Quantitation of Clostridium perfringens in foods.

Clostridium Perfringens Toxin Types Associated with Meat: Review in Iran

Food poisoning due to Clostridium perfringens (C. perfringens) is a major food health problem, particularly in terms of meat consumption. Due to human’s susceptibility to this pathogen, detection methods and prevention measures should be implemented to reduce its incidence. Several pathogenic strains of C. perfringens have been identified so far. One of the potential concerns about this bacteri...

Genotyping of Clostridium perfringens isolated from broiler meat in northeastern of Iran

Clostridium perfringens is an important cause of bacterial food poisoning worldwide. The disease is caused by C. perfringens enterotoxin (CPE) encoded by cpe gene. The aim of this research was to identify the different types of C. perfringens and the presence of cpe gene in isolated bacteria from broilers’ meat marketed in retail meat shops of Mashha...

Preparation of Standard Clostridium perfringens Antitoxin in the Sheep

Detection of enterotoxigenic Clostridium perfringens type A isolates in American retail foods.

Currently there is only limited understanding of the reservoirs for Clostridium perfringens type A food poisoning. A recent survey (Y.-T. Lin and R. Labbe, Appl. Environ. Microbiol. 69:1642-1646, 2003) of non-outbreak American retail foods did not identify the presence of a single C. perfringens isolate carrying the enterotoxin gene (cpe) necessary for causing food poisoning. The present study ...

Enumeration of food-borne Clostridium perfringens in egg yolk-free tryptose-sulfite-cycloserine agar.

The SFP (Shahidi-Ferguson perfringens), TSC (tryptose-sulfite-cycloserine), EY (egg yolk)-free TSC, and OPSP (oleandomycin-polymyxin-sulfadiazine perfringens) agars have been tested for their suitability to enumerate Clostridium perfringens in naturally contaminated foods. Complete recoveries of C. perfringens were obtained in each of the four media, but only the TSC and EY-free TSC agars were ...