Incidence and contamination level of Clostridium perfringens in meat and meat products sold in Sakarya province of Turkey

Totally 101 meat and product samples obtained from local markets restaurants were analyzed for incidence contamination level of Clostridium perfringens. The typical colonies grown anaerobically on Tryptose Sulfite Cycloserine Agar supplemented with 4-Methyliumbelliferyl (MUP) confirmed by biochemical tests. Forty-eight the (47.5%) contaminated C. highest pathogen was determined in uncooked meatball (72.2%) followed ground beef (61.3%). perfringens chicken meat, cooked döner, döner emulsified 33.3, 28.6 16.7%, respectively. Thirteen out (12.9%) yielded TSC-MUP Agar, but could not be as Average levels sample groups ranged 8.3 to 1.5×102 cfu/g, lowest meat.