CLOSTRIDIUM PERFRINGENS AGAR

Clostridium perfringens, ranked behind Salmonella species and Staphylococcus aureus, has been the third most common etiological agent of food-borne disease. Clostridium species are spore forming, gram-positive rods occurring naturally in soil. C.perfringens food poisoning results from eating contaminated food. The major virulence factor of C.perfringens is the CPE enterotoxin, which is secreted upon invasion of the host gut, and contributes to food poisoning and other gastrointestinal illnesses. C.perfringens cells may lose viability if the suspected food samples are refrigerated, thereby making it difficult to incriminate the organisms in food poisoning outbreaks. C.perfringens Agar Base is recommended for detecting C.perfringens from raw foods. If desired, Kanamycin can be added to the medium which restircts the growth of other bacteria.

for identifcation and enumeration of Clostridiffm perfringens from food