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Clostridium perfringens in Meat and Meat Products

机译：肉和肉制品中的产气荚膜梭菌

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A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.
机译：总共检查了262个肉类和肉类样品的标本，以检测产气荚膜梭菌的存在。其中有161种是未经加工的生牛肉，小牛肉，羊肉，猪肉或鸡肉。 101个为加工肉类和肉类菜肴。从113个样品（43.1％）中分离出产气荚膜梭菌。在小牛肉切块中发现最高的污染百分比（82％），在切片的三明治肉和涂抹酱中发现的最低百分比（4.7％）。结果表明，在113株分离物中只有2株产生耐热孢子，这表明污染的发生率非常低（0.8％）。这些发现表明，辛辛那提地区爆发产气荚膜梭菌的食源性疾病主要是由于烹饪后食物被有机体的营养细胞或孢子污染。对各种保温温度对产气荚膜梭菌生长的影响的研究表明，在5至15℃的范围内，不会发生繁殖，但在5天保温期结束时仍会存在活细胞。在约45°C的温度下发生了极快的生长，并且在49至52°C之间完全抑制了生长。

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