Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan

Round 1

Reviewer 1 Report

This manuscript describes a limited survey of meat products (beef and lamb) in meat products in west Kazakhstan. The results indicate that the presence of C. perfringens (CP) at relatively high numbers (the apparent lower limit of detection of the isolation method appears to be around 1000 CFU/g).  The results of this survey were consistent with results obtained worldwide over the past 50 years, that Toxin type A CP are commonly associated with raw meat products.  This reflects the fact that they are a common Clostridium species in the large intestine of warm-blooded animals.  In fact CP is often used as an ”indicator organism” for the presence of fecal contamination in the environment.  However, the association of foodborne cases of CP gastroenteritis are associated with Type A CP that have acquired the ability to produce heat resistant spore and produce CPE (CP enterotoxin).  The results of the study indicate that none of the isolates were capable of producing CPE and those not likely to cause CP gastroenteritis.  What the survey results does imply is that the level of hygiene in slaughter and subsequent handling of the meat products is mediocre or poor.  The authors need to do a better job of interrupting and present their results in relation to what is known about C. perfringens gastroenteritidis.

Author Response

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Author Response File: Author Response.DOCX

Reviewer 2 Report

Dear Authors,

all my comments and suggestions are in the text of manuscript

Comments for author File: Comments.pdf

Author Response

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Reviewer 3 Report

The manuscript by Issimov and collogues describes the prevalence of Clostridium perfringens, a  potential foodborne pathogen , in meat products including both beef and lamb meats in specific area of west Kazakhstan. In addition, the toxinotype of the isolated C. perfringens strains was also evaluated in this study. I just have some minor comments (typo):

 

 

Abstract: Please only italicize the name of bacteria or genes. 

 

Line 46: NetB is correct.

 

Line 103: In Clostridium perfringens word, the ‘p” should not be capital.

 

Line 117: Please only italicize the name of bacteria or genes. Correct for other words.

 

Table 1: Please italicize C. perfringens and all toxin genes.

 

Line 135: Please only italicize the name of bacteria or genes. Correct for other words.

 

Line 138: Please italicize Clostridium perfringens.

 

Line 139: Type F (CPE producing strain) is responsible for human food poisoning. 

 

Line 140: Please italicize Clostridium perfringens.

 

Line 142: Please italicize Clostridium perfringens.

 

Line 143: Please italicize Clostridium perfringens.

 

Line 158: Please italicize Clostridium perfringens.

 

Line 164: Please italicize Clostridium perfringens.

 

Line 166: Please italicize Clostridium perfringens.

 

Line 171: Please only italicize the name of bacteria or genes. Correct for other words.

 

References: Please italicize the name of bacteria or genes in all references. Be consistent in reference styles. 

Author Response

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Author Response File: Author Response.DOCX

Round 2

Reviewer 1 Report

While the authors have improved their manuscript by removing some of the unnecessary materials, the manuscript continues to have both technical and editorial errors that must be corrected prior to it being appropriate for publication.  Below I highlight the technical errors and provide examples of the types of editorial errors that must be corrected.  I strongly recommend that the authors review one or more of the recent textbooks on food microbiology that has a chapter on Clostridium perfringens. Editions 4 or 5 of the ASM “Food Microbiology: Fundamentals and Frontiers” have excellent chapters.

General.  At random points throughout the manuscript, the authors italicize parts of sentence which should not be italicized.

General. When first introduced in both the abstract and the body of the text, Clostridium perfringens should be written out in full and italicized.  After that it should be abbreviated as C. perfringens and italicized.

Lines 53-67.  One sentence paragraphs should be avoided.  These sentences should be consolidated into a single paragraph.

Lines 35-36.  Words that are in the title should not be repeated as keywords.

Line 30.  Conclusions should start a new line in the abstract.

Line 39.  Put a coma after bacterium and delete “and”

Lines 115-118 and Table 1.  The authors need to review the designation of the different toxin types associated with C. perfringens and get the current correct abbreviations for the toxins and their genes. The alpha-toxin is a Zn-phospholipase whose gene is abbreviated plc.  The enterotoxin produced by certain strains of C. perfringens Type A is Clostridium perfringens enterotoxin and its gene is cpe.

Line 85.  Replace 1500 g with 1500 X g.

Lines 160-161.  The authors need to learn more about the heat resistance of C. perfringens spores.  The strains that can produce the CP enterotoxin also have spores with elevated thermal resistance.  The authors should cite appropriate references since these are the characteristics that associated with C. perfringens food poisoning potential.

Author Response

"Lines 115-118 and Table 1.  The authors need to review the designation of the different toxin types associated with C. perfringens and get the current correct abbreviations for the toxins and their genes. The alpha-toxin is a Zn-phospholipase whose gene is abbreviated plc."

The abbreviation for the alpha toxin gene most commonly used in the current literature is cpa, although some people use plc. We personally prefer cpa because it is straight forward and goes well with the actual name of the toxin (alpha toxin). We will, however, yield to the decision of the editor in this regard.

 

"The enterotoxin produced by certain strains of C. perfringens Type A is Clostridium perfringens enterotoxin and its gene is cpe"

The reviewer is incorrect. The enterotoxin is NOT produced by C. perfringens type A, but by C. perfringens type F (Rood et al, 2018). Before the new toxinotyping system for C. perfringens was adopted in 2018, it was considered that some strains of type A produced CPE. However, with the new classification, any strain that encodes alpha and enterotoxin is, by definition, a type F.

 

 

Author Response File: Author Response.docx

Reviewer 3 Report

The authors have been addressed the required suggestions. 

Author Response

The reviewer declared that all comments and suggestions raised during revision had been addressed.