Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-22T15:11:26.910Z Has data issue: false hasContentIssue false

Heat resistance of spores of Clostridium welchii*

Published online by Cambridge University Press:  15 May 2009

Mitsuru Nakamura
Affiliation:
Department of Microbiology, University of Montana, Missoula, Montana, U.S.A.
James D. Converse
Affiliation:
Department of Microbiology, University of Montana, Missoula, Montana, U.S.A.
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Eight strains of Cl. welchii were studied for the heat-resistance of their spores. Spores of Cl. welchii isolated from food-poisoning cases had greater heat-resistance than strains isolated from soil or faeces. D-values and trend values were calculated from the thermal death curves.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1967

References

REFERENCES

Boyd, M. J., Logan, M. A. & Tytell, A. F. (1948). The growth requirements of Clostridium perfringens (welchii) BP6K. J. biol. Chem. 174, 1013.CrossRefGoogle ScholarPubMed
Briggs, A. (1966). The resistance of spores of the genus Bacillus to phenol, heat, and radiation. J. appl. Bact. 29, 490.CrossRefGoogle ScholarPubMed
Brooks, M. M., Sterne, M. & Warrack, G. H. (1957). A re-assessment of the criteria used for type differentiation of Clostridium perfringens. J. Path. Bact. 74, 185.CrossRefGoogle Scholar
Canada, J. C., Strong, D. H. & Scott, L. G. (1964). Response of Clostridium perfringens spores and vegetative cells to temperature variation. Appl. Microbiol. 12, 273.CrossRefGoogle ScholarPubMed
Collee, J. G., Knowlden, J. A. & Hobbs, B. C. (1961). Studies on the growth, sporulation and carriage of Clostridium welchii with special reference to food poisoning strains. J. appl. Bact. 24, 326.CrossRefGoogle Scholar
Dam-Mikkelsen, H., Petersen, P. J. & Skovgaard, N. (1962). Tre tilfaelde at Clostridium perfringens—levnedsmiddelforgiftning. Nord. VetMed. 14, 200.Google Scholar
Groom, R. A. & Strong, D. H. (1966). Sporulation of Clostridium perfringens (welchii) in four laboratory media. J. appl. Bact. 29, 308.CrossRefGoogle ScholarPubMed
Hall, H. E. & Angelotti, R. (1962). Identification of food-poisoning Clostridium perfringens. Bact. Proc., p. 22.Google Scholar
Hall, H. E., Angelotti, R., Lewis, K. H. & Foter, M. J. (1963). Characteristics of Clostridium perfringens strains associated with food and food-borne disease. J. Bact. 85, 1094.CrossRefGoogle ScholarPubMed
Hobbs, B. C. (1965). Clostridium welchii as a food poisoning organism. J. appl. Bact. 28, 74.CrossRefGoogle Scholar
Hobbs, B. C., Smith, M., Oakely, C., Warrack, G. & Cruickshank, J. (1953). Clostridium welchii food poisoning. J. Hyg., Camb. 51, 75.CrossRefGoogle ScholarPubMed
Long, S. K. & Williams, O. B. (1958). Method for removal of vegetative cells from bacterial spore preparations. J. Bact. 76, 332.CrossRefGoogle ScholarPubMed
McClung, J. S. (1945). Human food poisoning due to growth of Clostridium perfringens (C. welchii) in freshly cooked chicken: preliminary note. J. Bact. 50, 229.CrossRefGoogle ScholarPubMed
McKillop, E. J. (1959). Bacterial contamination of hospital food with special reference to Clostridium welchii food poisoning. J. Hyg., Camb. 57, 31.CrossRefGoogle ScholarPubMed
Mehl, D. A., & Wynne, E. S. (1951). A determination of the temperature characteristic of spore germination in a putrefactive anaerobe. J. Bact. 61, 121.CrossRefGoogle Scholar
Schneider, M. D., Grecz, N. & Anellis, A. (1963). Sporulation of Clostridium botulinum types A, B, and E, Clostridium perfringens, and putrefactive anaerobe 3679 in dialysis sacs. J. Bact. 85, 126.CrossRefGoogle Scholar
Stumbo, C. B., Murphy, J. R. & Cochran, J. (1950). Nature of thermal death time curves for P.A. 3679 and Clostridium botulinum. Food Technol., Champaign 4, 321.Google Scholar
Sutton, R. G. A. (1966 a). Distribution of heat-resistant Clostridium welchii in a rural area of Australia. J. Hyg., Camb. 64, 65.CrossRefGoogle Scholar
Sutton, R. G. A. (1966 b). Enumeration of Clostridium welchii in the faeces of varying sections of the human population. J. Hyg., Camb. 64, 367.CrossRefGoogle ScholarPubMed
Tong, J. L., Engle, H. M., Cullyford, J. S., Shimp, D. J. & Love, C. E. (1962). Investigation of an outbreak of food poisoning traced to turkey meat. Am. J. publ. Health 52, 976.CrossRefGoogle ScholarPubMed
Weiss, D. F. & Strong, D. H. (1967). Some properties of heat-resistant and heat-sensitive strains of Clostridium perfringens. I. Heat resistance and toxigenicity. J. Bact. 93, 21.CrossRefGoogle ScholarPubMed
Williams, O. B. (1929). The heat resistance of bacterial spores. J. infect. Dis. 44, 421.CrossRefGoogle Scholar
Williams, O. B. & Zimmerman, C. H. (1951). Studies on heat-resistance. III. The resistance of vegetative cells and spores of the same organism. J. Bact. 61, 63.CrossRefGoogle ScholarPubMed