Clostridium perfringens is a gram-positive anaerobic rod that is classified into 5 toxinotypes (A, B, C, D, and E) according to the production of 4 major toxins, namely alpha (CPA), beta (CPB), epsilon (ETX) and iota (ITX). However, this microorganism can produce up to 16 toxins in various combinations, including lethal toxins such as perfringolysin O (PFO), enterotoxin (CPE), and beta2 toxin (...

Clostridium perfringens growth from a spore inoculum was investigated in vacuum-packaged, cook-in-bag, marinated chicken breast that included additional 1.0% NaCl. The packages were processed to an internal temperature of 71.1 °C, ice chilled and stored at various temperatures. The total C. perfringens population was determined by plating diluted samples on tryptose–sulfite–cycloserine agar fol...

A duplex PCR procedure was evaluated for the detection of Clostridium perfringens in food and biological samples and for the identification of enterotoxigenic strains. This method uses two sets of primers which amplify in the same reaction two different DNA fragments simultaneously: the 283-bp C. perfringens phospholipase C gene fragment and the 426-bp enterotoxin gene fragment. Internal primer...

In this study, C. perfringens strains isolated from healthy and diseased sheep were analysed by multiplex PCR in order to to detect the presence of the alpha, beta, epsilon, iota and enterotoxin genes. C. perfringens was isolated from 52 of 104 sheep with enterotoxemia signs and from 61 of 194 clinically healthy sheep. Genotyping of 52 strains from diseased sheep indicated that 33 (64%) were ty...

Clostridium perfringens is a gram-positive, obligate anaerobic bacterium, which is widely distributed in the environment. C. perfringens is subdivided to 5 groups (types A to E), based on its four major toxin (alpha, beta, epsilon and iota). C. perfringens type B beta toxin causes inflammation and bloody necrotic enteritis. Type B related enterotoxaemia is a major problem of veterinary sciences...

Food poisoning due to Clostridium perfringens (C. perfringens) is a major food health problem, particularly in terms of meat consumption. Due to human’s susceptibility to this pathogen, detection methods and prevention measures should be implemented to reduce its incidence. Several pathogenic strains of C. perfringens have been identified so far. One of the potential concerns about this bacteri...

Necrotic enteritis (NE) is a worldwide poultry disease caused by the alpha toxin-producing bacterium Clostridium perfringens. Disease risk factors include concurrent coccidial infection and the dietary use of cereal grains high in nonstarch polysaccharides (NSP), such as wheat, barley, rye, and oats. Outbreaks of NE can be prevented or treated by the use of in-feed antibiotics. However, the cur...

Present research investigation aims to investigate the prevalence of Clostridium perfringens type A in fresh water fishes [common carp, cat fish, silver carp] obtained from randomly selected dams, freshwater lakes, ponds, retail shops and local markets of Tamil Nadu, India. Intestinal contents from 267 fishes were processed for the isolation and identification of C. perfringens. The ultra struc...

In the flood of papers on the pathogenic anaerobes which appeared about 1920 several workers, particularly Zeissler (1919), Heller (1920), Hall (1922), came to the conclusion that agglutination reactions were of no value in the classification of the group. The apparent heterogenicity of strains of Clostridium perfringens has probably caused the greatest difficulty. Weinberg and Barotte (1928), ...

Proper temperature control is essential in minimizing Clostridium perfringens germination, growth, and toxin production. The U.S. Department of Agriculture Food Safety and Inspection Service offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimes result in no more than a 1-log CFU/g increase of C. perfringens ...