Bacteriological studies on CI. Perfringens in Meat

In this work, local freshly slaughtered and imported frozen meats available for consumption in Egypt were examined for the occurrance and frequency of Q!. perfringens as one of food poisoning organisms. The bacteriologicalexamination included the direct and indirect microscopical examination, total viable count, determination of the isola-tion rates and determination of their heat resistance in bothtypes of meat. A total number of 240 meat samples were examined, ofwhich 120 were fresh samples obtained immediately after slaughtering (72 from Egyptian cattle and 48 from Sudaneesecattle) and 120 frozen meat samples obtained from lots of imported Argentinian, Urguanian, Brazilian and Australian meats. The ~croscopical examination of Cl. perfringens using both Gram’s stain and indirect fluorescent antibody technique