The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
محورهای موضوعی :
Samaneh Hassani
1
(Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran)
Razzagh Mahmoudi
2
(Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Ata Kabudari
3
(Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran)
Peyman Ghajarbeygi
4
(Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Amir Peymani
5
(Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Shagahyegh Moosavi
6
(Department of Molecular Medicine, Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran)
Saeed Shahsavari
7
(Department of Epidemiology and Biostatics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran)
کلید واژه: PCR, Qazvin, Clostridium perfringens, Clostridium difficile, meat,
چکیده مقاله :
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.
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