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Online Journal of Veterinary Research©

Volume 20(3):158-166, 2016.


Enterotoxins from Clostridium perfringens in meat products


Amir Shakerian1* (PhD), Ahmad Jahangiri2 (DVM), Ebrahim Rahimi1 (PhD), Farhad Safarpoor Dehkordi3(DVM)


1Department of Food Hygiene, 2School of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, 3Department of Food Hygiene and Quality Control, College of Veterinary Medicine, University of Tehran, Iran.




Shakerian A, Jahangiri A, Rahimi E, Dehkordi FS., Enterotoxins from Clostridium perfringens in meat products, Onl J Vet Res., 20(3):158-166, 2016. Toxins in C. perfringens isolated from 70 beef, 50 sheep and goat, 40 camel and 35 sausage, salami and hamburger meat samples are described.  Samples were cultured for C. perfringens and analyzed by PCR for alpha (cpa), beta (cpb), epsilon (etx), iota (cpi) and enterotoxin (cpe) genes.  C. perfringens was found in 12% raw meat and 9.5% meat products, more frequent in beef (21%) and hamburger (14%) samples. Of 35 Clostridium perfringens positive strains, cpe enterotoxin was detected in 86% and etx in 26% samples. We found a statistically significant (P < 0.009) association between incidence of cpe and etx, cpa and etx (P < 0.015) and cpe and cpi (P < 0.022) enterotoxins.


Keywords: Clostridium perfringens, enterotoxin genes, meat, meat products.