Open Access. Powered by Scholars. Published by Universities.®
- Discipline
Articles 1 - 2 of 2
Full-Text Articles in Pathogenic Microbiology
Distribution Of Enterotoxigenic Clostridium Perfringens Spores In U.S. Retail Spices, Chi-An Lee
Distribution Of Enterotoxigenic Clostridium Perfringens Spores In U.S. Retail Spices, Chi-An Lee
Masters Theses
246 samples of bulk and packaged spices from retail stores in the western, southeastern, southern, midwestern, and northeastern areas of the U.S. were examined for the presence of Clostridium -perfringens. Isolates were checked for the presence of the lecithinase gene (cpa) and enterotoxin genes (cpe) by PCR. Enterotoxin formation during sporulation was investigated using the Oxoid Toxin Detection Kit. Forty-three confirmed isolates (from 17% of total samples) were cpa-positive. Of those, 27 were cpe-positive. Together, levels of C. perfringens spores ranged from 3.6-2400/gm. The amount of enterotoxin in cell extracts ranged from …
Eneterotoxigenic Bacillus Cereus And Bacillus Thuringiensis Spores In U.S. Retail Spices, Upasana Hariram
Eneterotoxigenic Bacillus Cereus And Bacillus Thuringiensis Spores In U.S. Retail Spices, Upasana Hariram
Masters Theses
Bacillus cereus is a ubiquitous organism and a potential foodborne pathogen that can cause two types of gastrointestinal diseases: emesis and diarrhea. The emetic syndrome is caused by a heat and acid stable peptide toxin that is pre-formed in food, while the diarrheal syndrome is associated to two 3-protein, heat labile enterotoxin complexes that are formed in the intestine after ingestion of the organism. There are many reports on the isolation and characterization of Bacillus cereus from various foods, however there are no studies on the levels, toxigenicity and physical characteristics of B. cereus isolated from U.S. retail spices. …