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The existence of Clostridium perfringens in cattle meat has a public health importance. The current preliminary study was aimed to investigate the prevalence of Clostridium perfringens in cattle meat. Fourty meat samples from fore and hind quarter (20 for each) were randomly collected from abattoirs and butcher's markets at south sinai province. The collected samples were subjected to the bacteriological examination; moreover, the total count of C. perfringens from examined meat samples was 2x103 C.F.U./ g; in addition, the prevalence of C. perfringens was 30% in cattle meat samples. Molecular typing of the major toxin genes of C. perfringens by multiplex PCR revealed that positive gene amplification at 324 bp for C. perfringens type A. Also enterotoxin virulent gene was detected at 485 bp. C. perfringens is considered one of the main spoilage organisms of meat leading to contaminations of great amount of decomposed meat, which ending with economic losses; bad hygienic conditions in slaughterhouses are the main cause for meat contamination with Clostridium species, since the gastrointestinal tract of slaughtered animals is their natural habitat, the abattoir processing represent a great source for meat surface contamination by these pathogens.

suez canal veterinary medical journal. scvmj/suez canal veterinary medical journal

Phenotypic and Genotypic Characterization of Clostridium Perfringens Isolated from Cattle Meat Mahmoud E. El-Sayed, Islam Z. Mohamed, and Islam M. Khalifa Department of Bacteriology, Immunology and Mycology, Faculty of Veterinary Medicine, Suez Canal University. Animal Health Research Institute, Dokki, Giza mezzat05@yahoo.com, islamshereef@yahoo.com, ekhalifa84@gmail.com