Types of Clostridium perfringens Isolated from Selected Foods

Publisher Website
Google Scholar
Abstract
To determine the proportion of type A Clostridium perfringens occurring among C. perfringens isolates obtained from foods, strains were typed by the mouse serum neutralization method. Of 339 isolates from ground beef, ground pork, ground turkey, live crab, cured sausage, and live clams. 320 (94%) were type A. The remaining 19 isolates produced insufficient exotoxin for typing. The predominance of type A strains from the foods surveyed indicates that definitive typing of strains isolated from these foods, when suspected of causing foodborne disease, is not warranted.

This publication has 0 references indexed in Scilit: