Distribution of Enterotoxin-producing Strains of Clostridium perfringens Type A in Human Beings, Foods and Soils

Yasukawa, Akira; Okada, Yoichi; Kitase, Teruyo; Miyamoto, Shoko

doi:10.3358/shokueishi.16.313

Cited by 12 publications

(6 citation statements)

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“…perfringens may be isolated from many sources, the distribution of enterotoxigenic strains in the environment is still obscure. The small percentage of enterotoxigenic strains found in normal faeces and meat products in this study (Table 1) confirms the results of Yasukawa et al (1975) andGyobu (1977). Caution must be exercised, however, when comparing the results of different studies on enterotoxin production because of (i) the variation in cultural conditions used for obtaining sporulation, and (ii) the use of different detection methods with varying sensitivities.…”

Section: Discussionsupporting

confidence: 90%

Enterotoxin Production by Lecithinase‐positive and Lecithinase‐negative Clostridium perfringens Isolated from Food Poisoning Outbreaks and other sources

Skjelkvåle

Stringer

Smart

1979

Journal of Applied Bacteriology

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Strains of Clostridium perfringens from a variety of sources were examined for their ability to produce enterotoxin in vitro. Fifty‐six of 65 (86%) strains isolated from separate outbreaks of food poisoning were found to be enterotoxigenic, only two of 174 strains from other sources produced enterotoxin. The ability to produce this toxin was not confined to particular serotypes: types frequently encountered as the cause of outbreaks were also isolated as enterotoxin‐negative strains from faeces, minced beef and meat carcasses. Loss of toxigenicity was also observed in different serotypes. Five strains of lecithinase‐negative Cl. perfringens produced high levels of enterotoxin. Four strains of Clostridium plagarum failed to produce enterotoxin although they were serologically typable with the Cl. perfringens antisera.

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Section: Discussionsupporting

confidence: 90%

Enterotoxin Production by Lecithinase‐positive and Lecithinase‐negative Clostridium perfringens Isolated from Food Poisoning Outbreaks and other sources

Skjelkvåle

Stringer

Smart

1979

Journal of Applied Bacteriology

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“…On the other hand, all non-enterotoxigenic strains (84.7%) also had sporulation rates of the same range. In addition, several food poisoning strains showing high sporulation rates (>70.0%) did not pro duce enterotoxin.l2) Non-enterotoxigenic strains from natural environments showing high sporu lation rates (>60.0 %) also were reported by Yasu kawa et al 13) and Skjelkvale et al14) Based on such results, we conclude that there is not always a relationship between enterotoxin pro duction and sporulation rate of isolates (Table 5). In the present study, the detection rate of the typable strains in the intestinal tract samples (18.1%) was higher than that of the body surface samples (12.5%) of marine fish.…”

Section: Resultssupporting

confidence: 73%

Distribution of enterotoxigenic Clostridium perfringens in fish and shellfish.

Oka¹,

Ando²,

Oishi³

1989

NIPPON SUISAN GAKKAISHI

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“…As shown in table 3, the strains isolated from diarrhoeal faeces in this study produced enterotoxin in DS medium. Most type A strains isolated from faecal samples obtained from cases of food-poisoning produced enterotoxin in DS medium, but few strains from natural sources were enterotoxigenic (Yasukawa et al 1975). So far, only bacteriological examinations have been employed in epidemiological investigations of C .…”

Section: Discussionmentioning

confidence: 99%

Detection of Enterotoxin in Faeces and Anti‐enterotoxin in Serum after Clostridium perfringens Food‐poisoning

Skjelkvåle¹,

Uemura²

1977

Journal of Applied Bacteriology

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Two outbreaks of Clostridium perfringens food‐poisoning involving the same person were investigated. In the first, typical symptoms with diarrhoea and abdominal pain were observed. In the second, there were no classical signs of food‐poisoning; the victim felt some flatulence and the faeces had a pasty appearance and an unpleasant smell. Counterimmunoelectrophoresis and the reversed passive haemagglutination test were rapid and reliable assay methods for enterotoxin in faeces. In the first outbreak, 13–16 μg enterotoxin/g faeces were detected, and 3–4 μg/g in the second. The detection of enterotoxin in faeces indicates the potential use of enterotoxin tests on diarrhoeal samples for diagnosing C. perfringens food‐poisoning. No enterotoxin was detected in serum during the acute stage of the illness, but the antibody titre showed a considerable rise in the first two months after the food‐poisoning outbreak.

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Distribution of Enterotoxin-producing Strains of Clostridium perfringens Type A in Human Beings, Foods and Soils

Cited by 12 publications

References 0 publications

Enterotoxin Production by Lecithinase‐positive and Lecithinase‐negative Clostridium perfringens Isolated from Food Poisoning Outbreaks and other sources

Enterotoxin Production by Lecithinase‐positive and Lecithinase‐negative Clostridium perfringens Isolated from Food Poisoning Outbreaks and other sources

Distribution of enterotoxigenic Clostridium perfringens in fish and shellfish.

Detection of Enterotoxin in Faeces and Anti‐enterotoxin in Serum after Clostridium perfringens Food‐poisoning

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