Prevalence of Clostridium perfringens in meats and sausages marketed in Tegucigalpa, Honduras

Authors

  • Miriam Esther Arias Ortez Profesor universitarios beneficiarios de una beca sustantiva de la DICYP. Sección de Bacteriología, Departamento de Microbiología, Facultad de Ciencias, UNAH
  • Silvia Pineda Alvarado Profesor universitarios beneficiarios de una beca sustantiva de la DICYP. Sección de Bacteriología, Departamento de Microbiología, Facultad de Ciencias, UNAH
  • Bianca Rosa Lavaire Carranza Profesor universitarios beneficiarios de una beca sustantiva de la DICYP. Sección de Bacteriología, Departamento de Microbiología, Facultad de Ciencias, UNAH
  • Edgardo Tzoc Ramírez Profesor universitarios beneficiarios de una beca sustantiva de la DICYP. Sección de Bacteriología, Departamento de Microbiología, Facultad de Ciencias, UNAH

DOI:

https://doi.org/10.5377/rct.v0i15.2169

Keywords:

clostridium perfringens, meat products, ground beef, sanitary quality

Abstract

A descriptive-cualitative study was carried out in order to evaluate the microbiological quality of meat and processed meat products, specially ground beef, ground pork, sausages, ham, and traditional uncooked meat products (chorizo). One hundred and six samples were collected from markets and supermarkets located in Tegucigalpa, from november 2012 to april 2013. All samples were analyzed by standard plate count method for enumeration of Clostridium perfringens colony forming unit / gram (cfu/g). A subset of samples were also tested for enterotoxin production using PET-RPLA comercial kit, responsable of food poisoning. Results showed a significant prevalence (36.8 %), specially in samples from city markets (52.7 %). Fresh ground beef and traditional uncooked meat products showed levels of contamination as high as 1 X 105 cfu/g and 8.9 X 103 cfu/g respectively. According to our results, these products present a risk for consumers since they highly exceed reference guidelines for C. perfringens in meat products (102/g).

Revista Ciencia y Tecnología, N° 15, December 2014: 59-70  

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Published

2015-11-07

How to Cite

Arias Ortez, M. E., Pineda Alvarado, S., Lavaire Carranza, B. R. and Tzoc Ramírez, E. (2015) “Prevalence of Clostridium perfringens in meats and sausages marketed in Tegucigalpa, Honduras”, Jornual of Science and Technology, (15), pp. 59–70. doi: 10.5377/rct.v0i15.2169.

Issue

Number 15, December 2014

Section

Diversity Theme

License

© Revista Ciencia y Tecnología

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