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Pathogenesis of Hobbs' Heat‐Sensitive Spore Forming Clostridium perfringens Type A Strain †
Author(s) -
Chakrabarty A.K.,
Narayan K.G.
Publication year - 1979
Publication title -
microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 70
eISSN - 1348-0421
pISSN - 0385-5600
DOI - 10.1111/j.1348-0421.1979.tb00458.x
Subject(s) - clostridium perfringens , spore , biology , microbiology and biotechnology , enterotoxin , strain (injury) , pathogenesis , in vivo , toxin , ingestion , food poisoning , bacteria , escherichia coli , immunology , biochemistry , anatomy , genetics , gene
Food poisoning in man due to heat‐sensitive strains of Cl. perfringens type A appeared to be mediated through enterotoxin synthesized in vivo during sporulation. A minimum of 2.0 × 10 5 vegetative cells suspended in sporulation medium was sufficient to elicit gut‐loop response in rabbits. The functional disturbance in the gut as well as the structural changes were progressive and proportional to the size of the inoculum up to a dose limit of 2.0 × 10 7 vegetative cells and beyond this the changes remained steady.