TITLE:
Some Characters of Cl. perfringens Isolated from Fresh and Marketed Processed Meat
AUTHORS:
Khalid A. Alkheraije
KEYWORDS:
Cl. perfringens; Fresh Meat; Marketed Processed Meat
JOURNAL NAME:
Open Journal of Veterinary Medicine,
Vol.3 No.2,
June
10,
2013
ABSTRACT:
This study was carried out a fresh meat
immediately after slaughter and a marketed processed cattlemeat (sausage and
minced meat). A total of 530 meat samples were examined for the presence of Cl. perfringens, 423 were
from fresh meat obtained immediately after slaughtering (108 cattle meat, 101
sheep meat, 100 camel meat and 114 buffaloe meat) and 107 processed meat (57
from sausage and 50 from minced meat). Cl. perfringens was isolated from 204 (48.2%) of fresh meat
samples, 61 (56.5%) from cattle, 53 (52.5%) from sheep meat, 45 (45%) from
camel meat and 45 (39.5%) from buffaloe meat. The isolation rate of Cl. perfringens was higher in
processed meat, it was isolated from 68 (63.6%) of which 45 (78.9%) from
sausage and 23 (46%) in minced meat. The processed meat was found to harbour higher
viable count ranging between 4 × 102 - 7 × 106 Cl. perfringens cells/gm meat than that Fresh meat in which the number ranged from 102:5 × 106 cells/gm meat. Typing of isolated strains revealed that the majority of it was
of Cl. perfringens type A, 2 of type B, 3 of type C and one type D. Sixty strains of Cl. perfringens type A were
randomized and tested for heat resistance at 100℃ and the results were recorded.
Production of enterotoxin by 10 strains of Cl. perfringens was performed by ligated ileal loop test in
rabbits. It was done by injection of whole culture in skimmed milk, cell
extracts and concentrated culture filtrates of the organism in the ileal
ligated loop of rabbits and the results were recorded.