Incidence Of Clostridium Perfringens Research Articles

Incidence of Clostridium perfringens in Intestinal Contents of Domestic Livestock Detected by PCR

Clostridium perfringens (C. perfringens) is a Gram-positive anaerobic spore-forming bacterium that is widespread in environmental soil and sewage, as well as in animal intestines. C. perfringens is an important pathogen in both human and veterinary medicine. The incidence and numbers of C. perfringens in the intestinal contents of 100 cattle, 86 turkey and 177 chickens from September 2015 to April 2016 were determined. C. perfringens was found in 26%, 22% and 40% of intestinal contents of cattle, turkey and chickens, respectively. In this research samples were tested for isolation of C. perfringens by culturing and biochemical method and then they were confirmed by the polymerase chain reaction (PCR) methods. We suggest that PCR assay could be a replacement of the culture method for quantifying C. perfringens in the intestinal tracts. These research helping us to establish the role of each C. perfringens toxin in animal disease, to investigate the in vivo mechanism of action of these toxins, and to develop more effective vaccines against diseases produced by these microorganisms.

Detection of Clostridium perfringens in yearling lamb meat (barbacoa), head, and gut tacos from public markets in Mexico City

No reports on the incidence of Clostridium perfringens in popularly-consumed food from Mexico City have been published; neither are there any reports that have analyzed food consumed in popular markets and less established restaurants. Therefore, this study is aimed at providing data to evaluate the relevance of C. perfringens as an etiologic agent of food-borne diseases. Of the 650 analyzed samples, 106 (16.3%) were positive for C. perfringens; 6.4% (16/250) isolates were from barbacoa, 19% (38/200) from head, and 13% (52/200) from gut tacos. The presence of C. perfringens in these popular-consumed foods demonstrates its relevance as an etiologic agent of food-borne diseases, and confirms the great sanitary risk involved in their consumption. These results may serve as a basis for the Mexican sanitary authorities to control the microbiological quality of street-made foods.

Incidence of Clostridium perfringens in Broiler Chickens in the Czech Republic

Clostridium perfringens is a causative agent of human and animal foodborne diseases. It is known as a normal inhabitant of the intestinal tract of chickens as well as a potential pathogen causing necrotic enteritis. The aim of the present study was to detect the incidence of C. perfringens in healthy broiler chickens. From May 2005 to September 2006, 609 samples of caecal content from broilers from 23 intensive poultry farms were analyzed. The samples were cultivated on TSC and blood agar, typical colonies were identified and biochemically confirmed. the total number of positive samples was 112 (18.39%). the samples were processed by the multiplex polymerase chain reaction method (PCR) for toxin genotyping. The presence of alpha, beta, beta2 and enterotoxin gene was detected. All C. perfringens isolates were classified as type A, four isolates had the cpb2 gene. In conclusion the prevalence of C. perfringens-positive farms is approximately 74% and the amount ranges about 104 cfu/g of caecal content.

Evaluation of immunosuppressants and dietary mechanisms in an experimental disease model for necrotic enteritis

Clostridium perfringens (CP) is the etiologic agent of necrotic enteritis (NE). Clinical signs of this disease include depression, decreased appetite, diarrhea, and severe necrosis of the intestinal tract. Understanding the disease progression of NE has been difficult due to its complexity and the involvement of multiple factors (dietary components, immunosuppression, and mechanical irritation of the gut) that appear to contribute to this syndrome. In the present investigation, day-of-hatch broilers were fed a 55% wheat diet and randomly assigned to 1 of 8 groups. Treatments included positive control (CP challenge only), commercial coccidia vaccine (CCV), commercial bursal disease vaccine (CBDV), or the combination of CCV and CBDV, and an appropriate negative control for each (vaccinated and not challenged). Challenged treatment groups received 10(7) cfu of CP twice daily. When compared with controls, broilers in each treatment group had increased (P < or = 0.05) lesion scores, with mean scores of 1.05 and 2.05 in the CP and CBDV + CP treatments, respectively. When compared with controls, the incidence of CP increased (P < or = 0.05) in all treatment groups (73 and 100% in the CCV + CP and CBDV + CP treatment groups, respectively). Compared with controls, percentage mortality increased (P < or = 0.05) from 2% to 26 and 34% in the CP and CBDV + CP treatment groups, respectively. Results of this study indicate that the methodology used provides a good model for studying NE.

Incidence of Clostridium perfringens in Commercially Produced Cured Raw Meat Product Mixtures and Behavior in Cooked Products during Chilling and Refrigerated Storage

A total of 445 whole-muscle and ground or emulsified raw pork, beef, and chicken product mixtures acquired from industry sources were monitored over a 10-month period for vegetative and spore forms of Clostridium perfringens. Black colonies that formed on Shahidi-Ferguson perfringens (SFP) agar after 24 h at 37°C were considered presumptive positive. Samples that were positive after a 15-min heat shock at 75°C were considered presumptive positive for spores. Of 194 cured whole-muscle samples, 1.6% were positive; spores were not detected from those samples. Populations of vegetative cells did not exceed 1.70 log10 CFU/g and averaged 1.56 log10 CFU/g. Of 152 cured ground or emulsified samples, 48.7% were positive, and 5.3% were positive for spores. Populations of vegetative cells did not exceed 2.72 log10 CFU/g and averaged 1.98 log10 CFU/g; spores did not exceed 2.00 log10 CFU/g and averaged 1.56 log10 CFU/g. Raw bologna (70% chicken), chunked ham with emulsion, and whole-muscle ham product mixtures were inoculated with C. perfringens spores (ATCC 12916, ATCC 3624, FD1041, and two product isolates) to ca. 3.0 log10 CFU/g before being subjected either to thermal processes mimicking cooking and chilling regimes determined by in-plant temperature probing or to cooking and extended chilling regimes. Populations of C. perfringens were recovered on SFP from each product at the peak cook temperatures, at 54.4, 26.7, and 7.2°C, and after up to 14 days of storage under vacuum at 4.4°C. In each product, populations remained relatively unchanged during chilling from 54.4 to 7.2°C and declined slightly during refrigerated storage. These findings indicate processed meat products cured with sodium nitrite are not at risk for the growth of C. perfringens during extended chilling and cold storage.

Incidence of Clostridium perfringens in Broiler Chickens and Their Environment during Production and Processing

During a calendar year, a study was conducted involving 16 broiler flocks on four different farms, two farms belonging to each of two major U.S. poultry integrators. As determined by the detection of Clostridium perfringens in fecal or cecal samples, 15 (94%) of the flocks became positive for this bacterial enteropathogen, and only one remained negative throughout the 6-to-8-wk rearing period. Paper pads beneath chicks that were transported from the hatchery to the rearing house were contaminated with C. perfringens in 15 (94%) of the flocks. When sampled biweekly through grow out, 13 of the flocks were C. perfringens positive at 2 wk of age. These results suggest that colonization of the intestinal tract of broilers by C. perfringens is an early event. Of the environmental samples, all but feed in the hopper were contaminated before placement for at least one of the rearing periods. All sample types were contaminated at some point during the 6-to-8-wk grow-out period. Of the on-farm environmental samples, the highest incidences (percentage positive) of C. perfringens were detected in wall swabs (53%), fan swabs (46%), fly strips (43%), dirt outside the house entrance (43%), and swabs of workers' boots (29%). Birds were usually transported to the processing plant in coops that were already contaminated with C. perfringens. In the plant, C. perfringens was isolated more frequently from samples of scald water than from those of chill water. Clostridium perfringens was recovered from broiler carcasses after chilling in 13 (81%) of the 16 flocks. The proportion of C. perfringens-positive carcasses for the contaminated flocks ranged from 8% to 68% with a mean of 30%.

Occurrence of clostridium perfringens in some meat products in Sharkia and Kalyobia governorates

This study was conducted on 90 random samples of meat products (30 each of minced meat, beefburger and sausage. The examined samples were collected from different supermarkets at Sharkia and Kalyobia governorates, and then subjected to bacteriological investigation for isolation and identification of Clostridium perfringens. The incidence of Clostridium perfringens in examined minced meat, beefburger and sausage was 26.67% ; 16.67% and 40% respectively, from which 13.33%, 10% and 23.33% were lecithinase positive strains. The isolated strains were typed into types A, B, D and C in 8.89%, 3.33% ; 2.22% and 1.11%, respectively. All isolated Clostridium perfringens type A strains resist heating at 100C for 60 minutes, while 87.5% resist for 120 minutes, meanwhile 62.5% resist for 150 minute and finally 37.5% resist for 180 minutes. The importance of Clostridium perfringens and its effect on the public health as well as the scientific base which must be adopted in meat products industry was also discussed. ,

Incidence of Clostridium perfringens in Fresh Sausages in Argentina

A simple iron-milk medium was used for the isolation and enumeration (MPN) if Clostridium perfringens from fresh sausages. Samples were diluted (log 10) in 0.1% peptone water, aliquots seeded and incubated at 45°C for 16–18 h, and cultures with clots and stormy fermentation were considered positive. Confirmation of C. perfringens was made by subculturing in tryptose-sulfite-neomycin agar under anaerobic conditions. Suspect colonies were identified by standard procedures, including nitrate reduction, gelatin liquefaction, lipase and lecithinase production, starch hydrolysis, hemolysis and reverse CAMP test. From 136 samples studied, 110 were positive. Twenty-six, 48, 25, 7, 3, and 1 samples contained, respectively 10, 102, 103, 104, 105, and 109C. perfringens per g of food. Three per cent of samples contained enough bacteria to produce food poisoning. The frequency of distribution approximately follows the Poisson equation with a μ=1.793.

Incidence of Clostridium perfringens in Human Feces and Enterotoxin Production and Spore-Germination of the Isolates

Clostridium perfringens was detected in 322 (74.2%) fecal specimens heated at 75°C for 20min and in 76 (17.5%) fecal specimens heated at 100°C for 60min, out of 434 specimens from healthy persons in Hokkaido. Enterotoxigenic C. perfringens was found in only 20 (4.6%) of the fecal specimens. The enterotoxigenic strain was isolated from 12 fecal specimens heated at 75°C for 20min and from 9 fecal specimens heated at 100°C for 60min, although it was isolated from one specimen after both of the heat treatments. A total of 936 C. perfringens strains were isolated from fecal specimens heated at 75°C for 20min and 645 strains of the total produced a sufficient number of spores in DS medium. Of the total (645), only 23 strains (3.5%) were enterotoxigenic, of which 15 strains produced heat-sensitive spores (A-type) and the remaining 8 strains produced heat-resistant spores (K-type). On the other hand, a total of 149 C. perfringens strains were isolated from fecal specimens heated at 100°C for 60min and 104 strains of the total produced large numbers of spores in DS medium. Of the total (104), only 16 strains (15.4%) were enterotoxigenic and produced heat-resistant spores (K-type) only.

Effect of Reduced Processing on Recovery of Foodborne Pathogens from Hot-Boned Broiler Meat and Skin

Recovery of pathogens from breast meat, thigh meat and skin from scalded, defeathered but uneviscerated broiler carcasses with and without spray washing was compared to recovery from breast meat, thigh meat and skin from fully processed, chilled carcasses (controls). The incidence of coagulase-positive staphylococci was not significantly different on meat and skin from both uneviscerated carcasses with and without a spray washing compared to meat and skin from fully processed carcasses. The incidence of Clostridium perfringens was not significantly different on skin, breast and thigh meat for any of the sampling sources except that incidence on meat from control breasts was lower than on breast meat from uneviscerated carcasses without spray-washing; and incidence on meat from control thighs was lower than on meat from spray-washed, uneviscerated carcasses. Salmonella incidence was higher on both breast and thigh meat from fully processed control carcasses than from uneviscerated unwashed carcasses. When uneviscerated carcasses were spray-washed after defeathering, the incidence of Salmonella was not significantly different on breast meat, and significantly lower on thigh meat than on these meats from fully processed control carcasses. Skin from fully processed control carcasses had a higher incidence of Salmonella than did skin from uneviscerated, unwashed carcasses, but not skin from uneviscerated, spray-washed carcasses. Reducing the number of stages of processing significantly reduced the incidence of Salmonella but not of coagulase-positive staphylococci or Clostridium perfringens.

Microbiology of Processed Spices

The microbiology of spices procured by the Army, Navy, Marines and Air Force was determined. The incidence of Clostridium perfringens in the spices analyzed was 15%. The organism was found in 4 out of 7 types of spice and in 53% of the oregano samples. No other bacteria of public health significance were found. The microflora of spices from 10 different brands varied widely.

INCIDENCE AND VIABILITY OF CLOSTRIDIUM PERFRINGENS IN GROUND BEEF

The incidence of Clostridium perfringens in 95 ground beef samples obtained from a retail store in Denver, Colorado was 47.4%. Although viability was not reduced after 24 h at −20 C, greater than 90% of the organisms usually could not be detected after frozen storage over a 4-month period.

Incidence of Clostridium perfringens in Dehydrated Soup, Gravy, and Spaghetti Mixes

Abstract Clostridium perfringens was found in 14% of a total of 250 analytical units of dehydrated mixes of soup, gravy, and spaghetti. The incidence in these products was as follows: spaghetti 40%, gravy 10%, and soup 5%. Presence of C. perfringens at relatively high levels may be of epidemiological significance because of short cooking time for rehydrated mixes and mishandling of prepared mixes.

Incidence of Clostridium perfringens in Fishes (IV)

An attempt was made to detect Clostridium perfringens in raw sea-foods from June to September when food poisoning occurs most commonly. The heated and unheated specimens of the body surface and of the alimentary canal of the sea-foods (193 samples) shown in Table 1 were subjected to the isolation. The results obtained from these experiments are as follows.1) The 198 strains of Cl. perfringens (identified by Benoki's criterion), that is, the 172 strains from the 171 samples of fish, the 9 strains from the 8 samples of squids, the 4 strains from the 6 samples of shellfish and the 13 strains from the 8 samples of peeled shrimps were isolated (Table 2). Moreover it was revealed as a result of toxicological typing by means of a mouse protection test that every one of those isolates was Type A, and Types from B to F were not detected.2) For the period from June to September, Cl. perfringens Type A was detected in a high percentage mainly in the unheated specimens of the body-surface of sea-foods, but the microorganisms were not detected in the specimens in October. The rate of detection of Cl. perfringens Type A in the alimentary canal of sea-foods was generally low except a few kinds of fishes (Tables 3 and 4).3) All the strains of Cl. perfringens Type A isolated from the unheated specimens were heat-sensitive. On the other hand, heat-resistant (100°C, 60min) Cl. perfringens Type A was isolated selectively by applying heating-treatment (80°C, 20min) to the specimens. And the majority of Cl. perfringens (identified by Benoki's criterion) isolated from the heated specimens did not agree with the identification-criterion of Strong et al., especially in the case of heat-resistant strains (Table 5).

Incidence of Clostridium perfringens in Fishes (III)

Incidence of Clostridium perfringens in Fishes (III)

Incidence of Clostridium perfringens in Fishes (I)

Incidence of Clostridium perfringens in Fishes (I)

Incidence of Clostridium perfringens in Fishes (II)

Incidence of Clostridium perfringens in Fishes (II)

Incidence of Clostridium perfringens in American Foods1

Food samples were examined for the presence of Clostridium perfringens. A medium described by Mossel and later modified by Angelotti et al. was used for the detection and enumeration of C. perfringens. The incidence of C. perfringens observed in the foods examined was 6.1%. C. perfringens was recovered from 2.7% of the commercially prepared frozen foods, 3.8% of fruits and vegetables, 5.0% of spices, 1.8% of home-prepared foods, and 16.4% of raw meat, poultry, and fish.