Abstract
SummaryThe role of Clostridium welchii in food poisoning is well documented. A procedure for detecting these organisms is described and this consisted of (a) making inoculations or sample dilution into cooked meat medium, (b) subculturing to sulphite agar, (c) transferring black colonies to Nagler medium, and (d) Gram‐staining growth from positive reactions. All media contained polymyxin and were incubated at 44°C. Experiments showed that the method would detect a mean of approximately 0–8 Cl. welchii organisms on one of three occasions and approximately eight organisms on at least two of three occasions. This was more sensitive, although slower than with similar experiments using litmus milk.
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