食中毒起病性<I>Clostridium perfringens</I>に関する研究

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タイトル別名
  • Studies on Clostridium perfringens as a causative organism of food poisoning
  • 食中毒起病性Clostridum perfriugensに関する研究-3-食品中の増殖態度について
  • ショクチュウドク キビョウセイ Clostridum perfriugens
  • 3. On the growth phase of C. perfringens in foods
  • 第3報食品中の増殖態度について

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The present study was undertaken to investigate the growth behavior of C. perfringens (spore) in chicken soup and in boiled fish paste (kamaboko), using six heat-resistant strains isolated from patients or foods with food poisoning. The chicken soup used in this experimentation was composed of 10% minced fowl meat, cooked in water containing 3% sugar and 2% salt, and the boiled fish paste made up of 100 gm of minced fish meat with 6 gm of starch, 4 gm of salt, 3 gm of sugar and 2.4 ml of “mirin”(sweet flavoring sake) added to it. The results of these experiments are summarized as follows:<BR>1. The spore of C. perfringens was capable of growing in chicken soup at temperature range 25°C-45°C. Within the range 30°C-45°C the growth of the organism was fairly more rapid than 25°C At 45°C, fastest growth was obtaind, an inoculum of 102 spores per ml in soup reached a level as high as 105 viable cell per ml in about 7 hours. No growth occurred at 20°Cor 50°C<BR>2. Sugar contained in the chicken soup was noted to promote the growth of C. perfringens. After reaching the peak of growth, however, the organisms died out rapidly and formed no spores. With the growth of the organism, the soup rapidily became acidified (at pH 4.4 approx.). The higher the temperature of incubation, the faster did the organism die out and the soup show acidification.<BR>3. The growth of C. perfringens was obtained in chicken soup containing 0-5%(w/v) of NaCl within 24 hours at 30°C. The growth was not inhibited by NaCl concentrations of 2-3%, but inhibited by 5%. In a soup containing 6% of NaC1 no growth occurred within 96 hours at 30°C. The organism was able to grow in soup at pH 5.0 or at pH 9.0, but failed to grow at pH 4.5.<BR>4. The spore of C. perfringens was able to grow in boiled fish paste maintained at 30°C, and showing increased viable cell count of 23 from 2.8×107 per gram. In contrast, neither outgrowth nor death of C. perfringens spores occurred in boiled fish paste containing 2.5μEg of synthetic preservative “furylfuramide” per gram

収録刊行物

  • 感染症学雑誌

    感染症学雑誌 49 (7), 306-313, 1975

    一般社団法人 日本感染症学会

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