Comparison of rapid methods for isolation and enumeration of Clostridium perfringens in meat

Comparison of rapid methods for isolation and enumeration of Clostridium perfringens in meat

Three strains of Clostridium pefringens, ATCC 12924, ATCC 12917, and ATCC 14809, were inoculated separately into thioglycollate broth and ground beef samples and enumerated by Fung's Double Tube (FDT), Oxyrase Enzyme (OE), Gas Pak Anaerobic System (GPAS), and Anaerobic Petri (APD) methods. Reco...

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Veröffentlicht in:Journal of food science 1991-03, Vol.56 (2), p.367-370
Hauptverfasser: Ali, M.S. (Kansas State Univ., Manhattan, KS), Fung, D.Y.G, Kastner, C.L
Format: Artikel
Sprache:eng
Schlagworte:
BACTERIA
Biological and medical sciences
CARNE DE RES
Clostridium
CLOSTRIDIUM PERFRINGENS
CONTEO DE CELULAS
Food contamination & poisoning
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Meat
NUMERATION CELLULAIRE
TECHNIQUE ANALYTIQUE
TECHNIQUE DE CULTURE
TECHNIQUE DE L'ISOLEMENT
TECNICAS ANALITICAS
TECNICAS DE AISLAMIENTO
TECNICAS DE CULTIVO
VIANDE BOVINE
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Zusammenfassung:Three strains of Clostridium pefringens, ATCC 12924, ATCC 12917, and ATCC 14809, were inoculated separately into thioglycollate broth and ground beef samples and enumerated by Fung's Double Tube (FDT), Oxyrase Enzyme (OE), Gas Pak Anaerobic System (GPAS), and Anaerobic Petri (APD) methods. Recovery of the three strains by FDT was significantly higher (P 0.05) than that by the other three methods from both thioglycollate broth and ground beef, with OE second highest. FDT gave better recovery (84%) in less time (8-10 hr) at 42 degrees C compared with the OE method (61%). FDT was also least costly
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb05282.x