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Abstract
The purpose: the study assesses the presence of Clostridium Perfringens in 160 samples of meat products including 120 for ready to eat meat products namely canned meat divided into canned beef, corned beef and luncheon (40 for each). Also, 40 samples for the ready to cooked meat products namely sausage, frankfurter (20 for each).Methods: isolation, identification, enumeration and typing of C. perfringens type A and its alpha toxin by bacteriological examination Results: suggested that clostridium perfringens could be present due to hazard in manipulation of meat during the process, the meat itself as source of contamination, insufficient heat treatment, bad storage or preservation process using of sodium nitrate.
Key words: Clostridium perfringens, alpha toxin, anaerobes, Lecithinase test, canned meat.