The incidence and significance of clostridia isolated from ready-to-eat meats and rendered products.
Approximately 26% of rendered and 10% of ready-to-eat products contained species of the genus Clostridium. Eleven species of clostridia were isolated from a total of 524 products tested. Some products harboured more than one species.C. sporogenes, one of the most heat resistant organisms, was the most common type isolated.C. sordellii produced a transient illness in guinea pigs while all other species were innocuous.
D000818:Animals; D001431:Bacteriological Techniques; D001681:Biological Assay; D003013:Clostridium / Q000145:classification / Q000302:isolation & purification / Q000472:pathogenicity; D003015:Clostridium Infections; D004041:Dietary Fats; D005516:Food Microbiology; D006168:Guinea Pigs; D008460:Meat; D008722:Methods
D004041:Dietary Fats