Occurrence of clostridia in commercially available curry roux.
نویسندگان
چکیده
The occurrence of clostridia was investigated in a total of 60 commercially available curry roux samples. Clostridia were isolated from 37 (62%) samples, and Clostridium perfringens was isolated from 7 (12%) samples. The isolates of C. perfringens did not produce enterotoxin. The frequency of occurrence was higher by the enrichment broth culture detection method than by the agar plate or pouch method. These findings suggest that enrichment broth culture is necessary for the detection of clostridia.
منابع مشابه
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ورودعنوان ژورنال:
- Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
دوره 42 6 شماره
صفحات -
تاریخ انتشار 2001