The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran

Journal of Chemical Health Risks

دوره 12، شماره 4، اسفند 2022، صفحه 575-580   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2021.1909225.1177

نویسندگان

Samaneh Hassani¹؛ Razzagh Mahmoudi^{* 2}؛ Ata Kabudari³؛ Peyman Ghajarbeygi⁴؛ Amir Peymani²؛ Shagahyegh Moosavi⁵؛ Saeed Shahsavari⁶

¹Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran

²Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

³Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

⁴Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

⁵Department of Molecular Medicine, Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran

⁶Department of Epidemiology and Biostatics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

چکیده

In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food.

کلیدواژه‌ها

Clostridium Difficile؛ Clostridium Perfringens؛ Meat؛ PCR؛ Qazvin

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