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Clostridium perfringens spores in Polish honey samples Texte intégral
2018
Grenda Tomasz | Grabczak Magdalena | Goldsztejn Magdalena | Kozieł Nina | Kwiatek Krzysztof | Pohorecka Krystyna | Skubida Marta | Bober Andrzej
Clostridium perfringens spores in Polish honey samples Texte intégral
2018
Grenda Tomasz | Grabczak Magdalena | Goldsztejn Magdalena | Kozieł Nina | Kwiatek Krzysztof | Pohorecka Krystyna | Skubida Marta | Bober Andrzej
The aim of this study was examination of honey samples collected from apiaries situated in all Polish provinces for occurrence of Clostridium spp., especially C. perfringens.
Afficher plus [+] Moins [-]Clostridium perfringens spores in Polish honey samples Texte intégral
2018
Grenda, Tomasz | Grabczak, Magdalena | Goldsztejn, Magdalena | Kozieł, Nina | Kwiatek, Krzysztof | Pohorecka, Krystyna | Skubida, Marta | Bober, Andrzej
The aim of this study was examination of honey samples collected from apiaries situated in all Polish provinces for occurrence of Clostridium spp., especially C. perfringens. The study was carried out on 240 honey samples (15 samples/province). Estimation of Clostridium titre, its cultures and C. perfringens isolate characterisation were performed according to the standard PN-R-64791:1994. A multiplex PCR method for detection of genes coding cpa (α toxin), cpb (β), cpb2 (β2), etx (ε), iap (ι), and cpe (enterotoxin) toxins was used. Clostridium spp. was noticed in 56% (136/240) of samples, and its titres ranged between 0.1 g and 0.001 g. Clostridium perfringens occurrence was evidenced in 27.5% (66/240) of samples. All isolates were classified to toxinotype A. Evidence of a high number of positive samples with occurrence of Clostridium spp. indicates a potential risk to consumers’ health. The infective number of Clostridium spp. is unknown; however, the obtained results have shown that a risk assessment on the entire honey harvesting process should be made in order to ensure microbiological safety. Moreover, a detailed study should be undertaken on the antibiotic resistance of C. perfringens isolates from honey samples.
Afficher plus [+] Moins [-]In vivo and in vitro study on the effect of Bacillus subtilis and its byproducts on Clostridium perfringens Type A Texte intégral
2009
I. A. Radwan | Eman R. Hassan
The objectives of this study were to screen the possible effects of B. subtilis and its soluble byproducts against C. perfringens, a causative agent of necrotic enteritis (NE) in chickens. The use of B. subtilis strain was found to be inactive in vitro against C. perfringens but its cell filtrate byproducts produced after growth of B. subtilis at 37°C with medium pH adjusted at 5.0, having inhibitory effect in the form of inhibitory zones; measured inhibition of 12 mm. The produced anticlostridial factor was not affected by heat treatment at 70, 100 or 121°C for 15 minutes. The study recorded the responses of broiler chickens to oral administration of C. perfringens and the possible antagonistic effects of B. subtilis and its cell-free filtrate byproducts in vivo. Results revealed that B. subtilis decreased the severity of intestinal necrotic lesions produced after oral inoculation of C. perfringens and the suggested anticlostridial effect was more clear when the cell- free filtrate produced by growing B. subtilis at 37°C with pH 5.0 was added to feed at a dose of 20 ml/kg of ration.
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