METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods - AACC Method 42-17.02. Clostridium perfringens Enumeration

AACC International Approved Methods

Microorganisms

AACCI Method 42-17.02
Clostridium perfringens Enumeration

VIEW METHOD

Objective
This method details the procedure for identification and enumeration of Clostridium perfringens. C. perfringens is a spore-forming, anaerobic bacillus that is commonly found in meat, meat products, spices, and most raw foods. It can cause food poisoning when foods are cooked and held without cooling or heating the food adequately, allowing germination of spores and rapid growth to high numbers. An enterotoxin produced by C. perfringens can cause abdominal cramping and diarrhea within 8-15 hr after ingestion of contaminated food.