| Abstract: |
This study was carried out on 9 locally produced meat products. A total of 380meat products were collected from different supermarkets and represented by 7different companies (63 from frankfurter, 50 from beef sausage, 59 from kofta, 63from beef burger, 26 from kobeba, 30 from hot dog, 17 from beef cocktail, 47from luncheon and 25 from bastenna) to determine the incidence of C. perfringensorgamsms. In addition, 81 toxigenic strain isolated from examined meat productswere used in a cooking experiment (20 from frankfurter, 25 from beef sausage, 9from kofta, 13 from beef burger, 9 from beef cocktail and 5 from hot dog). Thesesamples were examined for the occurrence and frequency of C. perfringens as aone of food poisoning organisms as well as to determine the total viable counts,determination of isolation rates and their heat resistance.It was noticed that C. perfringens was isolated from 168 (44.21 %) of theexamined samples. Beef cocktail was the mostly contaminated meat products(70.58 %); followed by sausage (62 %); beefburger (60.32 %) and kofta (50.85%); but the organism was isolated from frankfurter, Kobeba, hot dog and luncheonin an incidence of 36.51 %, 34.62 %, 30 % and 25.53 % respectively. Finally thelowest incidence was observed in bastenna (16 %) .
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