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Occurrence of clostridium perfringens in some meat products in Sharkia and Kalyobia governorates [electronic resource].

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Hasanaen, Fatein S

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Language: English Summary language: Arabic Description: p.109-117Other title:

مدي تواجد الكلوستريديم برفرنجينز فى بعض منتجات اللحوم بمحافظتي الشرقية والقليوبية [Added title page title]

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Journal of Veterinary Medical Researches, 2001 v.3 (2) [electronic resource].

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In: Journal of Veterinary Medical Researches 2001.v.3(2)Summary: This study was conducted on 90 random samples of meat products (30 each of minced meat. beefburger and sausage. The examined samples were collected from dif- ferent supermarkets at Sharkia and Kalyobia Governorates, and then subjected to bacteriological investigation for isolation and identification of Clostridium perfringens. The incidence of Clostridium Perfringens in examined minced meat, beefburger and sausage was 26.67%: 16.67% and 40% respectively. from which 13.33%. 10% and 23.33% were Lecithinase positive strains. The isolated strains were typed into types A. B. D and C in 8.89%, 3.33%; 2.22% and 1.11 %, respectively. All isolated Clostridium perfringens type A strains resist heating at 100iC for 60 minutes. while 87.5% resist .for 120 minutes. meanwhile 62.5% resist for 150 minute and finally 37.5% resist for 180 minutes.

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This study was conducted on 90 random samples of meat products (30 each of minced meat. beefburger and sausage. The examined samples were collected from dif- ferent supermarkets at Sharkia and Kalyobia Governorates, and then subjected to bacteriological investigation for isolation and identification of Clostridium perfringens. The incidence of Clostridium Perfringens in examined minced meat, beefburger and sausage was 26.67%: 16.67% and 40% respectively. from which 13.33%. 10% and 23.33% were Lecithinase positive strains. The isolated strains were typed into types A. B. D and C in 8.89%, 3.33%; 2.22% and 1.11 %, respectively. All isolated Clostridium perfringens type A strains resist heating at 100iC for 60 minutes. while 87.5% resist .for 120 minutes. meanwhile 62.5% resist for 150 minute and finally 37.5% resist for 180 minutes.

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