The Medium of Wilson and Blair for the Determination of Clostridium Welchii*

Thompson, Luther

doi:10.1093/ajcp/9.ts3_4.173

Cited by 6 publications

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“…With a few exceptions clostridia reduce the sulphite in this medium to sulphide which is precipitated as iron sulphide and gives the colonies a black halo ( Table 6). This type of medium has proved the most satisfactory for the enumeration of clostridia both in America (Cameron, 1938; Thompson, 1939) and in France (PrBvot, 1948;Buttiaux et al 1955). It was considered that the addition of 0.0204 of azide to the sulphite-iron agar might prevent the development of certain members of the genera Bacillus, Staphylo-COCCUS and Streptococcus and of the Enterobacteriaceae which grow in the plain Anaerobes : enumeration i n foods '47 medium.…”

Section: The Use Of Sulphite-iron Aammentioning

confidence: 99%

THE ENUMERATION OF ANAEROBIC BACTERIA, AND OF CLOSTRIDIUM SPECIES IN PARTICULAR, IN FOODS

Mossel¹,

Bruin²,

Diepen³

et al. 1956

Journal of Applied Bacteriology

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Section: The Use Of Sulphite-iron Aammentioning

confidence: 99%

THE ENUMERATION OF ANAEROBIC BACTERIA, AND OF CLOSTRIDIUM SPECIES IN PARTICULAR, IN FOODS

Mossel¹,

Bruin²,

Diepen³

et al. 1956

Journal of Applied Bacteriology

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“…The plates were incubated anaerobically as previously described. RESULTS Sulfite-iron agar (a modified Wilson-Blair medium) has been proposed by several investigators for enumerating clostridia (Cameron, 1938;Thompson, 1939;Lyons and Owen, 1942;Prevot, 1948;Buttiaux et al, 1955). In this medium, clostridia reduce sulfite which is precipitated as iron sulfide, resulting in black colonies.…”

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confidence: 99%

Quantitation of Clostridium perfringens in Foods

Angelotti¹,

Hall²,

Foter³

et al. 1962

Applied Microbiology

142

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A procedure is described for identifying and enumerating Clostridium perfringens in foods by means of a simplified agar plating method, followed by confirmation of black colonies in tubes of motility-nitrate medium and sporulation broth. The test is routinely completed within 48 hr. Under experimental conditions, the procedure has been used to quantitatively recover various levels of C. perfringens contamination in a variety of foods and has recovered as few as ten C. perfringens per g without interference from food constituents and associated flora. Under practical conditions of field application, the method has been used to investigate five food-poisoning outbreaks, and C. perfringens was implicated as the etiological agent in two of these outbreaks. Clostridium perfjringens is recognized as the principal cause of gas gangrene in man and as the specific causal agent of lamb dysentery; lamb, sheep, and newborn calf enterotoxemia; "struck" in sheep; and an acute and fatal disease of very young piglets. However, outside of Great Britain, relatively little attention has been given to the possibility that this organism is also capable of causing gastroenteritis in man. C. perfringens is one of the principal causes of foodborne illness in the British Isles, and practically all of the outbreaks described in the literature involve meat dishes. Usually the meat was cooked the day before serving and allowed to cool slowly, either in its own juices or separately. Apparently, the two factors of precooking and lack of immediate refrigeration allow the development of the extremely large numbers of C. perfringens associated with this type of food poisoning. English studies (Knox and 1\IacDonald, 1943; Duncan, 1944; Hobbs et al.; 19.53; Dische and Elek, 1957) reveal C. perfringens food poisoning is caused by atypical type A strains of the organisms. They produce heat-resistant spores, produce relatively small amounts of the a-toxin, and rarely produce any 0-toxin. In the outbreaks reported by McClung (1945) and by Hart, Sherwood, and Wilson (1960) in the United States, the clinical picture resembled that of the English outbreaks, and strains of C. perfringens, type A, were isolated. At the present time, only a few laboratories examine foods incriminated in foodborne disease outbreaks for C. perfringens because of the lack of quantitative methods and the difficulties associated with anaerobic cultivation. To facilitate examination of foods for C. perfringens, investigations have been in progress in this laboratory on the simplification of methods for identification and enumeration of this organism. A procedure has been developed and is presented below. MATERIALS AND MIETHODS Cultures. Included in this study were members of each of the six recognized types of C. perfringens (A through F) obtained from both the American Type Culture Collection and National Collection of Type Cultures (Great Britain). Also included were those strains most frequently encountered in food-poisoning outbreaks in England and designated as Hobbs' strain...

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“…(1931) described a nutrient glucose bismuth-sulphite and iron medium useful in detecting the presence of typhoid-paratyphoid organisms in water and sewage. The method was modified by Thompson (1939) for clinical use in the identification of clostridia. A positive test is evidenced by diffuse or localized blackening of the medium around sites of bacterial growth.…”

mentioning

confidence: 99%

“…The present report records the reactions of a more complete list of the commonly encountered clostridia and attempts an evaluation of the clinical usefulness of the procedure. Thompson's (1939) recommendations for the medium have been followed with minor variations:…”

mentioning

confidence: 99%