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Clostridium Perfringens Type B in U.S Retail Foods

Investigators
Labbe, Ronald
Institutions
University of Massachusetts
Start date
2015
End date
2017
Objective

Determine the distribution of the bacterim Clostriium perfringens Types B and D in retail meat and poutry. These types have been proposed as having a role in the etiology of multiple sclerosis. The presence of the enterotoxin gene in isolates will also be determined as will be spore heat resistance to evaluate the ability of the organism to survive heating procedures.

More information

Method to be used are those previousl published by us and others with particular reference to the laboratory procedures of the Food and Drug Administration. Modification of methods will be introduced as needed to account for the particular characteristics food products examined. These will be, in particular, meat and poultry. Procedures include the blending, isolation and toxigenic characterization of isolates. Of particular interest will be the levels of the target organism in foods examined and the percent of samples possessing the target organism as well as their levels expressed as per gram. The polymerase chain reaction will be used to assess the potential toxigenicity of isolates and toxin types, in particlual the epsilon toxin gene.

Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
MASW-2014-05627
Accession number
1005604
Categories
Legislation and Regulations
Natural Toxins
Clostridium
Bacterial Pathogens
Commodities
Meat, Poultry, Game