title: Occurrence of clostridia in commercially available curry roux.
abstract: The occurrence of clostridia was investigated in a total of 60 commercially available curry roux samples. Clostridia were isolated from 37 (62%) samples, and Clostridium perfringens was isolated from 7 (12%) samples. The isolates of C. perfringens did not produce enterotoxin. The frequency of occurrence was higher by the enrichment broth culture detection method than by the agar plate or pouch method. These findings suggest that enrichment broth culture is necessary for the detection of clostridia.
authors.affiliation: Kanagawa Prefectural Public Health Laboratory: 1-1-1, Nakao, Asahi-ku, Yokohama 241-0815, Japan.
authors.forename: T
authors.initials: T
authors.lastname: Fujisawa
authors.forename: K
authors.initials: K
authors.lastname: Aikawa
authors.forename: T
authors.initials: T
authors.lastname: Takahashi
authors.forename: S
authors.initials: S
authors.lastname: Yamai
authors.forename: S
authors.initials: S
authors.lastname: Ueda
mesh_terms: D001431:Bacteriological Techniques; D003013:Clostridium / Q000302:isolation & purification*; D003016:Clostridium perfringens / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D017365:Spices / Q000382:microbiology*