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Updated: Jan 28, 2026

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
Published on: October 18, 2019
Types of Clostridium perfringens Isolated from Selected Foods 1, 2
1Letterman Army Institute of Research, Department of Nutrition, Food Hygiene Division, Presidio of San Francisco, California 94129.
Abstract:
To determine the proportion of type A Clostridium perfringens occurring among C. perfringens isolates obtained from foods, strains were typed by the mouse serum neutralization method. Of 339 isolates from ground beef, ground pork, ground turkey, live crab, cured sausage, and live clams. 320 (94%) were type A. The remaining 19 isolates produced insufficient exotoxin for typing. The predominance of type A strains from the foods surveyed indicates that definitive typing of strains isolated from these foods, when suspected of causing foodborne disease, is not warranted.
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