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Biomedical subjects

M F Stringer

Publications and source records attributed to M F Stringer.

30 records · Page 2Linked to original sources
PubMed1983

Detection of Clostridium perfringens enterotoxin by tissue culture and double-gel diffusion methods.

Culture filtrates of four enterotoxin-producing strains of Clostridium perfringens type A produced morphological changes in cells of 10 of 12 established mammalian cell lines tested, and particularly Vero (African green-monkey kidney) and MDCK (dog kidney) cells. Double-gel diffusion and Vero-cell tests detected enterotoxin in culture filtrates of, respectively, 29 (28%) and 56 (54%) of 103 strains of C. perfringens tested. The feasibility of cell-culture assays for the routine detection of C. perfringens enterotoxin is indicated.

Animals↗
PubMed1982

The potential of bacteriocin typing in the study of Clostridium perfringens food poisoning.

A range of 49 bacteriocins was used to type 311 strains of Clostridium perfringens isolated from food poisoning outbreaks. Strains of same serotype within an outbreak showed similar patterns of susceptibility to bacteriocins, whereas strains of different serotype isolated from different sources produced many variations in bacteriocin susceptibility patterns. The 311 strains, along with isolates from a wide range of sources were screened for their ability to produce bacteriocins. A much greater proportion of the strains from food poisoning outbreaks was bacteriocinogenic than were isolates from human and animal infections, various foods and the environment.

Bacteriocins↗
PubMed1980

Application of serological typing to the investigation of outbreaks of Clostridium perfringens food poisoning, 1970-1978.

Serological typing was used as an epidemiological tool in the investigation of 524 outbreaks of Clostridium perfringens food poisoning in the United Kingdom and 37 outbreaks in other countries. Five thousand five hundred and fifty-four (77%) of 7245 strains of C. perfringens associated with the 561 outbreaks were typable with the 75 Food Hygiene Laboratory antisera; in 354 (63%) of these outbreaks a specific serotype was established as being responsible for the outbreak. An assessment is made of the ability of two additional sets of antisera, prepared against 34 American and 34 Japanese strains of C. perfringens, to increase the number of strains which can be typed. The extent of cross-reaction between the three sets of antisera was determined and the results are discussed in relation to the source and history of the type strains.

Clostridium Infections↗
PubMed1976

A serotyping system for Clostridium welchii (C. perfringens) type A, and studies on the type-specific antigens.

A serotyping scheme for Clostridium welchii (C. perfringens) type A employing 57 antisera has been used to investigate the epidemiology of 153 food-poisoning outbreaks and 32 cases of gas gangrene and other clinical infections. Respectively 65% and 59% of the isolates were typable, and in 55% of the food-poisoning outbreaks the causative serotypes were established. Isolation and reporting methods that would render the typing scheme of even greater epidemiological value are described. The type-specific antigen was shown to reside in the capsule and to be lost from strains that had become rough. Development of roughness and its prevention are described. A great range of antisera and an internationally acceptable serotyping scheme is expected after integration of this set with those developed independently in America and Japan.

Antigens, Bacterial↗
PubMed1976

Ultrasonic methods for sampling human skin micro-organisms.

Methods of sampling the microflora of human skin by means of a generator of ultrasonic impulses were compared with the standard washing method in which the skin surface is rubbed manually. The ultrasonic method, at a power setting of 50 W or more, gave essentially similar results to those obtained by the standard method but removed fewer corneocytes.

Bacteriological Techniques↗
PubMed1976

An international serotyping system for Clostridium perfringens (welchii) type A in the near future.

The importance of Clostridium perfringens (welchii) type A as an agent of clinical infection in man is well known and, more recently, its role as a cause of human food poisoning has become well recognized. There has been a growing awareness of the need for a system of finer subdivision within the type A group for better understanding of the epidemiology of Cl. perfringens in infections and food poisoning. A set of antisera used for typing and developed in the Food Hygiene Laboratory over a period of some years has proved to be of considerable value in this respect; it is now being integrated with similar sets of antisera prepared independently in the USA and Japan to form a comprehensive and internationally workable serotyping scheme. Negotiations regarding commercial production of the main type antisera are now in progress. It is hoped that serotyping facilities will be available in the near future to workers and institutions concerned with Cl. perfringens type A.

Clostridium Infections↗
PubMed1974

The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning.

A number of outbreaks of food poisoning attributed to Bacillus cereus have been reported recently and all have been associated with cooked rice usually from Chinese restaurants and ;take-away' shops.Tests were made to assess the heat resistance of B. cereus spores in aqueous suspension, the growth of the organism in boiled rice stored at temperatures in the range 4-55 degrees C., and the effect of cooking and storage on the growth of the organism in boiled and fried rice. The spores of B. cereus survived cooking and were capable of germination and outgrowth. The optimum temperature for growth in boiled rice was between 30 degrees and 37 degrees C. and growth also occurred during storage at 15 degrees and 43 degrees C.To prevent further outbreaks it is suggested that rice should be boiled in smaller quantities on several occasions during the day, thereby reducing the storage time before frying. After boiling the rice should either be kept hot (> 63 degrees C.) or cooled quickly and transferred to a refrigerator within 2 hr. of cooking. Boiled or fried rice must not be stored under warm conditions especially in the range 15-50 degrees C.

Bacillus cereus↗