Sporulation, Heat Resistance, and Biological Properties of Clostridium perfringens

Nishida, Shoki; Seo, N.; Nakagawa, M.

doi:10.1128/aem.17.2.303-309.1969

Cited by 21 publications

(10 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study spores of C. difficile strains had D100c values of 2.5 to 32.5 min, indicating that the heat resistance was as high as that of so-called "heat-resistant" C. perfringens spores, in which D100c values ranged from 6 to 17.6 min (10,15). However, the relationship between sporulation frequency and heat resistance reported for C. perfringens (9) was not found. The high sporulation frequency and high heat resistance of spores demonstrated in this study may play some roles in the environmental contamination with C. diffocile (2,4,14).…”

Section: Discussionmentioning

confidence: 86%

Germinability and Heat Resistance of Spores of Clostridium difficile Strains

Nakamura

Yamakawa

Izumi

et al. 1985

Microbiology and Immunology

View full text Add to dashboard Cite

Out of 111 Clostridium difficile strains, 108 produced sporesin numbers of more than 105/ml and the remaining three did not produce any spores in brain heart infusion medium. The germination frequency in the medium without lysozyme varied widely from strain to strain, ranging from less than 10-8 to 100, and in 77 of the 108 strains the germination frequency was 10-5 or less. The spores, when treated with sodium thioglycollate and then inoculated into the medium containing lysozyme, germinated in all of the 108 strains at a frequency of 10-0.5 or more. The spores of two strains germinated at a frequency of more than 10-0.5 in all methods. Spores of C. difficile strains were fairly highly heat-resistant; D100c values ranged from 2.5 to 33.5 min.Clostridium difficile is a major cause of antibiotic-associated pseudomembranous colitis of man (1). Ionesco (3) investigated the conditions for germination of C. difficile spores and found that germination frequency of the spores was quite low, but moderately increased in the presence of lysozyme, and that complete germination of the spores required treatment of the spores with sodium thioglycollate and inoculation of the spores into a medium containing lysozyme.The present study was undertaken, with a large number of C. difficile strains, to establish the relationship between the germination of C. difficile spores and the addition of lysozyme with or without sodium thioglycollate treatment, and to determine the heat resistance of the spores.

show abstract

Section: Discussionmentioning

confidence: 86%

Germinability and Heat Resistance of Spores of Clostridium difficile Strains

Nakamura

Yamakawa

Izumi

et al. 1985

Microbiology and Immunology

View full text Add to dashboard Cite

show abstract

“…Although one of the strains (2979/76) did not produce gelatinase, aberrant biotypes of this kind have been described for Cl. perfringens following heat treatment at 100°C for 10-60 min (Nishida & Nakagawa 1969;Nakamura & Nishida 1974). The strains of CI.…”

Section: Discussionmentioning

confidence: 99%

Enterotoxin Production by Lecithinase‐positive and Lecithinase‐negative Clostridium perfringens Isolated from Food Poisoning Outbreaks and other sources

Skjelkvåle

Stringer

Smart

1979

Journal of Applied Bacteriology

View full text Add to dashboard Cite

Strains of Clostridium perfringens from a variety of sources were examined for their ability to produce enterotoxin in vitro. Fifty‐six of 65 (86%) strains isolated from separate outbreaks of food poisoning were found to be enterotoxigenic, only two of 174 strains from other sources produced enterotoxin. The ability to produce this toxin was not confined to particular serotypes: types frequently encountered as the cause of outbreaks were also isolated as enterotoxin‐negative strains from faeces, minced beef and meat carcasses. Loss of toxigenicity was also observed in different serotypes. Five strains of lecithinase‐negative Cl. perfringens produced high levels of enterotoxin. Four strains of Clostridium plagarum failed to produce enterotoxin although they were serologically typable with the Cl. perfringens antisera.

show abstract

“…Although differences between the heat-resistant and the heat-sensitive strains of C . perfringens in some biological characteristics (17), lecithinase activity (25) , hemolytic activity (9), and neuraminidase activity (7) have been reported , this is the first study report in which the relationships between heat resistance, germination response , and enterotoxin have been examined within the organism.…”

Section: Discussionmentioning

confidence: 95%

“…Most of these strains were isolated from food-poisoning outbreaks in England, the United States, and Japan. British heat-resistant strains of Hobbs' serotypes 1-4, 6-9, and [11][12][13][14][15][16][17] Culture and sporulation conditions. All the test strains were inoculated into 10 ml of cooked meat medium (Difco) and incubated at 37 C for 72 hr, and then the cultures were maintained at room temperature and used throughout this study as stock cultures.…”

Section: Methodsmentioning

confidence: 99%

Heat Resistance, Spore Germination, and Enterotoxigenicity of Clostridium perfringens

Ando

Tsuzuki

Sunagawa

et al. 1985

Microbiology and Immunology

View full text Add to dashboard Cite

Heat resistance at 95 C, heat activation at 75 C, and germination response were determined for spores of 10 serotype strains of Clostridium perfringens type A, including five heat-resistant and five heat-sensitive strains. The D95-values ranged from 17.6 to 63.0 and from 1.3 to 2.8 for the heat-resistant and the heat-sensitive strains, respectively. The heat-activation values, the ratios between the heated and unheated viable counts of spore suspensions, ranged from 0.0035 to 0.65 and from 6.5 to 60.0 for the heat-sensitive and the heat-resistant strains, respectively. Spores of these strains were divided into two distinct germination types on the basis of their germination response; spores of the heat-resistant strains germinated in KCl medium after heat activation (K-type), and spores of the heat-sensitive strains germinated in a mixture of L-alanine, inosine, and CaCl2 in the presence of CO2 without heat activation (A-type). The strains were tested for enterotoxigenicity by a reversed. passive latex-agglutination (RPLA) test. All the heat-resistant strains were RPLApositive, whereas the heat-sensitive strains were all RPLA-negative. A total of 37 strains of the organism isolated from food-poisoning outbreaks were tested for spore germination and enterotoxin formation. All of the 20 heat-resistant strains showed K-type spore germination and, except for three strains, were RPLA-positive, whereas all of the 17 heat-sensitive strains showed A-type spore germination and, except for only one strain, were RPLA-negative.Clostridium perfringens type A is one of the most important anaerobes causing human food poisoning. The food poisoning results from the ingestion of food contaminated with a large number of viable vegetative cells of the organism. The enterotoxin produced by sporulating cells in the intestine is responsible for the food-poisoning symptoms (11,22).It has been stated that enterotoxin is a structural component of the spore coat (8) and that a direct relationship exists between enterotoxin formation and spore production in C. perfringens (4, 6). However, not all sporulating strains produce detectable amounts of enterotoxin (16,20). Among the enterotoxin-negative strains are those that sporulate almost as well as the enterotoxin-positive strains.It is well recognized that the so-called heat-resistant and heat-sensitive strains of C. perfringens are both involved in food-poisoning outbreaks (9, 23). In fact, at 31 7

show abstract

Sporulation, Heat Resistance, and Biological Properties of Clostridium perfringens

Cited by 21 publications

References 7 publications

Germinability and Heat Resistance of Spores of Clostridium difficile Strains

Germinability and Heat Resistance of Spores of Clostridium difficile Strains

Enterotoxin Production by Lecithinase‐positive and Lecithinase‐negative Clostridium perfringens Isolated from Food Poisoning Outbreaks and other sources

Heat Resistance, Spore Germination, and Enterotoxigenicity of Clostridium perfringens

Contact Info

Product

Resources

About