Background: Clostridium perfringens is the most widespread of all Clostridium species and is found as part of the microbiota of animals and humans and in soil. It can produce spores, which are structures that will resist harsh conditions (even high temperatures), and potent enterotoxins which can cause different pathologies.
C. perfringens food-borne intoxication can cause disease in humans and usually follows ingestion of enterotoxin-producing strains in contaminated food. Contaminated food sources are usually cooked meat, vegetables, fish (especially smoked) or poultry dishes which have been stored at ambient temperatures for a long time after cooking. This favors rapid spore germination and the multiplication of the pathogen, and the production of enterotoxins. Dry foods like gravy sauce and soups, powdered protein, meal replacements, or spices can also be the source of Clostridium intoxication.
The method estimates the number of viable C. perfringens per g or mL of food or from swabs from surfaces.
Method: Health Canada (MFHPB-23)
Turn Around time: 2 Business Days
Reported Results: number of C.Perfringens per g or mL of food or from swab
SPECIMEN REQUIREMENTS
Container/Kit: Submit 250 grams of food in a sterile plastic sample bag with round wire closure.
Collection information: See Section Sampling under Food Sampling.
Requisition: Complete all fields of the form. See section Forms under Microbiology Sample Sheet.
Sterile bag: See section Form under Requisition for Containers and Supplies.
Preparation prior to transport: Keep refrigerated or frozen.
Shipping Instructions:
- Ship all foods in containers with hard walls and lids secured in the closed position.
- Shipping containers must be labelled with the submitting organization, unique identifier and contents e.g. FOOD SAMPLES on the outside of the container.
- Shipping containers used for food samples should be dedicated to food samples and not be used for other types of environmental samples.
- Ship dry foods and other shelf stable foods at ambient temperature in a closed container.
- Ship frozen foods in an insulated container with sufficient dry packs to maintain the frozen state.
- Ship perishable foods in an insulated container with sufficient cold packs to maintain a temperature as close to 4°C as possible. If ice is used, contain the ice in a manner that does not allow water contact with the samples.
- Submit all food samples to the laboratory as soon as possible.
TEST INFORMATION
The Clostridium perfringens count is determined by
culture method using the pour plate method with agar that is selective
for Clostridium perfringens, followed by biochemical identification
techniques.
The unsatisfactory level for Clostridium perfringens in food
is ≥ 104 CFU/gram (potentially hazardous).