SUMMARY
Clostridium perfringens in pork sausages from the Metropolitan Area, Costa Rica
The presence of C. perfringens was analized in 75 samples of pork sausages (chorizo, salchichon and bologna), obtained from five processing plants located in the Metropolitan Area of Costa Rica. Previously and after the biochemical identification of the strains, the most probable number (MPN) of C. perfringens per gram of food was determined and it varied from less than 3 to more than 2,4 x 10⁵. There were significant statistical differences (p<0.005) that support the need of employing biochemical tests for confirming C. perfringens in a given food. C. perfringens was present in 92% of the chorizos, in 28% of the bolognas and in 12% of the salchichon. Every positive sample was tested looking for at least one enterotoxigenic strain, using the reverse passive agglutination latex test; 8% of the tested strains were enterotoxigenic and corresponded to chorizo and bologna from one processing plant and chorizo from another plant. The results obtained in this study show that pork sausages, and not just not processed meats, are important as risk factors for food intoxication by C. perfringens.

Key words: Clostridium perfringens, sausages, enterotoxin, biochemical identification, MPN/g.



Recibido: 02/12/1998
Aceptado: 27/05/1999

HOME > EDICIONES > Año 1999, Volumen 49 - Número 3 Ir al principio

PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela