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JOURNAL OF VETERINARY MEDIAL SCIENCE 14/08/21 Bacteriological and molecular typing of Clostridium perfringens strains isolated in retail beef in Beijing, China. Pesq. Vet. Bras. vol.40 no.10 Rio de Janeiro Oct. 2020 Epub Dec 14, 2020 Clostridium perfringens α and β recombinant toxoids in equine immunization. References. MARINE DRUGS 22/01/20 Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage. 2.2. Effect of Chitosan on Decimal Reduction Time of C. perfringens Spores The outbreak of C. perfringens poisoning is generally initiated by C. perfringens spores that survive the cooking process and are germinated in food, eventually producing enterotoxins in the intestinal tract after ingestion [16]. Therefore, reduction of heat resistance of the spores to decrease spore survival during heating is a preventative approach for C. perfringens poisoning [16].

The effect of DD95 at 250 ppm on the decimal reduction time (D value) of tested C. perfringens strains during heating are shown in Table 1. The D values at 80 °C (D80) for spores of C. perfringens CCRC 10,648 and CCRC 13,019 were 41.15 and 40.98 min, respectively. In the presence of 250 ppm DD95, D80 values decreased to 39.52 and 39.21 min, respectively. Table 1. 2.3. Figure 2. Figure 3. Similar results were observed for sausage samples stored at 4 °C for 10 days (Figure 3). 2.4. Table 2. Table 3. Figure 4. FOLIA VETERINARIA 04/07/20 Search for the Occurrence of Clostridium difficile and Clostridium perfringens in Pigs Within Zaria and Environs, in Kaduna State, Nigeria. Anaerobe Volume 49, February 2018, The incidence of Clostridioides difficile and Clostridium perfringens netF-positive strains in diarrheic dogs. Turk J Vet Anim Sci 02/06/20 The prevalence of Clostridium perfringens in retail meat of Mardan, Pakistan.

UNIBE_CH 04/06/20 Deadly bacterial infection in pigs deciphered (Clostridium perfringens) - New-born piglets often die painfully from infection with an intestinal bacterium. A team of researchers from 3 faculties at the University of Bern has now discover. The Clostridium perfringens bacterium is part of the large Clostridium genus which can cause various fatal illnesses in animals and humans. Clostridium infections are widespread. These bacteria are dangerous because they produce extremely strong poisons (toxins) which cause targeted damage to the host’s cells. Dreaded diseases caused by Clostridium include botulism, tetanus, gas gangrene and intestinal infections, for example.

Horst Posthaus’s group in the Institute of Animal Pathology at the University of Bern is researching an intestinal infection in pigs which is caused by Clostridium perfringens. 10 years ago, they were already able to demonstrate that the toxin produced by the bacteria, the so-called beta toxin, kills vascular cells and thus causes bleeding in the piglet’s intestine. Until now, however, it was unclear why the toxin attacked specifically these cells and not others. A key molecule Researchers at the University of Bern join forces Better prophylaxis and medications.

TOXINS 23/03/19 Targeted Mass Spectrometry Analysis of Clostridium perfringens Toxins. EN_WIKIPEDIA - Clostridium perfringens. Clostridium perfringens (formerly known as C. welchii, or Bacillus welchii) is a Gram-positive, rod-shaped, anaerobic, spore-forming pathogenic bacterium of the genus Clostridium.[1][2] C. perfringens is ever-present in nature and can be found as a normal component of decaying vegetation, marine sediment, the intestinal tract of humans and other vertebrates, insects, and soil.

It has the shortest reported generation time of any organism at 6.3 minutes in thioglycolate medium.[3] C. perfringens is one of the most common causes of food poisoning in the United States, alongside norovirus, Salmonella, Campylobacter, and Staphylococcus aureus.[4] However, it can sometimes be ingested and cause no harm. [citation needed] The action of C. perfringens on dead bodies is known to mortuary workers as tissue gas. It causes extremely accelerated decomposition, and cannot be stopped by normal embalming measures.

These bacteria are resistant to the presence of formaldehyde in normal concentrations. INTECH 14/03/12 Bacteriophages of Clostridium perfringens. REGULATORY MECHANISMS IN BIOSYSTEMS 28/02/18 Clostridium perfringens in foods and fish. Rcqülatorv Mechanist mTJiosystems Regulatory Mechanisms in Biosystems ISSN 2519-8521 (Print) ISSN 2520-2588 (Online) Regul. Mech. Biosyst., 9(1), 112-117 doi: 10.15421/021816 Clostridium perfringens in foods and fish A. Consejo Nacional de Ciencia y Tecnología (CONA CYT), Centro de Investigaciones Biológicas del Noroeste, Unidad Nayarit (UNCIBNOR+). Article info Received 14.02.2018 Received in revised form 27.02.2018 Accepted 28.02.2018 Consejo Nacional de Ciencia y Tecnología (CONACYT), Centro de Investigaciones Biológicas del Noroeste, Unidad Nayarit (UNCIBNOR+), Calle Dos No. 23, Cd. del Conocimiento, Av.

Alecortes1@hotmail. com Cortes-Sanchez, A. Foodborne diseases are considered an important public health problem at a global level due to their levels of incidence and mortality as well as their negative consequences in economic and social aspects. Keywords: foodborne diseases, food safety, microorganisms, gastrointestinal symptoms Foodborne diseases generalities The genus Clostridium Fig. 1. I. SOMERSETLIVE_CO_UK 12/01/19 Former pub owner fined £14,000 after nearly 200 people suffer food poisoning on Mother's Day.

The former owner of a North Somerset pub has been fined £14,000 after nearly 200 people fell ill after eating at his venue on Mother's Day. Hundreds of people ate a meal at The Old Farmhouse in Nailsea on March 11, 2018, but 186 fell ill with food poisoning after their visit. The victims, who had eaten over four sittings, were aged from babies to diners in their 80s and developed symptoms of diarrhoea, stomach cramps and sickness. Bristol Live reports that upon hearing about the scores of ill diners, North Somerset Council environmental health department launched an investigation, tracing the 398 people who had eaten at The Old Farmhouse that day. Public Health England (PHE) was also informed. Environmental health officers took samples of lamb, beef, gravy and from some of the equipment used at the pub during their visit.

Officers returned to the pub the next day where they met Eric Montgomery, the sole director of the company M and M Hospitality which ran The Old Farmhouse at the time. REGULATORY MECHANISMS IN BIOSYSTEMS 28/02/18 Clostridium perfringens in foods and fish. NATURE 12/07/18 Plant-expressed bacteriophage lysins control pathogenic strains of Clostridium perfringens. Università di Bologna - 2010 - thèse en ligne : Natural compounds to control clostridial and salmonella infections in food animals.

FRONTIERS IN VETERINARY SCIENCE 30/05/17 A fast and inexpensive protocol for empirical verification of neutralizing epitopes in microbial toxins and enzymes (Clostridium perfringens) 1Veterinary Pathobiology, Texas A&M University, United States 2Poultry Science, Texas A&M University, United States 3Poultry Science, University of Arkansas, United States 4Animal Science, The Ohio State University, United States In vivo targeting of peptides to antigen-presenting cells by use of agonistic anti-CD40 monoclonal antibodies has been used successfully as an immune response enhancing strategy.

When tested in chickens, the antibody-guided platform was capable of inducing specific IgG production within one week post-immunization. However, use of this method beyond its initial conception as a vaccine delivery tool has not been fully exploited. Keywords: Epitope Mapping, antibody production, Clostridium perfringens, Alpha toxin, antibody guided, CD40, Poultry Received: 29 Mar 2017; Accepted: 30 May 2017. Edited by: Paul Plummer, Iowa State University, United States Reviewed by: Kenneth J. Copyright: © 2017 Vuong, Chou, Kuttappan, Hargis, Bielke and Berghman.

UNIVERSIDAD DE COSTA RICA - 2005 - Thèse en ligne : Clostridium perfringens: deteccion y susceptibilidad antimicrobiana en diarreas nosocomiales en el hospital San Juan de Dios. Anaerobe Volume 44, April 2017, Prevalence and molecular typing of Clostridium perfringens in captive wildlife in India. Food Microbiology Volume 62, April 2017, Tolerance of Clostridium perfringens biofilms to disinfectants commonly used in the food industry.

Highlights Clostridium perfringens has been shown to form mono-species biofilms. C. perfringens mono-species biofilms were able to protect the bacterial cells from the action of commonly used disinfectants. Sodium hypochlorite solution was shown to be effective on C. perfringens biofilms. Mono-species biofilms were more tolerant to disinfectants than the mixed biofilms. Abstract Clostridium perfringens is an opportunistic pathogen that can cause food poisoning in humans and various enterotoxemia in animal species. Keywords Clostridium perfringens; Biofilms; Disinfectants; Food microbiology Choose an option to locate/access this article: AEM 21/10/16 Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells.

TOXINS - 2016 - Regulation of Toxin Production in Clostridium perfringens. TOXINS 19/11/16 Clostridium perfringens Sialidases: Potential Contributors to Intestinal Pathogenesis and Therapeutic Targets. OREGON STATE UNIVERSITY 01/07/15 Thèse en ligne : Inactivation strategy for Clostridium perfringens spores adhered onto stainless steel surfaces.

OREGON STATE UNIVERSITY - 2015 - Survival of Clostridium difficile Spores at Low Temperatures. Int J Clin Exp Pathol. 2015 Jan 1;8(1):569-77. eCollection 2015. Epidemiological and pathobiological profiles of Clostridium perfringens infections: review of consecutive series of 33 cases over a 13-year period. IOWA STATE UNIVERSITY - 2015 - Thèse en ligne : Efficacy of decreased nitrite concentrations on Clostridium perfringens outgrowth during an Appendix B cooling cycle for ready-to-eat meats. Abstract Increased popularity of natural and organic processed meats can be attributed to the growing consumer demand of preservative-free foods. In order to meet consumer demand, processors have begun using celery juice concentrate in place of sodium nitrite creating no-nitrate-no-nitrite added meat products while maintaining the characteristics unique to conventionally cured processed meats.

Natural cures typically have lower ingoing nitrite concentrations which could allow for increased pathogen growth, such as Clostridium perfringens, during cooling as required by USDA, FSIS Appendix B. The objective of this study was to investigate the implications associated with reduced nitrite concentrations and their ability to inhibit C. perfringens outgrowth during a 15 hour cooling cycle. Recommended Citation Myers, Megan Irene, "Efficacy of decreased nitrite concentrations on Clostridium perfringens outgrowth during an Appendix B cooling cycle for ready-to-eat meats" (2015). Veterinary Microbiology Volume 174, Issues 3–4, 5 December 2014, Prevalence of Clostridium perfringens, Clostridium perfringens enterotoxin and dysbiosis in fecal samples of dogs with diarrhea.

Anaerobe Volume 33, June 2015, Clostridium perfringens: A review of enteric diseases in dogs, cats and wild animals. IOWA STATE UNIVERSITY - 1970 - Thèse en ligne : sporulation and germination of spores of clostridium perfringens. Cienc. Rural vol.45 no.6 Santa Maria June 2015 Epub Mar 17, 2015 Clostridium perfringens: a review of the disease in pigs, horses and broiler chickens. APPLIED AND ENVIRONMENTAL MICROBIOLOGY - 1981 - Survival of clostridial spores in animal tissues. FOODBORNE PATHOGENS AND DISEASE Volume 7, Number 2, 2010 Potential for Growth of Clostridium perfringens from Spores in Pork Scrapple During Cooling. UNIVERSITY OF WISCONSIN - MARS 2002 - Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat Products.

You are using an outdated version of Firefox which is not supported by ResearchGate anymore. For a faster, safer browsing experience, upgrade your browser now. <div class="c-box-warning full-width-element" style="text-align: center; "><div style="margin: auto; padding:10px;" class="container"><b>For full functionality of ResearchGate it is necessary to enable JavaScript. Here are the <a href=" rel="nofollow" target="_blank"> instructions how to enable JavaScript in your web browser</a>. </b></div></div> Article Survival and growth of Clostridium perfringens during the cooling step of thermal processing of meat products Food Research Institute, University of Wisconsin Madison, 53706, WI 3 Followers 108 Reads Source "In order to prevent such risks, public health authorities have set specific time-temperature combinations which are achievable via blast-cooling equipment (Doyle, 2002; Crouch & Golden, 2005).

Similar Publications Preview View Available from The Open Toxinology Journal, 2010, 3, 24-42 Clostridium Perfringens Toxins Involved in Mammalian Veterinary Diseases. UNIVERSITY OF SOUTHAMPTON - MAI 2004 - Desk studies on feasibility of horizontal standard rapid methods for detection of Clostridium perfringens and enterococci in sludges, soil, soil improvers, growing media and biowastes.

Use of quantitative PCR of functional genes to monitor coliforms and enteric bacteria in a constructed, urban wetland DM IV, KL Lowe - bios, 2012 - BioOne ... doi: 10.1021/es903496m CrossRef, PubMed. Warnes, SL and Keevil, CW (2004). Desk studieson feasibility of horizontal standard rapid methods for detection of Clostridium perfringens andenterococci in sludges, soil, soil improvers, growing media and biowaste. ...

International Journal of Microbiology Research 14/08/12 TOXINOTYPING AND ANTIMICROBIAL SUSCEPTIBILITY OF Clostridium perfringens ISOLATED FROM BROILER CHICKENS WITH NECROTIC ENTERITIS. Rev. sci. tech. Off. int. Epiz., 2013, 32(3), 841-8550 Antibiotic resistance of Clostridium perfringens isolates from broiler chickens in Egypt. Food Microbiology . 01/2007; Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll. Department of Food and Environmental Hygiene - Faculty of Veterinary Medicine - University of Helsinki, Finland - 2008 -  DIAGNO.

J Food Prot. 2013 Jan;76(1):65-71. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry. International Journal of Microbiological Research (IJMR) Volume 3 Number (3), 2012 Prevalence of Clostridium perfringens Alpha T. African Journal of Microbiology Research 12/07/13 Identification of four major toxins of Clostridium perfringens recovered from. J Med Microbiol. 2013 Mar;62(Pt 3):457-66. Prevalence and characterization of Clostridium perfringens from the faecal microbiota. J Public Health Manag Pract. 2013 Jun 11. Use of an Online Survey During an Outbreak of Clostridium perfringens in a Retirement. Food Control, Available online 10/07/13 Probabilistic evaluation of Clostridium perfringens potential growth in order to validat.

Highlights Method for assessing the Clostridium perfringens growth during cooling operations. Probabilistic calculations combining thermal equations and microbiological models. Thermal equations parameters assessed by tests carried out in a kitchen. Possibility of using this method to validate cooling operations in catering. Abstract The cook-chill operation, a widely used process within central cooking facilities, implies that cooked dishes have to be quickly cooled down immediately after cooking in order to prevent any food-borne diseases due to Clostridium perfringens. This document presents an experimental method to validate the sanitary efficiency of the cooling process.

The tests consisted in monitoring food temperature at the center of the containers from the end of cooking until the beginning of cold room storage. From the monitored time–temperature profiles, thermal cooling equations were established for modeling. Keywords Copyright © 2013 Elsevier Ltd. MICROBIOLOGY AUSTRALIA - MAI 2013 - Food Safety. Au sommaire:Food poisoning due to Clostridium perfringens. Download PDF Article Published: 13 May 2013 “No other food poisoning bacterium is so uniquely poised to take advantage of the slackness of human beings involved in food preparation.”

(John Bates – Food Poisoning lectures). Clostridium perfringens, a Gram-positive anaerobic spore-forming bacillus, has been responsible for a large number of food poisoning events in Australia. Classical Type A Clostridium perfringens are typically β-haemolytic on Horse Blood Agar (HBA) and the spores are oval and subterminal with no swelling of the sporangium. The main criteria for diagnosis of food poisoning caused by Cl. perfringens include the detection of at least 1 × 105 vegetative cfu/g in incriminated food, and/or a faecal spore count of at least 1 × 106 cfu/g in faeces from ill complainants.

The literature is replete with reports of large outbreaks of food poisoning resulting from catered events. Other manifestations of toxigenic Clostridium perfringens Conclusion References Biography. Anaerobe Volume 21, June 2013, Pages 67–68 Presence of Clostridium perfringens in retail chicken livers. Food Microbiology Volume 34, Issue 2, June 2013, Pages 328–336 Inactivation strategy for Clostridium perfringens spores adhered. Abstract The contamination of enterotoxigenic Clostridium perfringens spores on food contact surfaces posses a serious concern to food industry due to their high resistance to various preservation methods typically applied to control foodborne pathogens.

In this study, we aimed to develop an strategy to inactivate C. perfringens spores on stainless steel (SS) surfaces by inducing spore germination and killing of germinated spores with commonly used disinfectants. The mixture of l-Asparagine and KCl (AK) induced maximum spore germination for all tested C. perfringens food poisoning (FP) and non-foodborne (NFB) isolates. Incubation temperature had a major impact on C. perfringens spore germination, with 40 °C induced higher germination than room temperature (RT) (20 ± 2 °C). In spore suspension, the implementation of AK-induced germination step prior to treatment with disinfectants significantly (p < 0.05) enhanced the inactivation of spores of FP strain SM101.

Highlights Keywords. CDC MMWR 17/08/12 Fatal Foodborne Clostridium perfringens Illness at a State Psychiatric Hospital — Louisiana, 2010. Can J Vet Res. 2012 Jul;76(3):161-5. Detection and characterization of Clostridium perfringens in the feces of healthy and diarr. Anaerobe Available online 27 June 2013 First isolation of Clostridium perfringens type E from a goat with diarrhea. JMBFS / Das et al. 2012 : 2 (1) 162-174 GENOTYPING OF CLOSTRIDIUM PERFRINGENS FROM FRESH WATER FISH AND FISH PICKLES. SCIENTIFIC RESEARCH - JUNE 2013 - Some Characters of Cl. perfringens Isolated from Fresh and Marketed Processed Meat. 2013 - Reported outbreaks of C. perfringens, 1992 - 2010. CDC 03/05/13 Clostridium perfringens (FAQ) RIVM 13/07/11 Clostridium perfringens associated with food borne disease : final report. Bull Vet Inst Pulawy 54, 571-576, 2010 OCCURRENCE OF CLOSTRIDIUM PERFRINGENS IN FOOD CHAIN.

RIVM 25/03/10 Heat sensitivity of Clostridium perfringens. International Journal of Microbiological Research 2 (3): 196-203, 2011 Incidence of Clostridium perfringens in Meat Products at. BMC Veterinary Research 2012, 8:94 Presence and molecular characterization of Clostridium difficile and Clostridium perfringens.