2017•Indian Journal of Comparative Microbiology Immunology and Infectious DiseasesRequires access

Incidence of Heat Resistance and Heat Sensitive Strains of Clostridium Perfringens Type A in Selected Meat and Water Samples

Syed Akram Hussain, M. M. Willayat, Z.H. Munshiand, Mudasir Ali Rather

Abstract

Heat resistance pattern of 44 Clostridium perfringens type A isolates obtained from raw meat, meat products and carcass washing water were studied. Among these 10 (22.73%) isolates were found resistant to heat and 34 (77.27%) as sensitive. These heat resistant isolates were able to grow in TSC agar (without egg yolk) after exposure at 100°C for 1hr. Highest percentage (100.0%) of heat resistant strains wereisolated from chicken pickle followed by scalding tank water (50.0%). The study confirms the presence of heat resistant strains of C. perfringens type A in foods, which may lead to food poisoning cases in man.

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Key concepts: Clostridium perfringens, Heat resistance, Incidence (geometry), Microbiology, Clostridium, Food science, Biology, Bacteria