Incidence and antibiogram of Clostridium perfringens isolated from herbs and spices widely distributed in the Egyptian market.

Ashraf Abd El-Tawab1, Mohamed Abdallah2, Hend Yusuf2*


The present study was designed for isolation and identification of Clostridium perfringens (C. perfringens) from herbs and spices that are widely distributed in the Egyptian markets; and determination of the drug of choice for its control based on the Antimicrobial Susceptibility Test (AST). A total of 392 samples of herbs and spices were randomly and anonymously selected from the enormous number of samples obtained from the Egyptian markets. An overall occurrence of C. perfringens was 8.42% (33 out of 392). Separately, occurrence was higher in herbs than spices being 10.5 and 6.25%, respectively. C. perfringens isolates were identified and confirmed with macroscopical, microscopical and biochemical analysis. AST results revealed that isolates of C. perfringens from the tested herbs and spices samples were found most susceptible to ampicillin-sulbactam and Penicillin-G with inhibition zones of 19.4 ± 0.98 and 16.6 ± 1.16 mm, respectively. On the other hand, the isolates were found nearly resistant to clindamycin and vancomycin with inhibition zones of 6.28 ± 0.63 and 8.78 ± 0.41 mm, respectively. Meanwhile, the isolates were intermediary susceptible to trimethoprim-sulphamethoxazole combination and chloramphenicol. Data of the present study indicate occurrence of C. perfringens in herbs and spices with a considerable rate and the antimicrobials of choice for its control are penicillins and ceftazidime. higher sanitation procedures in herbs and spices industry before its distribution to the Egyptian markets have been recommended.

Key words

C. perfringens, Incidence, Prevalence, Herbs, Spices, AST

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