Quantitation of Clostridium perfringens in Foods-Reference-Cited by-同舟云学术

Quantitation of Clostridium perfringens in Foods

Published:1962-05 Issue:3 Volume:10 Page:193-199
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Angelotti Robert¹,Hall Herbert E.¹,Foter Milton J.¹,Lewis Keith H.¹

Affiliation:

1. Milk and Food Research, Division of Environmental Engineering and Food Protection, U. S. Department of Health, Education, and Welfare, Robert A. Taft Sanitary Engineering Center, Cincinnati, Ohio

Abstract

A procedure is described for identifying and enumerating Clostridium perfringens in foods by means of a simplified agar plating method, followed by confirmation of black colonies in tubes of motility-nitrate medium and sporulation broth. The test is routinely completed within 48 hr. Under experimental conditions, the procedure has been used to quantitatively recover various levels of C. perfringens contamination in a variety of foods and has recovered as few as ten C. perfringens per g without interference from food constituents and associated flora. Under practical conditions of field application, the method has been used to investigate five food-poisoning outbreaks, and C. perfringens was implicated as the etiological agent in two of these outbreaks.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.10.3.193-199.1962

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