View Article |
Prevalence of toxigenic Clostridium perfringens strains isolated from dried spur pepper in Thailand
Tassanaudom, U1, Toorisut, Y2, Tuitemwong, K3, Mahakarnchanakul, W4, Jittaprasartsin, C5, Wangroongsarb, P6.
The microbiologcal quality of dried spur pepper (Capsicum annuum Linn. Var acuminatum
Fingerh.), taken from 6 provinces in Thailand, was investigated. High numbers of total
mesophiles and high yeast and mold counts were found. One hundred samples contained non
proteolytic and proteolytic anaerobic spore-formers at 100% and 83%, respectively, while
Clostridium perfringens was detected at 86% (as <3 log CFU/g). The medium, positive
correlation of non proteolytic anaerobic spore-formers to C. perfringens (r=0.439) may
be proposed as an index for monitoring Clostridium in foods. All 160 isolates had the cpa
gene, but not cpe genes representing C. perfringens type A, but they were unable to produce
enterotoxin. The quality and safety of Thai dried spur pepper did not comply with the National
Standard and ICMSF; moreover the presence of C. perfringens may limit its acceptability for
the EU market. Local and export producers must apply hygienic practices in their processing
to produce ingredients that are safe for human consumption.
Affiliation:
- Kasetsart University, Thailand
- Kasetsart University, Thailand
- Kasetsart University, Thailand
- Kasetsart University, Thailand
- Ministry of Public Health, Thailand
- Ministry of Public Health, Thailand
|
|
Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
|
8 |
Immediacy Index
|
0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
|
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
|
- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
|
|
|