TABLE 2.
Clostridium perfringens isolated from samples from three outbreaks
| Outbreak | Sample type | Sample source | Sampling day(s) from the onset | No. of samples examined | No. of C. perfringens-positive samples | No. of patients with serotype TW27-or TW21-positive samplesa,b | CFU/g of serotype TW27 or TW21 in samplesa |
|---|---|---|---|---|---|---|---|
| 1 | Fecal specimen | Patients | Day 3 | 29 | 14 | 11 (42/52) | 5.0 × 103–2.8 ×106 |
| Healthy persons who had eaten incriminated food | Day 3 | 4 | 3 | 1 (3/12) | 3.0 ×103 | ||
| Food handlers | Day 3 | 3 | 0 | 0 | |||
| 2 | Fecal specimen | Patients | Days 0–2 | 4 | 4 | 4 (44/44) | 8.3 × 103–2.6 × 106 |
| Food handlers | Days 1 and 2 | 12 | 7 | 1 (6/13) | 5.0 ×103 | ||
| Food | Food at the patient's home | 12 | 7 | 5 (44/64) | 1.1 × 107,c <3.0 × 102d | ||
| 4 | Fecal specimen | Patients in Tokyo | Days 3–5 | 11 | 11 | 10 (79/107) | 6.3 × 103 –2.1 × 105 |
a
TW27 in outbreaks 1 and 2 and TW21 in outbreak 4.
b
Numbers in parentheses are the no. of TW27-positive isolates/no. of isolates examined.
c
Stewed lamb.
d
Foods included smoked salmon salad, marinated seafood, yellow fin tuna fish in olive oil, and rillettes.