<i>Clostridium welchii</i>food poisoning

Hobbs, Betty C.; Smith, Muriel; Oakley, C. L.; Warrack, G. Harriet; Cruickshank, J. C.

doi:10.1017/s0022172400015515

Cited by 257 publications

(104 citation statements)

References 11 publications

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“…welchii. This was a modified method of Hobbs et al (1953) One to two grams of faeces were inoculated into tubes of cooked meat medium which were then held at 1000 C. for 60 min. and incubated overnight at 370 C. In this way any heat-resistant spores present were concentrated.…”

Section: R G a Suttonmentioning

confidence: 99%

“…The additional seventeen non-haemolytic strains, isolated from specimens that did not produce spores by the enrichment technique, were further examined. The spore cultures were obtained by the methods described by Hobbs et al (1953). These spores failed to survive 1000 C. for 30 min.…”

Section: R G a Suttonmentioning

confidence: 99%

“…The work of Hobbs et al (1953) showing that heat-resistant, non-haemolytic Clostridium welchii was a cause of food poisoning began a series of investigations to determine the incidence of this organism in varying sections of the population (Leeming, Pryce & Meynell, 1961;Collee, Knowlden & Hobbs, 1961).…”

Section: Introductionmentioning

confidence: 99%

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Enumeration of Clostridium welchii in the faeces of varying sections of the human population

Sutton

1966

J. Hyg.

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A method of doing viable counts of Cl. welchii has been described that gives reproducible results from faeces. By this method counts were carried out on the faeces of persons in the general population, and those associated with an outbreak of food poisoning due to Cl. welchii. There was a significant increase in viable count in those with symptoms of food poisoning. Owing to many variables, single viable counts do not appear to be useful in the laboratory diagnosis of food poisoning, but the detection of heat-resistant spores, by direct culture after boiling, may be of some use. More work must be carried out to substantiate this point.

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Section: R G a Suttonmentioning

confidence: 99%

Section: R G a Suttonmentioning

confidence: 99%

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Enumeration of Clostridium welchii in the faeces of varying sections of the human population

Sutton

1966

J. Hyg.

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“…Many episodes of food poisoning caused by C. welchii result from ingestion of strains that produce very heat-resistant spores, i.e., spores that survive boiling in faecal suspension for 1 h or more (Hobbs et al, 1953). These strains, which are also non-haemolytic, have been considered as " typical food-poisoning" strains.…”

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confidence: 99%

The Production of Neuraminidase by Food-Poisoning Strains of Clostridium Welchii (C. Perfringens)

Fraser

Collee

1975

Journal of Medical Microbiology

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THERE is confusion in the literature regarding the production of neuraminidase (EC 3.2.1.18) by food-poisoning strains of Clostridium welchii (C. perfringens) type A ; this partly reflects the changing definition of these food-poisoning strains. Many episodes of food poisoning caused by C. welchii result from ingestion of strains that produce very heat-resistant spores, i.e., spores that survive boiling in faecal suspension for 1 h or more (Hobbs et al., 1953). These strains, which are also non-haemolytic, have been considered as " typical food-poisoning" strains. Although such strains are most likely to survive cooking procedures, it is now well recognised that food poisoning can also be caused by strains that produce relatively heat-sensitive spores, and these strains may be haemolytic or non-haemolytic (Hauschild and Thatcher, 1967 ;Sutton and Hobbs, 1968;Hobbs, 1969). Food-poisoning strains of C. welchii are serotyped with two sets of antisera, one for the typical heat-resistant strains-Hobbs' types 1-24-and the other for the so-called heat-sensitive strains-types i-xviii (Hobbs et al., 1973).Collee was unable to show neuraminidase production in cultures of four British typical food-poisoning strains but, because culture supernates of two strains produced a myxovirusreceptor-inactivating effect on red cells (Collee, 1965a), he concluded that " more extensive investigation is required before it can be claimed that neuraminidase is never produced by typical food-poisoning strains " (Collee, 19653).Moss, Schekter and Cherry (1963, working in the United States, surveyed many strains of C. welchii for neuraminidase activity. These workers confirmed that the reference British heat-resistant food-poisoning strains examined by them did not produce neuraminidase, but they showed that one of five American food-poisoning strains of C. welchii that could not otherwise be differentiated from these strains was neuraminidase positive. American foodpoisoning strains generally include many that are haemolytic or heat-sensitive or both; the majority of American food-poisoning strains examined by Moss et al. (1967) did produce neuraminidase.In the present study, the more sensitive neuraminidase-assay procedure described by Fraser and Smith (1975) was used for a further investigation of neuraminidase production in a range of heat-resistant and heat-sensitive British food-poisoning strains of C. welchii. Strains of C. welchii.Four classical haemolytic strains of C. welchii type A were used. Strain L2Ab was described in the previous paper (Fraser and Smith, 1975); strain L3A was also obtained from Professor C. L. Oakley, School of Medicine, University of Leeds. Strains C1 and 032 were laboratory strains originally isolated from wound infections in Edinburgh.Typical non-haemolytic, heat-resistant, food-poisoning strains of C. welchii type A of Hobbs' types 1-4 (Nos. 8359, 8238, 8239 and 8247 respectively) were obtained from the National Collection of Type Cultures, Colindale, London; strains of Hobbs' types 5-24 were kindly provi...

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“…welchii enteric pathogens of man. These cause food poisoning usually via a medium of re-heated meat dishes (Hobbs et al 1953). These strains produce alpha toxin as the major antigen and are one of the organisms responsible for the ordinary gas gangrene of wounds.…”

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The ecology and epidemiology of the pig-bel syndrome in man in New Guinea

Murrell¹,

Egerton²,

Rampling³

et al. 1966

J. Hyg.

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1. Features in the epidemiology of a spontaneous enteric gangrene in the Highlands of New Guinea are described.2. The disease has been called pig-bel because of its firm association with the pig-feasting practices of the people, which occur in 3–7 year cycles.3.Cl. welchiitype C is believed to play an important role in the pathogenesis of the condition. Strains isolated were strongly toxigenic and uniform in their toxin production.4. A food poisoning aetiology was not proved but circumstantial and immunological evidence suggest that pork may be a vector of the disease.5. The source ofCl. welchiitype C was not established.

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Clostridium welchiifood poisoning

Cited by 257 publications

References 11 publications

Enumeration of Clostridium welchii in the faeces of varying sections of the human population

Enumeration of Clostridium welchii in the faeces of varying sections of the human population

The Production of Neuraminidase by Food-Poisoning Strains of Clostridium Welchii (C. Perfringens)

The ecology and epidemiology of the pig-bel syndrome in man in New Guinea

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