Abstract:
The general Objective of this study was to isolate and identify C.perfringens in meat curries
available for sale in Colombo City. The specific objectives included determining which type
of curry harboured it predominantly, whether colony counts were significant (-10 5), the
optimum temperature for heat activation of spores, sporulation in laboratory media, heat
resistance of spores and the ability to form enterotoxin. Out of two hundred randomly
selected samples comprising 100 chicken and 100 beef analyzed. Clostridium perfringens
was isolated in 47 chicken and 31 beef samples. Significant Colony Counts (-10 5), were
observed in 12 chicken and 8 beef samples. For heat activation of spores 75 C proved
superior to 65 C. Sporulation was obtained in 33 chicken and 15 beef isolates. Modified
Duncan and Strong medium was the most efficiant of the three sporulation media evaluated.
Heat resistance of spores was observed in 22 chicken and 11 beef isolates. Enterotoxin
formation was detected in 6 chicken and 3 beef isolates. Significant levels of C perfringens
were present in both types of curries (p0.05). Isolates from both types showed attributes
facilitating survival and proliferation in food as well as the ability to cause food poisoning.
It is recommended that isolation and enumeration procedures for this organism be
incorporated to the analysis of food samples from outbreaks
