Nachweis und Charakterisierung von Clostridium perfringens mittels real-time-PCR

Autor: D. Elmer-Englhard, U. Pudich, C. Höller, Stefan Hörmansdorfer, U. Messelhäusser, R. Zucker, Ulrich Busch
Rok vydání: 2007
Předmět:
Zdroj: Journal für Verbraucherschutz und Lebensmittelsicherheit. 2:194-197
ISSN: 1661-5867
1661-5751
DOI: 10.1007/s00003-007-0173-z
Popis: Clostridium perfringens is a Gram-positive, anaerobic bacterium. The strains are classified into five types (type A to E), depending on the ability to produce alpha-, beta-, epsiloon and iota-toxin, but food-poisonings are mostly caused by C. perfringens type A isolates. Ingestion of contaminated food is followed by gastrointestinal disease, when enzyme-resistant C. perfringens enterotoxins (CpE) are set free during sporulation. In most cases the bacterium has to grow up to more than 106 cfu/g food to cause a gastrointestinal disease (BVET, 2005; BfR, 2005). Cultural methods, normally used for the detection of C. perfringens, are not able to differentiate isolates into the five different toxin types. This is the reason, why the detection of C. perfringens in food under the present legal regulations can only used as an indication for inadequate production hygiene or a toxin-infection with contaminated food as source. For the detection of the toxin genes to differentiate C. perfringens in five different toxin types, three duplex real-time-PCR assays for the routine diagnostic were developed and validated. The assays can be used for quick detection and easy classification of C. perfringens isolates and as a rapid screening-system in suspected cases of C. perfringens food-poisonings.
Databáze: OpenAIRE
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