ウェルシュ菌による魚貝類の汚染 (第4報)

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タイトル別名
  • Incidence of Clostridium perfringens in Fishes (IV)
  • ウェルシュキン ニ ヨル ギョカイルイ ノ オセン 4 ブンリ ウェルシュキン ノ タイネツセイ アルイハ コウゲンケイ ト , サリシン ハッコウノウ ト ノ カンケイ ニ ツイテ
  • On Relationships between the Heat Resistance or Serological Types and the Salicin Fermentability of Isolated <I>Clostridium perfringens</I>
  • 分離ウェルシュ菌の耐熱性あるいは抗原型と, サリシン発酵能との関係について

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説明

The relationships between the heat resistance or serological types of Clostridium perfringens (identified by Benoki's criterion) isolated from fishes and especially the salicin fermentability of their biochemical properties were investigated. The results obtained from the experiments are as follows.<BR>1) Forty-eight strains out of the 198 isolated Clostridium perfringens strains were salicin-fermentative (acid, or acid and gas). In heat-resistant (100°C, 60min) strains, 11 strains out of the 15 strains isolated were salicin-fermentative (Table 1). The detection rate of salicin-fermenters in the isolates from heated (80°C, 20min) specimens was relatively high per cent i. e. 65, but that in the isolates from unheated specimens was no more than 16 per cent (Table 2).<BR>2) Though the agreement rate of the salicin-fermenters with Hobbs' Serological Types was no more than 25 per cent, it was higher in comparison with that (13 per cent) of the salicin-unfermenters (Table 3). Putting together Hobbs' standard strains and the Hobbs' Type isolates, there was no correlation between each of the serological types of Hobbs' Type strains and the salicin-fermentability (Table 4).

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (6), 455-458, 1970

    公益社団法人 日本食品衛生学会

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