Hassani, Samaneh and Mahmoudi, Razzagh and Kaboudari, Ata and ghajarbeygi, peyman and Peymani, Amir and Mousavi, Shagayegh and Shasavari, Saeed (2021) The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran. Journal of Chemical Health Risks, 11. ISSN 2251-6727 (In Press)
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Abstract
ABSTRACT: In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QR Microbiology R Medicine > RN Health > RN1006 Health and food safety |
| Divisions: | University Portal > research center > hpsr |
| Depositing User: | pr hpsr research center |
| Date Deposited: | 20 Oct 2021 07:11 |
| Last Modified: | 20 Oct 2021 07:11 |
| URI: | http://eprints.qums.ac.ir/id/eprint/11047 |
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