• Journal of Veterinary Clinics
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• v.27 no.2
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• pp.190-193
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• 2010

A 6-year-old, female, Siberian husky was referred with mucous diarrhea. On fecal examination, numerous clustered and individual large epithelial cells and rod-shaped, spore-forming bacteria were examined. By bacterial culture and molecular typing, the bacteria was identified as Clostridium perfringens (C. perfringens), and by toxin analysis of C. perfringens, production of $\alpha$-toxin was confirmed. Based on these results, the dog was diagnosed as enteritis caused by C. perfringens producing $\alpha$-toxin, and was treated with amoxicillin/clavulanate. After 1 week, the diarrhea was disappeared and no spore-forming bacteria were examined on fecal examination. This report shows that the rapid and exact diagnosis keeps a effective treatment for enteritis caused by C. perfringens producing $\alpha$-toxin in dogs.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1188-1196
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• 2016

This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. The hazard identification of C. perfringens on cheese was identified through literature, and dose response models were utilized for hazard characterization of the pathogen. For exposure assessment, the prevalence of C. perfringens, storage temperatures, storage time, and annual amounts of cheese consumption were surveyed. Eventually, a simulation model was developed using the collected data and the simulation result was used to estimate the probability of C. perfringens foodborne illness by cheese consumption with @RISK. C. perfringens was determined to be low risk on cheese based on hazard identification, and the exponential model ($r=1.82{\times}10^{-11}$) was deemed appropriate for hazard characterization. Annual amounts of natural and processed cheese consumption were $12.40{\pm}19.43g$ and $19.46{\pm}14.39g$, respectively. Since the contamination levels of C. perfringens on natural (0.30 Log CFU/g) and processed cheeses (0.45 Log CFU/g) were below the detection limit, the initial contamination levels of natural and processed cheeses were estimated by beta distribution (${\alpha}1=1$, ${\alpha}2=91$; ${\alpha}1=1$, ${\alpha}2=309$)${\times}$uniform distribution (a = 0, b = 2; a = 0, b = 2.8) to be -2.35 and -2.73 Log CFU/g, respectively. Moreover, no growth of C. perfringens was observed for exposure assessment to simulated conditions of distribution and storage. These data were used for risk characterization by a simulation model, and the mean values of the probability of C. perfringens foodborne illness by cheese consumption per person per day for natural and processed cheeses were $9.57{\times}10^{-14}$ and $3.58{\times}10^{-14}$, respectively. These results indicate that probability of C. perfringens foodborne illness by consumption cheese is low, and it can be used to establish microbial criteria for C. perfringens on natural and processed cheeses.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.97-103
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• 2001

Acriflavine 시험법을 이용해서 수종의 화학물질을 첨가한 배지에 대장균과 Clostridium perfringens을 배양하여 변이를 유도한 후, S-R 변이와 변이 후의 항생제에 대한 감수성을 조사한 결과, 화학물질에 대한 S-R변이의 경우, 대장균은 mercuric chloride, cysteine, caffeine, glucose, nicotine 등의 순으로 나타났고, C. perfringens는 mercuric chloride, nicotine, caffeine, cystein, glucose 등의 순으로 나타났으며 양자 공히 mercuric chloride가 가장 감수성이 높았다. 항생제에 대한 S-R 변이 후의 감수성은 대장균과 C. perfingens가 공히 S-R변이 후에는 감수성이 일반적으로 저하되는 경향이었다.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.614-621
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• 2014

This study was conducted to isolate and characterize bacteriocin-producing bacteria against Clostridium perfringens (C. perfringens) from domestic animals to determine their usefulness as probiotics. Bacteriocin-producing bacteria were isolated from pig feces by the spot-on-lawn method. A total of 1,370 bacterial stains were isolated, and six were tentatively selected after identifying the inhibitory activity against the pathogenic indicator C. perfringens KCTC 3269 and KCTC 5100. The selected strains were identified as Enterococcus faecalis (E. faecalis) by 16s rRNA sequencing. Most of the isolated bacterial strains were resistant to 0.5% bile salts for 48 h and remained viable after 2 h at pH 3.0. Some E. faecalis also showed strong inhibitory activity against Listeria monocytogenes KCTC 3569, KCTC 3586 and KCTC 3710. In the present study, we finally selected E. faecalis AP 216 and AP 45 strain based on probiotic selection criteria such as antimicrobial activity against C. perfringens and tolerance to acid and bile salts. The bacteriocins of E. faecalis AP 216 and AP 45 strains were highly thermostable, showing anticlostridial activities even after incubation at $121^{\circ}C$ for 15 min. These bacteriocin-producing bacteria and/or bacteriocins could be used in feed manufacturing as probiotics as an alternative to antibiotics in the livestock industry.

• The Journal of the Korean Society for Microbiology
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• v.11 no.1
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• pp.57-67
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• 1976

A total of 100 swelled, springered or flippered canned meat and fish products were studied the degree of contamination with clostridias and serological relationships to Hobbs'13 "heat resistant" types, heat resistance of spores and susceptibility of Clostridium perfringens isolates to several antibiotics. Samples examined in this study were collected from Seoul area from June to October, 1975 and prepared in Korea. Clostridias were isolated from 46(46%) of these samples; 19 strains of Cl. perfringens, 9 strains of Cl. oedematiens A, B, 5 strains of Cl. sordelli, each 3 strains of Cl. chauvoei, Cl, oedematiens C.E, and Cl. difficile, 2 strains of Cl. sporogenes. The highest percentage of contamination by Cl. perfringens was found in beef products(26.5%), and the following(5.2%) in mackerel pike and none in baitop shell. whale, manna brand. and top shell. One of 19 isolates of Clostridium perfringens found in meat products was shown to produce heat resistant spores which resist $100^{\circ}C$ for 60 minutes and others were heat labile strains which is killed at $90^{\circ}C$ for 30 minutes. The distribution of Hobbs' serotype of 19 isolates were each 4 strains of type 6, 8, and 11, 1 strain of type 13 and others untypable. 19 Strains of Cl. perfringens were shown a marked susceptibility to cefamezin, lincomycin and minocin and relatively sensitive to vibraimycin, geopen, and chloramphenicol. A marked resistance to kanamycin, colimycin, and gentamycin were shown. Aerobic enteropathogens from samples were not recovered.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.582-588
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• 1993

In order to investigate the effects of food materials toward the growth of Bifidobacterium spp. and Clostridium perfringens which have great influences on the intestinal physiology of human, 162 kinds of foodstuffs and foods were collected. Among their extracts, 31 samples showed the inhibitory effects against the growth of B. bifidum and C. perfringens by agar diffusion method. Especially, the methanol extracts of Caltha palustris, Deonjang, onion, mustard and potato inhibited the growth of C. perfringens, while they did not remarkably inhibit other intestinal bacteria including Bifidobacterium spp. By the cultivation of faecal inoculum in the 1 %(v/v) extract broths of Caltha palustris, onion and mustard, population of Bifidobacterium spp. increased by 10 order and that of C. perfringens decreased. ${\beta}$-glucuronidase activities and indole amounts in the cultures of onion and mustard extracts were lower than those of the control culture and ${\beta}-glucosidase$ activities were not detected in the cultures of onion and Doenjang extracts.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.93-99
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• 2021

This study was undertaken to compare the efficacy of different sample preparation (stomaching, pulsifying, and sonication) and DNA extraction methods (boiling and commercial kit) for detection of enterotoxin-producing Clostridium perfringens from produce by polymerase chain reaction (PCR). Each produce type was inoculated at concentrations of 102, 103, 104, 105, 106, and 107 spores/g. Produce inoculated with spores was treated with three sample preparation methods, and DNA was extracted by boiling method and a commercial kit, followed by PCR. The detection limit of stomached samples was lower than that of pummeled and sonicated samples by 10-100 times. Moreover, the DNA extraction efficiency of the commercial kit was found to be superior to that of boiling. In particular, the PCR efficiency of cherry tomato and perilla leaf samples was greatly affected by sample preparation and DNA extraction method. These data suggest that DNA extraction with a commercial kit after pulsification is an optimum sample preparation method for detection of C. perfringens by PCR.

• Journal of Microbiology and Biotechnology
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• v.12 no.4
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• pp.544-552
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• 2002

Several microorganisms from rat and human feces and lumen fluid of cows were screened for their ability to decolorize the synthetic dyes. Consequently, a novel dye-degrading strain AB&J was isolated. Taxonomic identification including 165 rDNA sequencing and phylogenetic analysis indicated that the isolate had 99.9% homology in its 165 rDNA base sequence with Clostridium perfringens. After 27 h Incubation with the strain, brilliant blue R, bromophenol blue, crystal violet, malachite green, methyl green, and methyl orange were decolorized by about 69.3%, 97.7%, 96.3%, 97.9%, 75.1%, and 97.2%, respectively. The triphenlmethane dye, bromophenol blue, was decolorized extensively by growing Clostridium perfringens AB&J cells in liquid cultures under anaerobic condition, although their growth was strongly inhibited in the initial stage of incubation. This group of dyes is toxic, depending on the concentration used. The dye was significantly decolorized at a relatively lower concentration of below 50 $\mu g \;ml^{-1}$, however, the growth of the cells was mostly suppressed at a dye concentration of 100 $\mu g \;ml^{-1}$. The decolorization activity in cell-free extracts was much higher in cytoplasm than in periplasm and cytoplasmic membrane. Therefore, the enzyme related uptake of bromophenol blue seemed to be localized in cytoplasm. The optimal pH and temperature of bromophenol blue uptake fur decolorization activities were 7.0 and 4$0^{\circ}C$, respectively.

• Korean Journal of Veterinary Service
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• v.29 no.2
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• pp.97-102
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• 2006

A total of 1,848 samples was taken from bovine and porcine from January 2003 to November 2005. They were examined for the presence of Clostridiuml perfringens. The properties of the isolates were characterized for Gram staining, biochemical features and enterotoxin production. Forty-one strains (2.2%) of C perfringens were isolated from the 1,848 bovine and porcine carcass using selective media. 30 (3.2%) C perfringens were isolated from the 925 of bovine cacasses, and 11(1.2%) were isolated from the 923 of porcine cacasses. In TSC agar, all isolates showed lecithinase activity. The isolation rate was higher in spring and summer than in autumn and winter. Among 41 isolates, only 1 isolate detected the cpe gene in PCR. The PCR amplified band was observed 233 bp.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.559-563
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• 2006

The growth responses of six bacterial strains exposed to materials extracted from turmeric (Curcuma longa) rhizomes were examined using impregnated paper disk agar diffusion. Methanol extracts of turmeric rhizomes exhibited strong inhibitory activity against Clostridium perfringens and weak inhibitory activity toward Escherichia coli at 5 mg/disk. However, in tests conducted with Bifidobacterium adolescentis, B. bifidum, B. longum, and Lactobacillus casei, the methanol extract showed no inhibitory response. The biologically active constituent isolated from the turmeric rhizomes extracts was characterized as ar-turmerone using various spectroscopic analyses including EI-MS and NMR. The responses varied according to the dosage, chemicals, and bacterial strain tested. At 2 and 1 mg/disk, ar-turmerone strongly inhibited the growth of C. perfringens and moderately inhibited the growth of E. coli without any adverse effects on the growth of four lactic acid-bacteria. Of the commercially available compounds originating from turmeric rhizomes, curcumin exhibited strong and moderate growth inhibition against C. perfringens at 2 and 1 mg/disk, respectively, and weak growth inhibition against E. coli at 1 mg/disk. However, little or no activity was observed for borneol, 1,8-cineole, and sabinene against all six bacteria strains tested. The observed inhibitory activity of the turmeric rhizome-derived curcumin and ar-turmerone against C. perfringens and E. coli demonstrate one of the important pharmacological activities of turmeric rhizomes.