Abdelaziz Ed-Dra(1), Fouzia Rhazi Filali(1,*), Abdellah El Allaoui(1) and Anis Sfendla(2)
1 Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Moulay Ismail University Faculty of Science, BP. 11201 Zitoune Meknes, Morocco
In Morocco, the consumption of meat products has experienced a sharp increase in recent years despite the presence of pathogenic bacteria due to hygiene failure. The present study was designed to determine the prevalence of Clostridium perfringens in sausages sold in Meknes city (Morocco) and to study the different factors affecting it contamination with this bacterium. To this end, 156 samples of sausages were taken in various shopping sites during one year from March 2014 to February 2015. The microbiological analysis was carried out using the specific medium for isolation and identification of C. perfringens. ANOVA test was used for Statistical analysis (p< 0.05). The results of this study showed the presence of C. perfringens in 77.56% (121 of 156) samples, with 88.88% (32 of 36) in street vendors, 79.16% (19 of 24) in a weekly market, 70.83% (51 of 72) in butchery and 62.5% (15 of 24) in a supermarket. The average rate was 2.42 Log CFU/g, with a minimum value of 0 CFU/g recorded in several outlets and a maximum value of 6.05 Log CFU/g recorded in butchery. This study reveals that the contamination rate of sausages with C. perfringens is related to the sausages origin, retail sites and seasonal variations related to temperature increase.
Keywords: Clostridium perfringens, Food contamination, Food safety, Morocco, Sausages.
Cite this paper:
Ed-Dra, A., Rhazi Filali, F., El Allaoui, A and Sfendla, A. 2017. Occurrence of Clostridium perfringens in
sausages sold in Meknes city, Morocco. Open Vet. J. 7(4),323-327.