Ileal Loop Fluid Accumulation and Production of Diarrhea in Rabbits by Cell-free Products of
            <i>Clostridium perfringens</i>

Duncan, Charles L.; Strong, Dorothy H.

doi:10.1128/jb.100.1.86-94.1969

Cited by 126 publications

(62 citation statements)

References 12 publications

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“…The symptoms of food poisoning are induced by action of the enterotoxin that is synthesized and released when the ingested vegetative cells undergo sporulation in the intestinal tract. The enterotoxin which is responsible for human food poisoning is only produced during sporulation and not during vegetative growth of this organism (Duncan and Strong 1969; Duncan and Strong 1969a;Duncan et al 1972). T o our knowledge there has been no report where C. perfringens food poisoning was known to have occurred due to ingestion of food containing preformed enterotoxin in the food.…”

Section: Introductionmentioning

confidence: 99%

ENTEROTOXIN FORMATION IN FOODS BY CLOSTRIDIUM PERFRINGENS TYPE A

Naik¹,

Duncan

1977

Journal of Food Safety

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Growth, sporulation and enterotoxin formation in various foods inoculated with a Clostridium perfringens type A enterotoxin‐producing strain were studied. Good vegetative growth, 107–108 cells/g, was obtained after 4 hr of anaerobic growth and remained almost the same throughout the 20–24 hr observation in most of the foods. A gradual increase in spore count to the level of 104–105/g was observed with an increase in the incubation time. Enterotoxin was detected in moist cooked chuck roast, ground beef and turkey as well as in moist cooked and dry roasted chicken at levels up to 0.125μg/g. The earliest time at which enterotoxin was detected was after 10 hr of anaerobic growth in moist cooked turkey at 37°C. Although growth and some sporulation occurred, enterotoxin was not detected in dry roasted beef or turkey with or without gravy, or in moist cooked pork or lamb. Poor growth and sporulation also were obtained with chicken broth, chicken gravy and beef gravy. In moist cooked turkey that had been temperature abused for 6 hr at 37°C, held cold for 15 hr and reheated to 37°C, toxin could be detected after only 5 hr of holding at 37°C. The ability of certain foods to support sporulation and enterotoxin formation indicates that such preformed enterotoxin may contribute to early onset of symptoms in some cases of C. perfringens food poisoning.

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Section: Introductionmentioning

confidence: 99%

ENTEROTOXIN FORMATION IN FOODS BY CLOSTRIDIUM PERFRINGENS TYPE A

Naik¹,

Duncan

1977

Journal of Food Safety

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“…As in past studies evaluating the enterotoxicity of C. perfringens isolates (Duncan and Strong, 1969), we concentrated C. perfringens culture lysates before adding these samples to ileal loops. The rationale for using concentrated lysates in ileal loop studies is to minimize sample volumes injected into ileal loops, which makes detection of mild¯uid accumulation possible.…”

Section: Discussionmentioning

confidence: 99%

“…The gastrointestinal virulence of concentrated culture lysates of wild-type, mutant and complementing strains were compared in a rabbit ileal loop model, which is the standard model for evaluating C. perfringens enterotoxicity (Duncan and Strong, 1969). Our experiments speci®cally assessed the ability of these concentrated culture lysates to induce¯uid accumulation or histopathological damage in rabbit ileal loops.…”

Section: Cpe Expression Amentioning

confidence: 99%

Inactivation of the gene (cpe) encoding Clostridium perfringens enterotoxin eliminates the ability of two cpe‐positive C. perfringens type A human gastrointestinal disease isolates to affect rabbit ileal loops

Sarker

Carman

McClane

2000

Molecular Microbiology

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The authors of this article, which was published in Mol Microbiol (1999) 33 (5): 946-958, would like to apologize for the omission of the following in the Acknowledgements section: 'The authors also wish to thank Dr Stephen Melville, University of Tennessee School of Medicine, Memphis, TN, USA, for the generous gift of C. perfringens strain SM101. ' In addition, in recognition of this gift, they would like to add the following amendments to their text. On page 947, the first sentence of the first paragraph in column two should read: 'In order to evaluate the contribution of CPE to the GI pathogenesis of cpe-positive C. perfringens isolates better, our current study prepared an isogenic cpe knock-out mutant of SM101, which is an electroporatable derivative of C. perfringens type A food poisoning isolate NCTC 8798 (Zhao and Melville, 1998) On page 954, sentence eight of the full paragraph in column two should read: 'Consequently, we (for F4969) and others (for SM101; Zhao and Melville, 1998) expended considerable effort identifying wild-type cpe-positive isolates susceptible, at any frequency, to electroporation; we then faced the challenge of introducing our suicidal plasmid into these isolates, which was made more difficult by the low frequency of electroporation of this suicidal plasmid into SM101 and F4969.' Reference Zhao, Y., and Melville, S.B. (1998) Identification and characterization of sporulation-dependent promoters upstream of the enterotoxin gene (cpe) of Clostridium perfringens.

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“…Enterotoxigenic activity of cell-free preparations of CZ. perfringens sporulating cells was first detected using rabbits as an experimental model (Duncan & Strong 1969). In later investigations, diarrhoea response to cell extracts from CZ.…”

Section: Discussionmentioning

confidence: 99%

Experimental Diarrhoea in Human Volunteers Following Oral Administration of Clostridium perfringens Enterotoxin

Skjelkvåle¹,

Uemura²

1977

Journal of Applied Bacteriology

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Peroral administration of purified enterotoxin to human volunteers provoked diarrhoea and abdominal pain, symptoms identical with those encountered in outbreaks of Clostridium perfringens food poisoning. Eight milligrams of enterotoxin caused diarrhoea in one of two volunteers. All of five subjects given 10 and 12 mg of purified enterotoxin or crude enterotoxin developed the classical symptoms of this food poisoning. Passive haemagglutination anti‐enterotoxin titres in serum increased in only 5 of 9 volunteers after exposure to enterotoxin. As such levels of anti‐enterotoxin can be detected in normal serum samples, titration of anti‐enterotoxin may be of little use in diagnosing Cl. perfringens food poisoning. Enterotoxin was detected in all diarrhoeal faecal specimens, and the enterotoxin level varied from 0·2–16 μg/g. Detection of enterotoxin in diarrhoeal faeces may be the most reliable procedure in diagnosing outbreaks of Cl. perfringens food poisoning.

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Ileal Loop Fluid Accumulation and Production of Diarrhea in Rabbits by Cell-free Products of Clostridium perfringens

Cited by 126 publications

References 12 publications

ENTEROTOXIN FORMATION IN FOODS BY CLOSTRIDIUM PERFRINGENS TYPE A

ENTEROTOXIN FORMATION IN FOODS BY CLOSTRIDIUM PERFRINGENS TYPE A

Inactivation of the gene (cpe) encoding Clostridium perfringens enterotoxin eliminates the ability of two cpe‐positive C. perfringens type A human gastrointestinal disease isolates to affect rabbit ileal loops

Experimental Diarrhoea in Human Volunteers Following Oral Administration of Clostridium perfringens Enterotoxin

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