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Clostridium welchii food poisoning

Published online by Cambridge University Press:  15 May 2009

Betty C. Hobbs ,
Muriel E. Smith ,
C. L. Oakley ,
G. Harriet Warrack  and
J. C. Cruickshank
Betty C. Hobbs
Affiliation:
The Food Hygiene Laboratory, Central Public Health Laboratory (Medical Research Council), Colindale, The Wellcome Research Laboratories (Biological Division), Beckenham, Kent, and The London School of Hygiene and Tropical Medicine
Muriel E. Smith
Affiliation:
The Food Hygiene Laboratory, Central Public Health Laboratory (Medical Research Council), Colindale, The Wellcome Research Laboratories (Biological Division), Beckenham, Kent, and The London School of Hygiene and Tropical Medicine
C. L. Oakley
Affiliation:
The Food Hygiene Laboratory, Central Public Health Laboratory (Medical Research Council), Colindale, The Wellcome Research Laboratories (Biological Division), Beckenham, Kent, and The London School of Hygiene and Tropical Medicine
G. Harriet Warrack
Affiliation:
The Food Hygiene Laboratory, Central Public Health Laboratory (Medical Research Council), Colindale, The Wellcome Research Laboratories (Biological Division), Beckenham, Kent, and The London School of Hygiene and Tropical Medicine
J. C. Cruickshank
Affiliation:
The Food Hygiene Laboratory, Central Public Health Laboratory (Medical Research Council), Colindale, The Wellcome Research Laboratories (Biological Division), Beckenham, Kent, and The London School of Hygiene and Tropical Medicine
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1. Outbreaks of mild food poisoning have been investigated in which heat-resistant Cl. welchii appeared to be the causative organism. The outbreaks were characterized by colic and diarrhoea without vomiting, commencing 8–20 hr. after ingestion of the contaminated food.

2. The strains of Cl. welchii concerned are only feebly toxigenic, and apart from the heat-resistance of their spores, and some colonial characters, fit well into Cl. welchii Type A. The toxin production and the serology of the strains is uniform within an outbreak.

3. Mild food poisoning similar to that seen in natural epidemics has been produced in volunteers by ingestion of cultures of heat-resistant Cl. welchii isolated from contaminated meat.

4. Infection is almost invariably due to meat which has been boiled, steamed, braised, stewed or insufficiently roasted, allowed to cool slowly, and eaten the next day, either cold or reheated.

5. Outbreaks of this kind should be prevented by cooking meat immediately before consumption; or, if this is impossible, by cooling the cooked meat rapidly and keeping it refrigerated until it is required for use.

Type
Research Article
Information
Journal of Hygiene , Volume 51 , Issue 1 , March 1953 , pp. 75 - 101
Copyright
Copyright © Cambridge University Press 1953

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