Product Code TM 1886

  • Description

    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.

  • Principle

    for identi?cation and enumeration of Clostridium perfringens from food

  • Microorganism

    • Clostridium perfringens
  • Industry

    • Food & Beverages
  • Pack Size

    • 100 gm
    • 500 gm
  • Downloads

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