The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran

Subject Areas : Journal of Chemical Health Risks

Samaneh Hassani ¹ , Razzagh Mahmoudi ² , Ata Kabudari ³ , Peyman Ghajarbeygi ⁴ , Amir Peymani ⁵ , Shagahyegh Moosavi ⁶ , Saeed Shahsavari ⁷

1 - Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran
2 - Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
4 - Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
5 - Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran
6 - Department of Molecular Medicine, Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran
7 - Department of Epidemiology and Biostatics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Received: 2020-09-11 Accepted : 2020-11-21 Published : 2022-12-01

Keywords: PCR, Qazvin, Clostridium perfringens, Clostridium difficile, meat,

Abstract :

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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