Characterization of Clostridium perfringens (welchii) Isolated from Market Poultry

Strains ofClostridium perfringens capable of producing heat-resistant spores, characteristic of the food-poisoning types, were not recovered in a random survey of feces and livers of market poultry. Favorable growth response with a known food-poisoning strain indicated that the media and methods employed were adequate. Spores produced in vitro from this strain survived at 100 C for several hours. Animal feeding experiments with this strain showed that heat-resistant spores (surviving for 1 hr at 100 C) could be readily demonstrated 24 hr after oral instillation of vegetative cells in mouse feces, but not in chicken feces. One experiment suggests that this strain might adapt to the environment of the intestinal tract of chickens, but not all of the spores recovered were as heat resistant as those of the parent culture.