A STUDY OF CHARACTERISTICS AND METHODS OF DETECTION OF FOOD POISONING MICROORGANISMS WITH PARTICULAR EMPHASIS ON CLOSTRIDIUM PERFRINGENS

Abstract

The report is concerned with the development of a rapid biochemical test for the detection of Clostridium perfringens in foods. After investigating the character istics and heat resistance of a food poisoning strain of C perfringens it was inoculated into many small pieces of raw beef. These were stored at various sub-zero and above-zero temperatures. After suitable time intervals, which extended well beyond a five month period, the survival of this organism at the various temperatures was determined. A total of four weeks time was devoted to laboratory practice with the procedures used in the Food Hygiene Laboratory in London. These procedures, which appear in part 3 of the report, are in constant use in that laboratory for detection of the various food poisoning microorganisms. A score of research centers was visited, mostly in England, for specific information available at these institutions. A synopsis of each of these visits is presented in part 4 of the report. (Author)

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1943
Accession Number
AD0604188

Entities

People

  • John E. Despaul

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Anti-Bacterial Agents
  • Cells
  • Chemical Synthesis
  • Chemistry
  • Fungi
  • Health Services
  • Indicator Dyes
  • Meals
  • Medical Personnel
  • Organic Chemistry

Readers

  • Environmental Remediation and Restoration.
  • Industrial Economics
  • Technical Research and Report Writing.