Distribution of enterotoxigenic Clostridium perfringens in fish and shellfish.

Oka, Shuntaro; Ando, Yoshiaki; Oishi, Keiichi

doi:10.2331/suisan.55.79

Cited by 6 publications

(5 citation statements)

References 1 publication

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“…However, the actual infection risks of type F C. perfringens infection from foods would be higher since most of these contaminated foods are heated well before eating them, so bacteria in foods would be killed excluding type F C. perfringens spores, which are heat resistant. In our study, the isolation rate of type F C. perfringens from asari clams heated at 80 °C for 10 min was 9%, which is the same with the results of previous studies showing isolation rates of 8% and 12%, respectively, in scallops and oysters [ 16 , 19 ]. Zhang et al [ 53 ] described that C. perfringens in beach sand showed a slower decay than that in seawater, supporting our results that showed a high isolation rate of asari clams in beach sand, while those of benthic crabs in a sewage-polluted estuary and fish were 1% and 1.4%, respectively [ 54 , 55 ].…”

Section: Discussionsupporting

confidence: 92%

“…Clostridium perfringens producing CPE and/or CPE in feces from patients has been found in outbreaks [ 3 , 4 , 5 ]. CPE-producing C. perfringens causes both foodborne outbreaks and non-foodborne diarrhea [ 6 , 7 , 8 ] and was isolated from healthy humans, animals with enteric diseases, retail foods, and environmental samples [ 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

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The Circulation of Type F Clostridium perfringens among Humans, Sewage, and Ruditapes philippinarum (Asari Clams)

Yanagimoto

Uematsu²,

Yamagami³

et al. 2020

Pathogens

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Clostridium perfringens is an important pathogen that is responsible for gastroenteritis; the causative agent for the symptoms is C. perfringens enterotoxin (CPE), which is mainly produced by type F C. perfringens. Since shellfishes may gather C. perfringens in the water environment, this study estimated the potential circulation of type F C. perfringens among humans, sewage, and Ruditapes philippinarum (asari clams) as a result of sewage pollution. A comparison of the characteristics among the isolates from 86 sewage influents, 36 effluents, 76 asari clams, and 37 humans was conducted. Serotyping, cpe genotyping, and toxin genotyping showed that C. perfringens with a plasmid IS1151 sequence downstream of cpe was predominant among sewage influents, effluents, humans, and asari clams. Multilocus sequence typing suggested that some isolates from a human, sewage influents, effluents, and asari clams were linked to each other. These results demonstrated that asari clams are the necessary infection sources of C. perfringens responsible for carriers and foodborne diseases, and that these pathogens from humans infected by asari clams can pollute the water environment. It is useful to assess bacteria such as C. perfringens isolates from sewage to estimate the trend of those from the community.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

The Circulation of Type F Clostridium perfringens among Humans, Sewage, and Ruditapes philippinarum (Asari Clams)

Yanagimoto

Uematsu²,

Yamagami³

et al. 2020

Pathogens

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“…Aerobic spoilage counts are incomplete at 6 h because of an shops is susceptible to contamination by C. perfringens, at least at a low level. Although the examination of enterotoxin production from our isolates has not been conducted, this speculation is supported by the finding of Oka et al (26) who reported that Hobb's serotype strains were detected in 12.5% (7 of 56) of isolates from the body surface and in 18.1 % (23 of 127) of isolates from the intestinal tracts of marine fish caught in Japanese coastal waters. Kobayashi and Deno (20) also isolated C. perfringens from 73% (40 of 55) of the guts of shellfish, such as corbicula and scallops at low cell numbers (in most cases, less than 5 to 100/g), and detected enterotoxigenic strains in 5.8% (3 of 52) of the isolates.…”

Section: Presumptive C Perfringens In Map Fishsupporting

confidence: 75%

“…Abeyta et al (1,2) found a high incidence of C. peifringens occurring in coastal ecosystems and seafoods. It is difficult to prevent the organisms from entering raw fish products during processing or food-service operations (7,20,26). A recent study by Fapohunda et al (7) suggested C. peifringens has a high potential to achieve high numbers in fish at 35°C if cross-contamination of the organism occurs during joint handling of fish and meat.…”

mentioning

confidence: 99%

Growth of Clostridium perfringens in Fish Fillets Packaged with a Controlled Carbon Dioxide Atmosphere at Abuse Temperatures

Kimura

Kuroda²,

Murakami³

et al. 1996

Journal of Food Protection

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The growth of Clostridium perfringens inoculated in fish fillets of jack mackerel subsequently packaged under a controlled carbon dioxide gas atmosphere (40% CO2, 60% N2) was investigated at marginal growth (15°C) and stimulative ambient (30°C) handling temperatures. The fish fillets were inoculated with C. perfringens, packaged either with air or the modified controlled carbon dioxide atmosphere and stored at 15°C and 30°C. No increase in the C. perfringens population in the fish was noted regardless of the type of packaging at 15°C in 3 days storage time, when all samples were spoiled. C. perfringens rapidly increased in the abuse temperature (30°C) after a 2- to 4-h lag phase regardless of the package type, but growth was significantly more stimulated under the controlled carbon dioxide gas atmosphere within 6 h of storage time. When fish fillets inoculated with C. perfringens were stored at 5°C for 24 h before being held at 30°C for 6 h, C. perfringens did not grow during the abuse-temperature storage. This suggests a reduction of a health hazard risk by the organism when the distribution temperature of the fish fillets is strictly controlled below 5°C. However, the combination of two temperature-abuse events during distribution and consumer handling may lead to a higher food-poisoning risk by the organism in controlled CO2 modified atmosphere-packaged fish compared to air-packaged fish. Product control of the initial contamination of organisms at low levels during raw fish processing will prevent food poisoning

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“…The details of these isolates were described in the previous papers. 17,18) Spore Preparation Production and purification of spores of isolates were carried out mainly according to the …”

Section: Organismsmentioning

confidence: 99%

Relationship between germination of spores and two characteristics(enterotoxin production and Hobb's serotypability) of Clostridium perfringens from natural environments.

岡¹,

安藤²,

大石³

1989

NIPPON SUISAN GAKKAISHI

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Distribution of enterotoxigenic Clostridium perfringens in fish and shellfish.

Cited by 6 publications

References 1 publication

The Circulation of Type F Clostridium perfringens among Humans, Sewage, and Ruditapes philippinarum (Asari Clams)

The Circulation of Type F Clostridium perfringens among Humans, Sewage, and Ruditapes philippinarum (Asari Clams)

Growth of Clostridium perfringens in Fish Fillets Packaged with a Controlled Carbon Dioxide Atmosphere at Abuse Temperatures

Relationship between germination of spores and two characteristics(enterotoxin production and Hobb's serotypability) of Clostridium perfringens from natural environments.

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