Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins

Hossam A. Ali; Hani M. Abo Yousef; Mai M. Amer

doi:10.5455/ajvs.302642218

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Original Article

AJVS. 2018; 59(2): 98-102

doi: 10.5455/ajvs.302642218

Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins

Hossam A. Ali, Hani M. Abo Yousef, Mai M. Amer.

Abstract
The current work was planned to evaluate some locally manufactured canned meat products retailed for sale in Alexandria Province microbiologically beside molecular detection of toxins produced by Clostridium perfringens isolated from the examined samples. To achieve this goal, a total of 100 canned meat samples were randomly collected from different shops and supermarkets. The collected samples were examined bacteriologically at the laboratory of Food Hygiene Department, Faculty of Veterinary Medicine, Alexandria University for determination of aerobic plate count and anaerobic plate count as well as isolation and identification of Cl. perfringens. The obtained results clarified that aerobic plat count was ranged from 3×103 to 15×104 with a mean value of 2.8×106 ± 0.29×104 while the anaerobic plate count was ranged from 3×10 to 11×102 with a mean value of 2.57 ×102 ± 0.16 ×102. Also, it was noticed that 27 and 20% of the examined samples failed to comply with Egyptian Standard Specification of canned meat No. 3491 (2005), for aerobic and anaerobic plate counts, respectively. In addition, the presence of Cl. perfringens was confirmed by neutralization and dermonecrotic tests. Finally, PCR assay was employed for determination of the type of toxins produced by Cl. perfringens.

Key words: Canned, Meat, Products, Cl. perfringens, Toxins, PCR

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Pubmed Style

Ali HA, Yousef HMA, Amer MM. Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. AJVS. 2018; 59(2): 98-102. doi:10.5455/ajvs.302642218

Web Style

Ali HA, Yousef HMA, Amer MM. Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. https://www.alexjvs.com/?mno=302642218 [Access: May 04, 2025]. doi:10.5455/ajvs.302642218

AMA (American Medical Association) Style

Ali HA, Yousef HMA, Amer MM. Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. AJVS. 2018; 59(2): 98-102. doi:10.5455/ajvs.302642218

Vancouver/ICMJE Style

Ali HA, Yousef HMA, Amer MM. Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. AJVS. (2018), [cited May 04, 2025]; 59(2): 98-102. doi:10.5455/ajvs.302642218

Harvard Style

Ali, H. A., Yousef, . H. M. A. & Amer, . M. M. (2018) Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. AJVS, 59 (2), 98-102. doi:10.5455/ajvs.302642218

Turabian Style

Ali, Hossam A., Hani M. Abo Yousef, and Mai M. Amer. 2018. Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. Alexandria Journal of Veterinary Sciences, 59 (2), 98-102. doi:10.5455/ajvs.302642218

Chicago Style

Ali, Hossam A., Hani M. Abo Yousef, and Mai M. Amer. "Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins." Alexandria Journal of Veterinary Sciences 59 (2018), 98-102. doi:10.5455/ajvs.302642218

MLA (The Modern Language Association) Style

APA (American Psychological Association) Style

Ali, H. A., Yousef, . H. M. A. & Amer, . M. M. (2018) Microbiological Assessment of Canned Meat Products with Molecular Detection of Clostridium Perfringens Toxins. Alexandria Journal of Veterinary Sciences, 59 (2), 98-102. doi:10.5455/ajvs.302642218

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