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Published on: October 11, 2018
Comparison of Methods for Isolation and Confirmation of Clostridium perfringens from Spices and Herbs
Abstract:
Rapid Perfringens Medium (RPM), Perfringens Enrichment Medium (PEM) and Tryptose Sulfite Cycloserine agar medium (TSC) were compared for determination of Clostridium perfringens in spices and herbs. Of 147 samples, 62 (42%) contained C. perfringens when RPM was used; lower percentages of positive isolations were found with PEM (23%), TSC surface plate (19%) and TSC pour plates (26%). Heat-treatment of sample suspensions yielded additional isolates. C. perfringens was isolated by one or more of the techniques from 43 (80%) of 54 different kinds of spices and herbs and from 86 (59%) of 147 samples. Replacing glucose in RPM with raffinose and polymyxin and neomycin with cycloserine did not improve the efficacy of this medium. A good correlation was found between conventional confirmation tests for C. perfringens and tests for acid phosphatase, lecithinase, reverse CAMP test and an antiserum test.
Insights
Rapid Perfringens Medium (RPM) showed the highest detection rate for Clostridium perfringens in spices and herbs. Heat treatment improved isolation, and conventional tests correlated well with biochemical assays.
Area of Science:
- Microbiology
- Food Safety
- Bacteriology
Background:
- Clostridium perfringens is a significant foodborne pathogen.
- Accurate detection in food matrices like spices and herbs is crucial for public health.
- Existing culture media vary in their efficacy for isolating C. perfringens.
Purpose of the Study:
- To compare the effectiveness of three selective media for Clostridium perfringens detection in spices and herbs.
- To evaluate the impact of heat treatment on C. perfringens isolation rates.
- To assess the correlation between conventional identification methods and biochemical tests.
Main Methods:
- Comparison of Rapid Perfringens Medium (RPM), Perfringens Enrichment Medium (PEM), and Tryptose Sulfite Cycloserine (TSC) agar.
- Analysis of 147 spice and herb samples, including heat-treated suspensions.
- Correlation analysis with acid phosphatase, lecithinase, reverse CAMP, and antiserum tests.
Main Results:
- RPM yielded the highest isolation rate (42%) compared to PEM (23%) and TSC (19% surface, 26% pour).
- Heat treatment increased the number of positive isolations.
- C. perfringens was detected in 59% of samples and 80% of spice/herb types.
- Medium modifications did not enhance RPM's efficacy.
- Strong correlation observed between conventional and biochemical confirmation tests.
Conclusions:
- RPM is a highly effective medium for detecting Clostridium perfringens in spices and herbs.
- Heat treatment is a valuable adjunct for improving isolation efficiency.
- Biochemical tests provide reliable confirmation of C. perfringens isolates.
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