Food Poisoning Caused by Gram-Positive Sporeforming Bacteria
587
31. Fantasia, L.D., and A.P. Duran. 1969. Incidence of Clostridium botulinum type E in commercially and laboratory dressed
white fish chubs. Food Technol. 23:793–794.
32. Foegeding, P.M., and F.F. Busta. 1980. Clostridium perfringens cells and phospholipase C activity at constant and linearly
rising temperatures. J. Food Sci. 45:918–924.
33. Genigeorgis, C., G. Sakaguchi, and H. Riemann. 1973. Assay methods for Clostridium perfringens type A enterotoxin.
Appl. Microbiol. 26:111–115.
34. Gilbert, R.J. 1979. Bacillus cereus gastroenteritis. In Food-borne infections and intoxications, ed. H. Riemann and F.L.
Bryan, 495–518. New York: Academic Press.
35. Gilligan, P.H., L. Brown, and R.E. Berman. 1983. Differentiation of Clostridium difficile toxin from Clostridium botulinum
toxin by the mouse lethality test. Appl. Environ. Microbiol. 45:347–349.
36. Gim´ enez, J.A., M.A. Gim´ enez, and B.R. DasGupta. 1992. Characterization of the neurotoxin isolated from a Clostridium
baratii strain implicated in infant botulism. Infect. Immun. 60:518–522.
37. Gimenez, D.F., and A.S. Ciccarelli. 1970. Another type of Clostridium botulinum. Zentral. Bakteriol. Orig. A 215:221–224.
38. Girardin, H., C. Albagnac, C. Dargaignaratz, C. Nguyen-The, and F. Carlin. 2002. Antimicrobial activity of foodborne
Paenibacillus and Bacillus spp. against Clostridium botulinum. J. Food Protect. 65:806–813.
39. Goepfert, J.M., and H.U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol.
38:449–452.
40. Goepfert, J.M., W.M. Spira, and H.U. Kim. 1972. Bacillus cereus: Food poisoning organism. A review. J. Milk Food
Technol. 35:213–227.
41. Goldner, S.B., M. Solbert, S. Jones, and L.S. Post. 1986. Enterotoxin synthesis by nonsporulating cultures of Clostridium
botulinum. Appl. Environ. Microbiol. 52:407–412.
42. Granum, P.E., W. Telle, Ø. Olsvik, and A. Stavn. 1984. Enterotoxin formation by Clostridium perfringens during sporulation and vegetative growth. Int. J. Food Microbiol. 1:43–49.
43. Griffiths, M.W. 1990. Toxin production by psychrotrophic Bacillus spp. present in milk. J. Food Protect. 53:790–792.
44. H¨ aggblom, M.M., C. Apetroaie, M.A. Andersson, and M.S. Salkinoja-Salonen. 2002. Quantitative analysis of cereulide,
the emetic toxin of Bacillus cereus, produced under various conditions. Appl. Environ. Microbiol. 68:2479–2483.
45. Hall, J.D., L.M. McCroskey, B.J. Pincomb, and C.L. Hatheway. 1985. Isolation of an organism resembling Clostridium
barati which produces type F botulinal toxin from an infant with botulism. J. Clin. Microbiol. 21:654–655.
46. Hauge, S. 1955. Food poisoning caused by aerobic spore-forming bacilli. J. Appl. Bacteriol. 18:591–595.
47. Hauschild, A.H., and H. Hilsheimer. 1971. Purification and characteristics of the enterotoxin of Clostridium perfringens
type A. Can. J. Microbiol. 17:1425–1433.
48. Hielm, S., J. Bj¨ orkroth, E. Hyyti¨ a, and H. Korkeala. 1998. Prevalence of Clostridium botulinum in Finnish trout farms:
Pulsed-field gel electrophoresis typing reveals extensive genetic diversity among type E isolates. Appl. Environ. Microbiol.
64:4161–4167.
49. Helgasoon, E.O., A. ∅kstad, D.A. Caugant, H.A. Johansen, A. Fouet, M. Mock, I. Hegna,and A.-B. Kolsto. 2000. Bacillus
anthracis, Bacillus cereus, and Bacillus thuringiensis—One species on the basis of genetic evidence. Appl. Environ.
Microbiol. 66:2627–2630.
50. Hobbs, B., M. Smith, C. Oakley, G. Warrack, and J. Cruickshank. 1953. Clostridium welchii food poisoning. J. Hyg.
51:75–101.
51. Huhtanen, C.N., J. Naghski, C.S. Custer, and R.W. Russell. 1976. Growth and toxin production by Clostridium botulinum
in moldy tomato juice. Appl. Environ. Microbiol. 32:711–715.
52. Huss, H.H. 1980. Distribution of Clostridium botulinum. Appl. Environ. Microbiol. 39:764–769.
53. Ikawa, J.Y. 1991. Clostridium botulinum growth and toxigenesis in shelf-stable noodles. J. Food Sci. 56:264–265.
54. Ikawa, J.Y., and C. Genigeorgis. 1987. Probability of growth and toxin production by nonproteolytic Clostridium botulinum
in rockfish fillets stored under modified atmospheres. Int. J. Food Microbiol. 4:167–181.
55. Imai, H., K. Oshita, H. Hashimoto, and D. Fukushima. 1990. Factors inhibiting the growth and toxin formation of
Clostridium botulinum types A and B in “tsuyu” (Japanese noodle soup). J. Food Protect. 53:1025–1032.
56. Johnson, K.M., C.L. Nelson, and F.F. Busta. 1983. Influence of temperature on germination and growth of spores of
emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice. J. Food Sci. 48:286–287.
57. Kang, C.K., M. Woodburn, A. Pagenkopf, and R. Cheney. 1969. Growth, sporulation, and germination of Clostridium
perfringens in media of controlled water activity. Appl. Microbiol. 118:798–805.
587
31. Fantasia, L.D., and A.P. Duran. 1969. Incidence of Clostridium botulinum type E in commercially and laboratory dressed
white fish chubs. Food Technol. 23:793–794.
32. Foegeding, P.M., and F.F. Busta. 1980. Clostridium perfringens cells and phospholipase C activity at constant and linearly
rising temperatures. J. Food Sci. 45:918–924.
33. Genigeorgis, C., G. Sakaguchi, and H. Riemann. 1973. Assay methods for Clostridium perfringens type A enterotoxin.
Appl. Microbiol. 26:111–115.
34. Gilbert, R.J. 1979. Bacillus cereus gastroenteritis. In Food-borne infections and intoxications, ed. H. Riemann and F.L.
Bryan, 495–518. New York: Academic Press.
35. Gilligan, P.H., L. Brown, and R.E. Berman. 1983. Differentiation of Clostridium difficile toxin from Clostridium botulinum
toxin by the mouse lethality test. Appl. Environ. Microbiol. 45:347–349.
36. Gim´ enez, J.A., M.A. Gim´ enez, and B.R. DasGupta. 1992. Characterization of the neurotoxin isolated from a Clostridium
baratii strain implicated in infant botulism. Infect. Immun. 60:518–522.
37. Gimenez, D.F., and A.S. Ciccarelli. 1970. Another type of Clostridium botulinum. Zentral. Bakteriol. Orig. A 215:221–224.
38. Girardin, H., C. Albagnac, C. Dargaignaratz, C. Nguyen-The, and F. Carlin. 2002. Antimicrobial activity of foodborne
Paenibacillus and Bacillus spp. against Clostridium botulinum. J. Food Protect. 65:806–813.
39. Goepfert, J.M., and H.U. Kim. 1975. Behavior of selected foodborne pathogens in raw ground beef. J. Milk Food Technol.
38:449–452.
40. Goepfert, J.M., W.M. Spira, and H.U. Kim. 1972. Bacillus cereus: Food poisoning organism. A review. J. Milk Food
Technol. 35:213–227.
41. Goldner, S.B., M. Solbert, S. Jones, and L.S. Post. 1986. Enterotoxin synthesis by nonsporulating cultures of Clostridium
botulinum. Appl. Environ. Microbiol. 52:407–412.
42. Granum, P.E., W. Telle, Ø. Olsvik, and A. Stavn. 1984. Enterotoxin formation by Clostridium perfringens during sporulation and vegetative growth. Int. J. Food Microbiol. 1:43–49.
43. Griffiths, M.W. 1990. Toxin production by psychrotrophic Bacillus spp. present in milk. J. Food Protect. 53:790–792.
44. H¨ aggblom, M.M., C. Apetroaie, M.A. Andersson, and M.S. Salkinoja-Salonen. 2002. Quantitative analysis of cereulide,
the emetic toxin of Bacillus cereus, produced under various conditions. Appl. Environ. Microbiol. 68:2479–2483.
45. Hall, J.D., L.M. McCroskey, B.J. Pincomb, and C.L. Hatheway. 1985. Isolation of an organism resembling Clostridium
barati which produces type F botulinal toxin from an infant with botulism. J. Clin. Microbiol. 21:654–655.
46. Hauge, S. 1955. Food poisoning caused by aerobic spore-forming bacilli. J. Appl. Bacteriol. 18:591–595.
47. Hauschild, A.H., and H. Hilsheimer. 1971. Purification and characteristics of the enterotoxin of Clostridium perfringens
type A. Can. J. Microbiol. 17:1425–1433.
48. Hielm, S., J. Bj¨ orkroth, E. Hyyti¨ a, and H. Korkeala. 1998. Prevalence of Clostridium botulinum in Finnish trout farms:
Pulsed-field gel electrophoresis typing reveals extensive genetic diversity among type E isolates. Appl. Environ. Microbiol.
64:4161–4167.
49. Helgasoon, E.O., A. ∅kstad, D.A. Caugant, H.A. Johansen, A. Fouet, M. Mock, I. Hegna,and A.-B. Kolsto. 2000. Bacillus
anthracis, Bacillus cereus, and Bacillus thuringiensis—One species on the basis of genetic evidence. Appl. Environ.
Microbiol. 66:2627–2630.
50. Hobbs, B., M. Smith, C. Oakley, G. Warrack, and J. Cruickshank. 1953. Clostridium welchii food poisoning. J. Hyg.
51:75–101.
51. Huhtanen, C.N., J. Naghski, C.S. Custer, and R.W. Russell. 1976. Growth and toxin production by Clostridium botulinum
in moldy tomato juice. Appl. Environ. Microbiol. 32:711–715.
52. Huss, H.H. 1980. Distribution of Clostridium botulinum. Appl. Environ. Microbiol. 39:764–769.
53. Ikawa, J.Y. 1991. Clostridium botulinum growth and toxigenesis in shelf-stable noodles. J. Food Sci. 56:264–265.
54. Ikawa, J.Y., and C. Genigeorgis. 1987. Probability of growth and toxin production by nonproteolytic Clostridium botulinum
in rockfish fillets stored under modified atmospheres. Int. J. Food Microbiol. 4:167–181.
55. Imai, H., K. Oshita, H. Hashimoto, and D. Fukushima. 1990. Factors inhibiting the growth and toxin formation of
Clostridium botulinum types A and B in “tsuyu” (Japanese noodle soup). J. Food Protect. 53:1025–1032.
56. Johnson, K.M., C.L. Nelson, and F.F. Busta. 1983. Influence of temperature on germination and growth of spores of
emetic and diarrheal strains of Bacillus cereus in a broth medium and in rice. J. Food Sci. 48:286–287.
57. Kang, C.K., M. Woodburn, A. Pagenkopf, and R. Cheney. 1969. Growth, sporulation, and germination of Clostridium
perfringens in media of controlled water activity. Appl. Microbiol. 118:798–805.