Detection of <em>Clostridium perfringens</em> and associated preventive measures to appraise the safe meat curry consumption in the Colombo city

Abstract

Sri Lanka is a fabulous tourist destination thus; ensuring food safety has garnered importance in public health. Spicy meat curries are popular among consumers and the majority of them belong to the low-income category. Hence, the aim of this descriptive cross-sectional study was to detect Clostridium perfringens and associated preventive measures to appraise the safe meat curry consumption in Colombo city. This spore bearer is ubiquitous in nature and found in a variety of food commodities. Furthermore, this fastidious bacterium is frequently found in meat curries and meat-based dishes. Two hundred meat curry samples comprising 100 chicken and 100 beef were purchased from proportionately selected 200 eating houses in Colombo which have been registered in the Colombo Municipal Council. Spread plate and enrichment techniques were used to optimize the isolation. Subsequently, presumptive identification was done and confirmed by biochemical tests. Confirmed colonies were enumerated and expressed as colony forming units (cfu) per gram of food. Thus, C. perfringens was not detected in 61 % of meat curry samples comprising 69 % beef and 53% chicken curries. Safety measures either in preparation and/or storage have been taken by 75- 95% of eating houses, where this cultivable bacterium was not detected. Therefore, as indicated by our findings, safe meat curry consumption in the 21 st century without foodborne pathogens, could not be an over-ambitious goal. Further improvements can be done through the valuable service of Public Health Inspectors (PHIs) about the microbial quality of food.