Year: 2018 | Month: June | Volume 8 | Issue 3

Isolation and Molecular Characterization of C. perfringens from Meat Samples


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Abstract:

The objective of the study was to observe the presence of C. perfringens in various meat samples and characterization of the isolates with molecular typing. The samples were collected from different retail outlets in Jabalpur city and processed aseptically. The samples were enriched in alternative thioglycollate medium followed by selective isolation in tryptose sulfite cycloserine agar. Out of 200 samples screened (50 each of raw buffen, chevon, chicken and fish meat), C. perfringens were isolated from 46 samples (23%). The highest presence of C. perfringens was found in buffen (28%), followed by fish (24%) and chevon and chicken (20% each). Lecithinase activity was shown by all the isolates of buffen, chevon and chicken, while, 11 (91.66%) isolates from fish were positive for lecithinase activity. Likewise, 36 (78.28%) isolates of C. perfringens displayed stormy fermentation in IMM within 14 – 18 hrs. The molecular study showed that all the isolates 46(100%) were found to harbor the 16S rRNA and lecithinase (cpa) gene, while none of the isolates displayed enterotoxin (cpe) gene. The presence of C. perfringens in raw meat indicated that the meat wasn’t processed hygienically and poor sanitary conditions in retail outlets. Therefore, consumption of such meat may produce infectious disease and is a public health threat as many food poisoning strains of C.perfringens are heat resistant.



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