The Prevalence of Clostridium Difficile and Clostridium Perfringens in Minced and Ground Beef in Iran Publisher



Hassani S¹ ; Mahmoudi R² ; Kaboudari A³ ; Ghajarbeygi P⁴ ; Peymani A² ; Mousavi S⁵ ; Shasavari S⁶
Source: Journal of Chemical Health Risks Published:2022

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. © 2022, Islamic Azad University. All rights reserved.