Procedure

VN

Overview

Clostridium perfringens is a Gram-positive, anaerobic, spore-forming bacterium. As a ubiquitous bacterium, C. perfringens is predominantly found in soil, but also in the intestinal tract of humans and animals. Therefore, the presence of C. perfringens in high numbers can be an indication of inadequate preparation or handling of food. High numbers of C. perfringens in ready-to-eat-food can cause human illness, mainly diarrhoea. A characteristic feature is the heat resistance of the spores; they are able to germinate and multiply in ready-to-eat foods after cooking. Consumption of contaminated food leads to gastrointestinal illness when enzyme-resistant C. perfringens enterotoxins are released during spore formation in the small intestine. This document describes the horizontal method for the enumeration of C. perfringens in food, feed, environmental samples and samples from the primary production stage. This document has been prepared by Technical Committee ISO/TC 34 "Food products" in collaboration with Technical Committee CEN/TC 463 "Microbiology of the food chain", the secretariats of which are held by AFNOR. Working Group NA 057-01-06-02 AK "Sporenbildende Bakterien" ("Spore-forming bacteria") at DIN Standards Committee Food and Agricultural Products (NAL) is responsible for this document at the national level.

Responsible national committee

NA 057-01-06-02 AK - Spore forming bacteria  

Responsible european committee

CEN/TC 463 - Microbiology of the food chain  

Responsible international committee

ISO/TC 34/SC 9/WG 23 - Sulfite reducing clostridia and C. perfringens