Incidence of Clostridium perfringens in American Foods

Abstract

Food samples were examined for the presence of Clostridium perfringens . A medium described by Mossel and later modified by Angelotti et al. was used for the detection and enumeration of C. perfringens . The incidence of C. perfringens observed in the foods examined was 6.1%. C. perfringens was recovered from 2.7% of the commercially prepared frozen foods, 3.8% of fruits and vegetables, 5.0% of spices, 1.8% of home-prepared foods, and 16.4% of raw meat, poultry, and fish.