Abstract of research

Clostridium perfringens in meat and chicken received to University student hostel

Fahim A. Shaltout, Islam M. Osman , Enas. A. Kamel, Amira. K. Abd-Alla.

Abstract

A grand total of 100 random samples of raw and cooked beef and chicken which were collected from the university student hostel (25 for each) and these samples were examined for evaluation of C. Perfringens in beef and chicken before and after cooking and the result revealed that C. Perfringens was isolated from these samples in a percentage of 15% (15 from 100) represented by 24% for raw chicken samples, 12% for cooked chicken samples, 16% for raw beef samples and8% for cooked beef samples .Also, the incidence of lecithenase +ve strains were 60% (9 from 15) represented by 66.66% for raw chicken samples, 66.66% for cooked chicken samples, 50%for raw beef samples and 50% for cooked beef samples. All lecithenase +v e strains of C. Perfringens which isolated from the examined samples were typed as C. Perfringens type A, while type B, C and D failed to be detected in all examined samples. The sources of contamination and public health hazard of this isolated microorganism, the suggestive hygienic measures to improve the quality of meat meals and methods of prevention of contamination of these meals were discussed. Keywords: C. Perfringens, Raw and cooked beef and chicken, Lecithenase +ve, C. Perfringens Type A.