Laboratory analysis of a suspected food poisoning incident caused by Clostridium perfringens

  Objective  To provide a diagnostic basis for similar food poisoning incident through analysis of the detection of a suspected Clostridium perfringens food poisoning event.

  Methods  Multiplex real-time quantitative PCR and Gene microarray detection were used for rapid screening and identification of pathogenic bacteria. Based on the results of the initial screening,routine bacterial isolation and culture, biochemical identification and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry（MALDI-TOF MS) analysis were performed Molecular typing of the isolated strains was performed by pulsed field gel electrophoresis(PFGE) technique.The PFGE fingerprint profiles of these stains were clustered and analyzed by using BioNumerics 8.0 software.

  Results  C.perfringens was detected in all 4 fecal specimens by Multiplex real-time quantitative PCR and 1 food sample of chicken liver by gene microarray.The bacteria were isolated and identified from 2 chicken liver samples and 4 feces specimens by routine bacterial culture, biochemical identification and mass spectrometry. MALDI-TOF MS. Only 3 of these 4 feces specimens had C. perfringens counts＞1.0×10⁶ CFU/g, However, the strains profiles detected from the six specimens by PFGE clustering analysis. were completely consistent

  Conclusion  C. perfringens from food and diarrhea samples showed 100% consistent in PFGE pattern , indicating that the food poisoning may be caused by chicken liver contaminated by C. perfringens And the awareness of food poisoning caused by anaerobic bacteria should be improved to prevent missing detection in the future.