Clostridium perfringens & Sulphite-Reducing Clostridia

Clostridium perfringens is an anaerobic bacteria found widely dispersed in the environment. Some strains of this bacteria produce enterotoxins that may lead to food poisoning.

Capable of producing spores, these spores can survive cooking temperatures and go on to multiple post-cooking if conditions are favourable. C. perfringens-based foodborne illness is usually associated with temperature abuse of foods. 

Due to its wide dispersal in the environment it may be found in a wide variety of foods. Outbreaks are often associated with meats (mainly beef and poultry) and meat-containing products (e.g. gravies, stews and curries), although vegetable dishes have also been implicated.

Although Clostridium perfringens is the typical species of interest, we also offer alternative but similar tests including Sulphite-Reducing Clostridia (SRC) and sulphite-reducing bacterial testing. These will include C. perfringens, but are less specific and may offer a more cost-effective option for ongoing monitoring. 

Testing can be carried out for spores or vegetative cells.