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Appl Environ Microbiol. 1963 January; 11(1): 42-44

Incidence of Clostridium perfringens in American Foods¹

Department of Foods and Nutrition, School of Home Economics, University of Wisconsin, Madison, Wisconsin

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.

² Present address: University of the West Indies, Kingston, Jamaica.

¹ Published with the permission of the Director of the Wisconsin Agricultural Experiment Station, Madison.