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KMID : 0357319760110010057
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Journal of the Korean Society for Microbiology
1976 Volume.11 No. 1 p.57 ~ p.67
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Clostridium Perfringens Associated with Korean Canned Foods
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韓王洙/Han, Wang Soo
趙陽子/權鍾奎/徐仁銖/Cho, Yang Ja/Kwon, Chong Kyu/Suh, Inn Soo
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Abstract
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A total of 100 swelled, springered or flippered canned meat and fish products were studied the degree of contamination with clostridias and serological relationships to Hobbs´13"heat resistant" types, heat resistance of spores and susceptibility of Clostridium perfringens isolates to several antibiotics. Samples. examined in this study were collected from Seoul area from - June to October, 1975 and prepared in Korea.
Clostridias were isolated from 46 (46%) of these samples; 199 strains of Cl. perfringens, 9 strains of Cl. oedematiens A, B, 5 strains of Cl. sordelli, each 3 strains of Cl. chauvoei, Cl, oedematiens C-E, and Cl. difficile, 2 strains of Cl. sporogenes.
The highest percentage of contamination by Cl. perfringens was found in beef .products (26.5%), and the following (5.2%) in mackerel pike and none in baitop shell, whale, manna brand. and top shell.
One of 19 isolates of Clostridium perfringens found -in: meat products was shown to produce heat resistant spores which resist 1000 C for 60 minutes and others were heat labile strains. which is killed at 90´C for 30 minutes.
The distribution of Hobbs´ serotype of 19 isolates were- each 4 strains of type 6, 8, and 11, 1 strain of type 13 and others untypable.
19 Strains of Cl. perfringens were shown a marked susceptibility to cefamezin, lincomycin and minocin and relatively sensitive to vibraimycin, geopen, and chloramphenicol. A marked resistance to kanamycin, colimycin, and gentamycin were shown.
Aerobic enteropathogens from samples were not recovered.
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