Biomaterial Database

[Demonstration and type determination of Clostridium perfringens isolated from meat semipreserves]. 1976

V Popova

Investigated were a total of 92 samples of pasteurized cans of different batches. Six strains of Clostridium perfringens were isolated from a sample of pasteurized ham. To demonstrate a toxin and present its type differentiation a strain was investigated with the use of dermonecrotic test after Williams along with the cross toxin neutralization after the internationally accepted method, and the neutralization of the lecithinase activity after Williams. The use of native toxins at the type differentiation of slightly toxigenic strains of Clostridium perfringens isolated from food products proved inappropriate. The production of dry toxin and the application of cross toxinneutralization proved to be most suitable in the typing of such strains. The type differentiation carried out as described above showed that the studied strain belonged to type A.

UI	MeSH Term	Description	Entries
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
D009500	Neutralization Tests	The measurement of infection-blocking titer of ANTISERA by testing a series of dilutions for a given virus-antiserum interaction end-point, which is generally the dilution at which tissue cultures inoculated with the serum-virus mixtures demonstrate cytopathology (CPE) or the dilution at which 50% of test animals injected with serum-virus mixtures show infectivity (ID50) or die (LD50).	Neutralization Test,Test, Neutralization,Tests, Neutralization
D003016	Clostridium perfringens	The most common etiologic agent of GAS GANGRENE. It is differentiable into several distinct types based on the distribution of twelve different toxins.	Clostridium welchii
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D000818	Animals	Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA.	Animal,Metazoa,Animalia
D001431	Bacteriological Techniques	Techniques used in studying bacteria.	Bacteriologic Technic,Bacteriologic Technics,Bacteriologic Techniques,Bacteriological Technique,Technic, Bacteriological,Technics, Bacteriological,Technique, Bacteriological,Techniques, Bacteriological,Bacteriologic Technique,Bacteriological Technic,Bacteriological Technics,Technic, Bacteriologic,Technics, Bacteriologic,Technique, Bacteriologic,Techniques, Bacteriologic
D012703	Serotyping	Process of determining and distinguishing species of bacteria or viruses based on antigens they share.	Serotypings
D014118	Toxins, Biological	Specific, characterizable, poisonous chemicals, often PROTEINS, with specific biological properties, including immunogenicity, produced by microbes, higher plants (PLANTS, TOXIC), or ANIMALS.	Biological Toxins