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Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
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Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Published on: October 18, 2019

Incidence of Clostridium perfringens in American foods

D H STRONG, J C CANADA, B B GRIFFITHS

    Applied Microbiology
    |January 1, 1963
    PubMed

    Insights

    Clostridium perfringens was detected in 6.1% of food samples. Raw meat, poultry, and fish showed the highest incidence, indicating a significant risk for foodborne illness.

    Area of Science:

    • Food microbiology
    • Food safety
    • Bacteriology

    Background:

    • Clostridium perfringens is a common cause of foodborne illness.
    • Accurate detection methods are crucial for public health.
    • Previous studies have identified C. perfringens in various food matrices.

    Purpose of the Study:

    • To determine the incidence of Clostridium perfringens in diverse food samples.
    • To evaluate the effectiveness of a specific culture medium for C. perfringens detection.

    Main Methods:

    • Food samples were analyzed using a culture medium modified by Angelotti et al.
    • The study involved the detection and enumeration of C. perfringens in various food types.

    Main Results:

    • Overall incidence of C. perfringens was 6.1% across all food samples.
    • Raw meat, poultry, and fish had the highest contamination rate at 16.4%.
    • Contamination was also found in commercially prepared frozen foods (2.7%), fruits and vegetables (3.8%), spices (5.0%), and home-prepared foods (1.8%).

    Conclusions:

    • Clostridium perfringens is prevalent in various food products, with raw animal products posing the highest risk.
    • The employed culture method is effective for detecting C. perfringens in food.
    • Findings highlight the need for stringent food safety practices, especially for raw meat, poultry, and fish.
    Keywords:
    CLOSTRIDIUM PERFRINGENSFOOD CONTAMINATION

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