Occurrence Of Clostridia Research Articles

Microbiological Quality of Experimental Silages in Combination With the Addition of Topsoil Soil Layer and Ensiling Additives

Fodder crops contamination by the surface layer of soil is important in terms of the occurrence of clostridial spores that can infect silage through the contaminated fodder crops, which is followed by the feeding and occurrence of clostridia in the environment of the stalls resulting in their presence in milk, milk products and finally in the human digestive system. The main objective of the submitted study was to assess the impact of added topsoil layer and ensiling additives on the hygienic quality of the experimental silages. In the model experiment, we used alfalfa from the second cut. In total, the experiment included 9 various treatments in three repetitions. Use was made of the variants of experimental silages P0, P20, P40 (without ensiling additive), B0, B20, B40 (treated with a biological ensiling additive) and CH0, CH20, CH40 (treated with a chemical ensiling additive) always with an addition of a surface layer of soil in a quantity of 0, 20 and 40 g/kg of dry matter. The model silages were assessed after 10-week storage. A representative sample was taken from each experimental variant to perform a microbiological analysis. In the experiment, the counts of clostridia colonies, sporulating microorganisms, anaerobic microorganisms, total number of microorganisms (CPM), lactic acid bacteria, moulds and yeasts were observed. Statistically conclusive difference in the topsoil layer addition was only proved in CPM between variants P20 (1.96E+07 ± 6.21E+06) and P40 (4.97E+07 ± 1.89E+07) and bacteria of the Enterobacteriaceae family between variants P0 (2.17E+02 ± 3.32E+01) and P40 (3.64E+01 ± 2.57E+01). A positive effect of ensiling additives on the microorganism growth inhibition was determined.

Changes in microbial communities associated with the conditioning of filter material in recirculating aquaculture systems of the pufferfish Takifugu rubripes

We investigated changes in microflora associated with the conditioning of filter material in a recirculating aquaculture system for the culture of the pufferfish Takifugu rubripes using a clone library method of partial 16S rRNA gene sequences. Total bacteria on the pebbles used as filter material increased from 8.4 × 10 9 cells g − 1 at peak ammonia concentrations (8 days) to 1.3 × 10 10 cells g − 1 at the end of the study (44 days). As filter material became conditioned, the occurrence of Clostridia, α-Proteobacteria and γ-Proteobacteria on the surface of the pebbles increased, whereas Flavobacteria, Sphingobacteria and Mollicutes decreased. The occurrence of ammonia-oxidizing bacteria related to Nitrosomonas decreased from 3.00% at day 8 to 0.95–1.04% at days 15–44. Phylogenetic analysis of the clones related to the genus Nitrosomonas using a Bayesian method revealed that two clones obtained in this study formed a cluster with N. aestuarii in the N. marina sublineage of the N. oligotropha lineage, whereas another two clones formed a cluster with Nitrosomonas sp. Nm143 of the Nitrosomonas sp. Nm143 lineage with high Bayesian posterior probabilities support. Two clones formed a separate cluster from those of the other Nitrosomonas lineages. Our results demonstrated the importance of effective utilization of nitrifying bacteria in aquaculture, since number of these bacteria did not vary for the duration of the experiment.

Occurrence of Clostridia in Commercially Available Spices, Spice Mixtures and Herbs

The occurrence of clostridia was investigated in a total of 100 commercially available samples of spices, spice mixtures and herbs. Clostridia were isolated from 47 (47%) samples, andClostridium perfringenswas detected in 24 (24%) samples.Clostridium botulinumwas not found. None of theC. perfringensisolates tested demonstrated the enterotoxin gene. The incidence of detection was higher with the enrichment broth culture detection method using cooked meat medium than with the agar plate method or pouch method. In several cases of two or more samples of the same spice (basil, cardamon, chili powder, coriander, curry powder, garam masala, garlic, nutmeg, oregano, paprika, red pepper, thyme, turmeric and white pepper), detection of clostridia differed by maker. Moreover, in the samples of curry powder, garam masala, paprika, turmeric and white pepper, detection of clostridia was different in those from the same maker.

Occurrence of Clostridia in Commercially Available Curry Roux.

The occurrence of clostridia was investigated in a total of 60 commercially available curry roux samples. Clostridia were isolated from 37 (62%) samples, and Clostridium perfringens was isolated from 7 (12%) samples. The isolates of C. perfringens did not produce enterotoxin. The frequency of occurrence was higher by the enrichment broth culture detection method than by the agar plate or pouch method. These findings suggest that enrichment broth culture is necessary for the detection of clostridia.

Occurrence of clostridia in glass bottled foods

Forty-one marketed samples of imported and domestic glass bottled foods were tested for clostridia contamination. It was detected in nine (22%) samples. Clostridia were isolated from fish sauce (Nam pla, Nuoc-mam), dressing, mustard, hot and sour soup mix (Tom Yum), mysids boiled down in soy, and salmon flakes. The origin of all clostridia positive samples was Asia. Clostridium botulinum and C. perfringens were not detected. The frequency of occurrence was higher by enrichment broth culture detection methods than by agar plate or pouch methods. These findings suggest that the number of bacteria in most of these clostridia positive food samples is very low, and the use of enrichment methods for detection of clostridia is essential.

Occurrence of Clostridia in the Sediment of an Extremely Polluted Danube Reach

The species composition of clostridial communities of the sediment in a polluted area of the Danube (South of Budapest, Háros-Bay, Hungary) was investigated. The spore counts exceeded 700...800 CFU per gram (wet weight). 23 clostridial strains were identified by using API 20A anaerobe identification kits, another 20 physiological, biochemical, and ecological tests were also carried out. Results of numerical analysis showed that the clostridial community in the sediment of the Danube is composed of at least 4 different species. Members of C. perfringens, indicating to fecal contamination, C. subterminale and related bacteria were dominant in the examined area. All strains showed wide pH (5...9) and temperature (3...45°C) tolerance. They were able to grow on media containing significant amounts of lead (Pb2+), mercury (Hg2+), copper (Cu2+), and zinc (Zn2+). Strains of C. perfringens showed a wide range of degradative capacities (acid production from many different carbohydrates, gelatinase, lecithinase, lipase production, etc.). Vorkommen von Clostridien im Sediment eines extrem verunreinigten Abschnittes der Donau Untersucht wird die Zusammensetzung der Clostridien-Flora im Sediment eines stärker verunreinigten Bereiches der Donau (Háros-Bucht, südlich von Budapest). Die Sporendichte überschreitet 700 bis 800 koloniebildende Einheiten pro Gramm Frischsediment. Mit Hilfe des Identifizierungssystems API 20A für Anaerobier werden 23 Clostridienstämme identifiziert, wobei zusätzlich weitere 20 physiologische, biochemische und ökologische Tests durchgeführt werden. Das Ergebnis der numerischen Analyse zeigt, daß die Clostridiengemeinschaft des Donausediments aus wenigstens 4 verschiedenen Arten besteht. Dominant sind im Untersuchungsgebiet Clostridium perfringens, Indikator fäkaler Verunreinigung, C. subterminale und verwandte Arten. Alle isolierten Stämme zeigen hohe Toleranz im Bereich des pH-Wertes (pH = 5...9) sowie der Temperatur (3...45°C) und wachsen auf Medien mit erhöhten Konzentrationen an Pb2+, Hg2+, Cu2+ und Zn2+. Stämme von C. perfringens zeigen einen weiten Bereich an Abbaukapazitäten (Säureproduktion aus vielen verschiedenen Kohlenhydraten, Produktion von Gelatinase, Lecithinase, Lipase usw.).

Occurrence of Clostridia in White Pickled Domiati and Gouda Cheeses

Commercial white pickled “Domiati” and “Gouda” cheeses were examined for the presence of Clostridia. These organisms were detected in 72% of the Domiati and 80% of the Gouda samples. Their identification revealed that Clostridium tyrobutyricum , followed by Cl. perfringens , predominated in the Domiati cheese, while Cl. tyrobutyricum and Cl. sporogenes were the most prevalent in the Gouda cheese. Weißer gepökelter, handelsüblicher “Domiati”-und “Gouda”-Käse wurde auf Anwesenheit von Clostridien geprüft. Diese Organismen konnten in 72% der “Domiati”- und in 80% der “Gouda”-Käseproben nachgewiesen werden. Die Identifizierung dieser Organismen zeigte die vorherrschende Anwesenheit von Clostridium tyrobutyricum , gefolgt von Cl. perfringens im Doiniati-Käse, während Cl. tyrobutyricum und Cl. sporogenes die meist vorkommenden im Gouda-Käse waren.

The Occurrence of Clostridia on Bacon Slaughter Lines

Safety in the production of canned meat products depends on the numbers of heat resistant clostridia in the product before processing, as the effect of heat processing is limited. For this reason, the numbers of clostridia in the raw materials are of great importance, and any method which may reduce these numbers is of value.This investigation has shown that clostridia are present on the rind side of pig carcases at various stages during slaughter operations, the numbers depending on the bacteriological state of the slaughtering equipment. In addition, frozen sections have indicated the presence of clostridia in the deeper layers of the skin. Washing the carcases with hot water besides lowering the aerobic count also reduces the numbers of clostridia.

The Occurrence of Clostridia on Bacon Slaughter Lines

The Occurrence of Clostridia on Bacon Slaughter Lines