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Experimental Food Poisoning with Heat‐Susceptible Clostridium perfringens Type A
Author(s) -
HAUSCHILD A. H. W.,
THATCHER F. S.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb09713.x
Subject(s) - clostridium perfringens , gas gangrene , food poisoning , spore , diarrhea , microbiology and biotechnology , clostridium , clostridiaceae , strain (injury) , food science , medicine , biology , bacteria , toxin , gastroenterology , genetics
SUMMARY— Clostridium perfringens type A, S‐79 behaves like a gas‐gangrene producing strain in its production of heat‐susceptible spores both in broth and in the intestinal tract of man. However, vegetative cells ingested by human volunteers produce the food‐poisoning syndrome characterized by abdominal pain and diarrhea.