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Comparison of media and methods for counting Clostridium perfringens in poultry meat and further-processed products

Published online by Cambridge University Press:  15 May 2009

B. W. Adams  and
G. C. Mead
B. W. Adams
Affiliation:
Agricultural Research Council Food Research Institute, Coiney Lane, Norwich NR4 7UA
G. C. Mead
Affiliation:
Agricultural Research Council Food Research Institute, Coiney Lane, Norwich NR4 7UA
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Summary

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A Most Probable Number (MPN) method involving Differential Reinforced Clostridial Medium followed by streaking on Willis & Hobbs medium was com pared with direct plating of samples on Tryptose-Suiphite-Cycloserine agar with out egg yolk, and two forms of Oleandomycin-Polymyxin-Suiphadiazine-Per fringens agar, one being prepared from a commercial, dehydrated product.

With skin samples taken from chicken carcasses at different stages of processing, the three direct plating media gave similar counts of Cl. perfringens whereas results obtained with the MPN method were consistently lower.

Although counts of Cl. perfringens from various further processed products were usually < 10/g, the three plating media showed similar specificity for this organism.

All media supported good growth of reference strains of Clostridium perfringens but it was founsi that physiologically similar species, including Cl. absonum, Cl. paraperfringens and Cl. perenne also grew uninhibited in these media and produced colonies identical with those of Cl. perfringens, thus indicating the need for confirmatory tests for Cl. perfringens when examining natural samples.

Type
Research Article
Information
Journal of Hygiene , Volume 84 , Issue 1 , February 1980 , pp. 151 - 158
Copyright
Copyright © Cambridge University Press 1980

References

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