Studies on Clostridium perfringens

Clostridium perfringens in Cooling Rate Challenge Studies

Proper temperature control is essential in preventing Clostridium perfringens food poisoning. The U.S. Department of Agriculture Food Safety and Inspection Service cooling guidelines offer two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternative cooling regimens result in no more than a 1-log CFU/g increase of C. perfringens and no g...

Some Observations on Clostridium perfringens Strains Isolated in IRAN

Bacteriophages of Clostridium perfringens

Clostridium perfringens: Avoiding diagnostic confusion

Toxin plasmids of Clostridium perfringens.

In both humans and animals, Clostridium perfringens is an important cause of histotoxic infections and diseases originating in the intestines, such as enteritis and enterotoxemia. The virulence of this Gram-positive, anaerobic bacterium is heavily dependent upon its prolific toxin-producing ability. Many of the ∼16 toxins produced by C. perfringens are encoded by large plasmids that range in si...