Abstract
Clostridium perfringens is a widely distributed foodborne pathogen. Its ability to survive cold encounters could contribute to its persistence in foods and the potential to cause disease. In this work five cold-shock proteins (101, 82, 70, 45 and 10 kDa) were induced by cold-shocking C. perfringens FD-1041 from 43 °C to 28 °C, as revealed by labeling with L-[ 35S]methionine and cysteine followed by gel electrophoresis. Cold shock also increased the cold tolerance of the cells at least fifteen fold. The acquired tolerance was maintained for 2 h after the cold treatment. This ability of C. perfringens could improve the survival in foods and present a significant hazard. _
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