Clostridium Perfringens Associated with Korean Canned Foods

우리나라 가공식품(加工食品)중의 Clostridia perfrigens의 분포(分布)

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; 19 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 $100^{\circ}C$ for 60 minutes and others were heat labile strains which is killed at $90^{\circ}C$ 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.