Clostridium perfringens in Meat and Meat Products: A minireview on the Incidence, Public Health Significance, and the Effects of Essential Oils | ||
| Zagazig Veterinary Journal | ||
| Article 1, Volume 48, Issue 4, December 2020, Pages 340-353 PDF (438.48 K) | ||
| Document Type: Review Article | ||
| DOI: 10.21608/zvjz.2020.35870.1114 | ||
| Authors | ||
| Rasha M El Bayomi* 1; Yasmen El Mesalamy1; Abdelsalam E Hafez1; Heba A Ahmed2 | ||
| 1Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt | ||
| 2Zoonoses Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt | ||
| Abstract | ||
| Anaerobic spore formers, particularly Clostridium perfringens, are an important cause of food poisoning outbreaks worldwide, which is mainly related to the consumption of contaminated meat and its products. C. perfringens is a commensal inhabitant in the intestinal tract of animals and humans. C. perfringens is a ubiquitous Gram positive, anaerobic spore former which produces many toxins and is related to various diseases in humans such as food poisoning, necrotic enteritis, diarrhea, enterotoxemia and gangrene. The occurrence of multidrug resistant C. perfringens in meat and its products raises public health concerns. The ability of C. perfringens to grow as a biofilm favors its survival in the environment. Therefore, the bacteriological quality and safety of commercially processed meat products is important for the consumers and public health worldwide. The prevention of growth of C. perfringens is best achieved by following the food service practices by addition of some natural essential oils such as Thyme (Thymus vulgaris) and Marjoram (Origanum majorana) essential oil. | ||
| Keywords | ||
| C. perfringens; Essential oils; Food poisoning; Meat products | ||
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