Open AccessCOMPARISON OF RECOVERY METHODS FOR CLOSTRIDIUM PERFRINGENS FROM SELECTED FOODS 1, 2
Author(s) -
FRUIN JOHN T.,
FOSTER JAMES F.,
GUTHERTZ LINDA S.
Publication year - 1977
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1977.tb00936.x
Subject(s) - clostridium perfringens , agar , food science , isolation (microbiology) , chemistry , inoculation , microbiology and biotechnology , biology , bacteria , genetics , immunology
. Ground beef, extruded soy protein (ESP), and ESP extended ground beef were analyzed for Clostridium perfringens by several isolation techniques. C. perfringens was isolated by one or more of nine procedures from 68% of all units analyzed. One or more of the four isolation temperatures when samples were blended and one or more of the four temperatures when samples were not blended detected C. perfringens in 60 and 59% of the units, respectively. Incubation of fluid thioglycollate media (FTM) at 37 and 46°C resulted in a significantly higher isolation rate than all other methods, with blended samples incubated at 46°C being the most practical. Heat shocking samples at 75 and 95°C yielded only two isolates not isolated at 37 or 46°C. Direct inoculation of sulfite polymyxin sulfadiazine agar pour plates showed only 40% of all units analyzed contained C. perfringens. C. perfringens was isolated from 85, 23, and 94% of the ground beef, ESP, and ESP extended ground beef units, respectively.