Clostridium perfringens enumeration: Food Microbiological Analysis

Clostirdium Perfingens Enumeration in Foods, Methods, Causes...

What is Clostridium perfringens?

Clostridium perfringens is a gram-positive, rod-shaped bacterium that can grow in the absence of oxygen. This bacterium can be found naturally in soil, water and the intestinal tracts of animals. Clostridium perfringens is a microorganism that can also cause food borne poisoning. The bacterium is known for its ability to produce toxins and these toxins can damage the gastrointestinal tract.

The most common diseases caused byClostridium perfringens are

• Foodborne poisoning (perfringens enterotoxin)
• Gas gangrene (infection of subcutaneous tissues)
• Rapidly developing food poisoning (stomach bloating, cramps and diarrhea)

Risk of Clostridium perfringens in Food

Clostridium perfringens can grow rapidly, especially in food that is undercooked, unrefrigerated or stored at low temperatures. The bacterium is resistant to changes in temperature and tends to grow particularly between an average of 20°C and 45°C. The bacterium is also resistant to high temperatures, often allowing it to survive cooking.

The food products in whichClostridium perfringens is most commonly found are

• Meat products (especially beef, lamb and chicken)
• Ready meals and meat soups
• Baked potatoes and vegetables
• Slow-cooked meals
• Sauces and stews (especially when not kept warm)

Clostridium perfringens Transmission Routes

Clostridium perfringens can be transmitted by improper practices, usually during food preparation. The transmission and growth of this bacterium can be triggered by the following factors:

1. Improper Cooking and Storage Conditions: The bacteria can grow in food products with poor temperature control. Unrefrigerated food, especially slow-cooked meats or deep-frozen foods, can create a favorable environment for the bacteria to grow. In addition, inadequate cooking allows the bacteria to survive.
2. Inadequate Food Hygiene: Inadequate hygiene in food processing areas can also lead to the transmission of Clostridium perfringens. Unhygienic conditions, especially during meat and vegetable processing, can lead to food contamination.
3. Temperature Changes: The bacterium can slow its growth rate at temperatures below 4°C, especially if the cold chain is breached, but its growth accelerates at higher temperatures, especially between 20°C and 45°C.

Nanolab Laboratories Group continues to provide services within the scope of Clostridium perfringens Enumeration. We also provide services for Enterobacter sakazakii Analysis in Food.

Contact us for more information.

You can follow us on LinkedIn for up-to-date news and posts about our services.

Follow our Instagram account to be informed about our latest blog posts.