Abstract
Survival of eight strains of Clostridium perfringens type A frozen in a meat medium at −23 C and held under aerobic conditions for 1,7, and 14 days was 17, 12, and 6.2%, respectively. Holding under anaerobic conditions for 1, 7, and 14 days gave survival percentages of 51, 26, and 10%, respectively. Survival was not affected by cooling rates of 0.5, 1.5, and 20 C per min. Addition of 10% sucrose to the meat medium did not affect survival. The meat medium with glycerol concentrations of 1.0 and 2.0M gave survival percentages of 13, 63, 144, and 58, respectively, when frozen at −23 C and held for 22 to 24 h.
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