[Demonstration and type determination of Clostridium perfringens isolated from meat semipreserves]

Investigated were a total of 92 samples of pasteurized cans of different batches. Six strains of Clostridium perfringens were isolated from a sample of pasteurized ham. To demonstrate a toxin and present its type differentiation a strain was investigated with the use of dermonecrotic test after Williams along with the cross toxin neutralization after the internationally accepted method, and the neutralization of the lecithinase activity after Williams. The use of native toxins at the type differentiation of slightly toxigenic strains of Clostridium perfringens isolated from food products proved inappropriate. The production of dry toxin and the application of cross toxinneutralization proved to be most suitable in the typing of such strains. The type differentiation carried out as described above showed that the studied strain belonged to type A.