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Incidence of Clostridium perfringens in Fresh Sausages in Argentina

Ana M S de Guzmán1, Blas Micalizzi1, Carlos E Torres Pagano1

  • 1Cátedra of Bacteriología I and Laboratorio de Alimentos, Universidad Nacional de San Luis, 5700-San Luis, Argentina.

Journal of Food Protection
|April 21, 2019
PubMed

Insights

A simple iron-milk medium effectively isolated Clostridium perfringens from fresh sausages. Three percent of samples contained enough bacteria to pose a food poisoning risk.

Area of Science:

  • Food Microbiology
  • Bacteriology
  • Food Safety

Background:

  • Clostridium perfringens is a significant foodborne pathogen.
  • Fresh sausages can be a vehicle for microbial contamination.
  • Accurate enumeration methods are crucial for assessing food safety risks.

Purpose of the Study:

  • To evaluate a simple iron-milk medium for Clostridium perfringens isolation and enumeration in fresh sausages.
  • To determine the prevalence and levels of Clostridium perfringens in fresh sausage samples.
  • To assess the food poisoning potential based on bacterial counts.

Main Methods:

  • Samples were serially diluted and inoculated into iron-milk medium.
  • Incubation at 45°C for 16-18 hours.
  • Positive cultures confirmed using tryptose-sulfite-neomycin agar and biochemical tests (nitrate reduction, gelatin liquefaction, lipase, lecithinase, starch hydrolysis, hemolysis, reverse CAMP).

Main Results:

  • 110 out of 136 (80.9%) fresh sausage samples were positive for Clostridium perfringens.
  • Bacterial counts ranged from 10 to 10^9 CFU/g.
  • Three percent of samples exceeded levels associated with food poisoning.

Conclusions:

  • The iron-milk medium is a suitable method for isolating and enumerating Clostridium perfringens in fresh sausages.
  • A significant proportion of fresh sausages may harbor Clostridium perfringens at levels capable of causing foodborne illness.
  • Further monitoring and control measures are recommended for fresh sausage production.

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