Human Food Poisoning Due to Growth of Clostridium perfringens ( C. welchii ) in Freshly Cooked Chicken: Preliminary Note

Abstract

Although our studies are as yet incomplete, it seems desirable to summarize here our observations relating to certain outbreaks of food poisoning in which Clostridium perfrinqens has been the only organism of significance isolated. This and other facts including the illness of a human volunteer, who showed typical symptoms following the eating of a sample known to be contaminated by this organism and to be free from all other species commonly regarded as foodpoisoning agents, suggest that C. perfringensmay at times produce potent entero

Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer?

“…Neither the presence of these toxins, nor the ability of B. cereus isolates to produce them was analyzed. 52 Despite low contamination of the rind samples, this bacterium could pose a risk for human health, especially for immunocompromised people, pregnant women and children. 53,54 Pulp samples from 42.9% of the melons were also contaminated with mesophilic sulphite-reducing clostridia levels ranging from 0.69 to 3.28 log CFU g −1 and a median value of < 1.0 log CFU g −1 .…”

Meat Safety—I Foodborne Pathogens and Other Biological Issues

“…The first demonstration of the association of Cl. perfringens with food poisoning was made in the 1940s during the investigation of outbreaks linked to the consumption of chicken (McClung, 1945). Based on their ability to form certain exotoxins, five types of Cl.…”

Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffs

“…2.1 HAZARD IDENTIFICATION 2.1.1 Foodborne illness due to C. perfringens and taxonomy C. perfringens was first recognized as being responsible for food-poisoning in the 1940's, since when outbreaks have been reported (Knox & MacDonald, 1943;McClung, 1945;Hobbs et al, 1953;Fruin, 1977). Brynestad and Granum (2002) reviewed the role of C. perfringens in foodborne illness.…”