Recovery of Clostridium perfringens from Food Samples Using an Oxygen-Reducing Membrane Fraction

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Abstract
Three strains of Clostridium perfringens were inoculated into different food products and their recovery rates on tryptose sulfite cycloserine (TSC) agar, with and without an oxygen-reducing membrane fraction (ORMF), were compared. Organisms were generally recovered in greater numbers using TSC+ORMF and aerobic incubation than with TSC and anaerobic incubation. Organisms inoculated into beef stew were subjected to heat and cold stress for various periods. In all instances, presence of ORMF in TSC and aerobic incubation resulted in greater recovery of viable C. perfringens than did TSC and anaerobic incubation. Of 35 uninoculated raw meat samples evaluated, C. perfringens was recovered from 22 using TSC+ORMF compared to 18 using TSC alone.