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Pathogenesis of Hobbs' heat-sensitive spore forming Clostridium perfringens type A strain

A K Chakrabarty, K G Narayan

    Microbiology and Immunology
    |January 1, 1979
    PubMed

    Insights

    Food poisoning from Clostridium perfringens type A enterotoxin is caused by in-vivo synthesis during sporulation. A minimum inoculum of 2.0 X 10(5) cells caused gut disturbances in rabbits, with effects plateauing at higher doses.

    Area of Science:

    • Microbiology
    • Gastroenterology
    • Toxicology

    Background:

    • Food poisoning is a significant public health concern.
    • Clostridium perfringens type A is a common cause of foodborne illness.
    • The role of enterotoxin in Cl. perfringens type A-induced food poisoning requires further elucidation.

    Purpose of the Study:

    • To investigate the role of Clostridium perfringens type A enterotoxin in food poisoning.
    • To determine the minimum infectious dose of Cl. perfringens type A for eliciting a gut response.
    • To characterize the dose-dependent effects of Cl. perfringens type A on the gut.

    Main Methods:

    • Utilized heat-sensitive strains of Cl. perfringens type A.
    • Synthesized enterotoxin in vivo during sporulation.
    • Administered varying doses of vegetative cells to rabbits to assess gut-loop response.

    Main Results:

    • Food poisoning symptoms were mediated by enterotoxin synthesized in vivo during sporulation.
    • A minimum of 2.0 X 10(5) vegetative cells induced a gut-loop response in rabbits.
    • Gut disturbances and structural changes were dose-dependent up to 2.0 X 10(7) cells, after which they stabilized.

    Conclusions:

    • In vivo enterotoxin synthesis during sporulation is the primary mechanism for Cl. perfringens type A food poisoning.
    • The study establishes a minimum infectious dose and characterizes the dose-response relationship.
    • Findings provide crucial insights into the pathogenesis of Cl. perfringens type A food poisoning.

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