Significance of Clostridium perfringens in Processed Foods
- 1 May 1977
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 40 (5) , 330-332
- https://doi.org/10.4315/0362-028x-40.5.330
Abstract
Clostridium perfringens presents a significant public health hazard to consumers of foods which have undergone improper processing or have been improperly handled at some point before consumption. Factors involved in outbreaks of C. perfringens foodborne illness include contamination of food with either spores or vegetative cells of enterotoxigenic strains of C. perfringens, suitable growth temperature. pH, media, oxidation reduction potential, and adequate incubation time. With proper handling of food items, the risk of C. perfringens foodborne illness outbreaks can be eliminated.This publication has 3 references indexed in Scilit:
- Enumeration of Clostridium welchii in the faeces of varying sections of the human populationEpidemiology and Infection, 1966
- Distribution of heat-resistant Clostridium welchii in a rural area of AustraliaEpidemiology and Infection, 1966
- Clostridium welchiifood poisoningEpidemiology and Infection, 1953