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We studied how transcript levels of metallothionein (MT), Cu/Zn-superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX) and glutathione reductase (GR) as well as functional protein levels of MT, SOD and CAT in brown trout tissues changed during a 15-days waterborne exposure to Cd and Zn. Trout from a river with low levels of metals (the Stribekken River) was transferred to a river with high levels of Cd and Zn (the Naustebekken River) and exposed up to 15 days. The aim of this transfer experiment was to investigate how exposure to Cd and Zn induced transcription and activities of central antioxidant enzymes and proteins in an environmental setting. Significant uptake of both Cd and Zn was observed in gills during the 15 days exposure, and Cd levels was found to correlate significantly with transcript levels of MT-A, SOD, GPx and GR. Gill concentrations of Zn did not correlate significantly with the transcript levels of the stress genes studied, but Zn might have triggered transcription of proteins which dealt with subsequent accumulation of Cd. SOD and CAT activities increased in gills after transfer, but MT protein levels decreased. In liver, SOD activity and MT protein levels increased, while in kidney only MT protein concentrations were elevated after transfer. There was a general lack of consistency between mRNA transcription and enzyme activities, indicating that these proteins and enzymes are not solely under transcriptional control.

On 21 January 2012, the Norwegian Food Safety Authority was informed about gastrointestinal illness among 111 swimming club members, who were staying at a hotel in Trondheim. A hotel dinner on 20 January was their only common meal. Kitchen staff were interviewed, and food leftovers and kitchen environment were sampled. A case was defined as a swimming team member staying at the hotel from 20 to 22 January, who fell ill with diarrhoea, abdominal pain or nausea during this period. A total of 43 cases were identified, with median duration of symptoms of 35 hours. cpe-positive Clostridium perfringens (3.8 x 108 CFU), but not Bacillus cereus, was isolated from beef stew eaten by cases. cpe-negative C. perfringens was detected in a sample from the kitchen floor. SDS-PAGE showed indistinguishable protein profiles among C. perfringens cultures isolated from the beef stew, but slightly different profiles from the culture isolated from the kitchen floor. Cohort analysis showed that eating beef stew and rice was significantly associated with illness. No pathogens were detected in the rice. The temperature control of the stew, but not of the rice, was poor. Our results strongly indicate that cases were infected by Clostridium perfringens in beef stew that had inadequate temperature control during preparation.