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An outbreak of food poisoning occurring in the Shizuoka Prefecture on June, 1969, was inferred to be caused by heat-sensitive Clostridium perfringens on the basis of epidemio-logical studies and bacteriological examinations. The results obtained are summarized as follows.1) Patients were employees of plants and offices in and around Numazu and Mishima Cities. Disease occurred in 313 persons out of 1816 who ingested the suspected food. Incubation period averaged about 11 hours (2-42 hours). Main symptoms consisted of diarrhea and abdominal pain with some chills, headache and nausea. Pyrexia and vomiting were rare. These symptoms were similar to those observed in infections with heat-resistant C. perfringens.2) Epidemiological studies indicated the source of food poisoning as the catered lunch. Since no food remnants were obtainable, bacteriological examinations were carried out only on faeces of the patients. As a result, heat-sensitive C. perfringens Hobbs' type 4 was isolated from 16 out of 34 patients (47.1%), and suspected to be mainly responsible for the present food poisoning. The organisms were not isolated from heat treated faeces (100°C, 60min), but from non heat treated faeces.3) While the causative organism was identified as the Hobbs' type 4, based upon its serological properties, the spore did ont withstand heating at 100°C for ten minutes in the medium of Kim et al. used for spore formation. The value ofα-toxin was 0.3-0.6.

An Outbreak of Food Poisoning Caused by Heat-sensitive Clostridium perfringens and Characteristics of the Isolated Strains