Incidence of Clostridium perfringens in American Foods
DH Strong, JC Canada, BB Griffiths - Applied Microbiology, 1963 - Am Soc Microbiol
DH Strong, JC Canada, BB Griffiths
Applied Microbiology, 1963•Am Soc MicrobiolFood samples were examined for the presence of Clostridium perfringens. A medium
described by Mossel and later modified by Angelotti et al. was used for the detection and
enumeration of C. perfringens. The incidence of C. perfringens observed in the foods
examined was 6.1%. C. perfringens was recovered from 2.7% of the commercially prepared
frozen foods, 3.8% of fruits and vegetables, 5.0% of spices, 1.8% of home-prepared foods,
and 16.4% of raw meat, poultry, and fish.
described by Mossel and later modified by Angelotti et al. was used for the detection and
enumeration of C. perfringens. The incidence of C. perfringens observed in the foods
examined was 6.1%. C. perfringens was recovered from 2.7% of the commercially prepared
frozen foods, 3.8% of fruits and vegetables, 5.0% of spices, 1.8% of home-prepared foods,
and 16.4% of raw meat, poultry, and fish.
Food samples were examined for the presence of Clostridium perfringens. A medium described by Mossel and later modified by Angelotti et al. was used for the detection and enumeration of C. perfringens. The incidence of C. perfringens observed in the foods examined was 6.1%. C. perfringens was recovered from 2.7% of the commercially prepared frozen foods, 3.8% of fruits and vegetables, 5.0% of spices, 1.8% of home-prepared foods, and 16.4% of raw meat, poultry, and fish.
American Society for Microbiology