Typing of Clostridium perfringens isolated from some meat products by using PCR.

1Ashraf A. Abd Al- Tawab, 1Fatma I. El-Hofy, 2 Dalia F. Khater and 2 Mohamed A. M. Kotb

Abstract

One hundred and twenty random samples of meat products from different supermarkets in El-Gharbia governorate including minced meat, beef burger, sausage, luncheon (30 samples of each) were collected. C. perfringenswas detected in meat products with an incidence 15%. The incidence of C.perfringens in minced meat, sausage, beefburger and luncheon was 16.67%, 23.33%, 16.67% and 3.33%, respectively. Typing of C.perfringens isolates revealed that the incidences of toxigenic and non-toxigenic strains were 83.33% and 16.67%, respectively. Typing of toxigenic strains of C.perfringens revealed that all isolates were type (A). Polymerase chain reaction (PCR) was applied for detection of toxin genes and enterotoxin of C.perfringens. All tested isolates were positive for alpha toxin gene with amplified PCR product of 402 bp and were cpe negative. Public health importance of C.perfringens isolates was discussed.

Key words

Clostridium perfringens, PCR, Meat products.