Selective enumeration of spores of Clostridium species in dried foods

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Abstract
The suitability of a variety of media and procedures for the enumeration of sulphite‐reducing clostridia in food was investigated. The most suitable procedure was pasteurization of the 1/10 macerate for at least 1 min at 80°C; followed by culture at 30°C for up to 3 d in a sulphite‐based, differential reinforced clostridium medium, without bicarbonate or lactate but with an increased iron concentration, and sulphite and iron added after sterilization. Black sulphite‐reducing colonies were finally tested for sensitivity to metronidazole and confirmation of their failure to grow on agar slopes under aerobic conditions.