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Clostridium perfringens and foodborne infections.

Abstract：

:Clostridium perfringens type A food poisoning is one of the more common in the industrialised world. This bacterium is also responsible for the rare but severe food borne necrotic enteritis. C. perfringens enterotoxin (CPE) has been shown to be the virulence factor responsible for causing the symptoms of C. perfringens type A food poisoning. CPE is a single polypeptide chain with a molecular weight of 3.5 kDa that binds to receptors on the target epithelial cells. Through a unique four-step membrane action it finally causes a breakdown in normal plasma membrane permeability properties. Genetic studies of cpe have shown that cpe can be either chromosomal or plasmid-borne and that only a small minority of the global C. perfringens population is cpe positive. CPE expression appears to be transcriptionally regulated during sporulation, at least in part, by regulatory factors that are common to all C. perfringens isolates.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Brynestad S,Granum PE

doi

10.1016/s0168-1605(01)00680-8

subject

Has Abstract

pub_date

2002-04-05 00:00:00

pages

195-202

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(01)00680-8

journal_volume

74

pub_type

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