INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN SOME MEAT PRODUCTS WITH ENTEROTOXIC GENES DETECTION

Abstract

The aim of the present study was to determine the presence of Clostridium perfringens, including toxic genes in some meat products. A total of 80 samples of minced meat, beef burger, sausage and canned beef luncheon (20 of each) were collected from different supermarkets in Kafrelsheikh city. C.perfringes was isolated with incidence of 15, 15, 20 and 30%, respectively. Mean values of C.perfringes were 6.33x102, 1.25x103, 2.09x103 and 4.98x103 cfu/g, respectively. The tested meat product samples confirmed the presence of positive C.perfringes for toxic genes as cpa, cpb, etx, iap and cpe. The obtained results revealed that 16 positive C.perfringens isolates were classified into 5(31.25%) isolates were C.perfringens type A; 3(18.75%) C.perfringens type B; 2 (12.5%) C.perfringens type D; 1 (6.25%) C.perfringens type E, 5 (31.25%) were non-toxigenic C.perfringens and C.perfringens type C not detected in any of meat product samples. The result revealed that type A was the most predominant type. The percentage of toxigenic and non-toxigenic strains was 68.75% and 31.25%. The public health importance of the isolated organism was discussed.