Clostridium perfringens as an indicator of hygienic quality of depurated shellfish
RH Madden, H Buller, DW McDowell - Journal of food protection, 1986 - Elsevier
A comparison of the recoveries of Clostridium perfringens, Escherichia coli and
Streptococcus faecalis from naturally and artificially contaminated mussels and oysters was
made. Only C. perfringens was regularly recovered from naturally contaminated shellfish.
Laboratory studies showed that this was due to C. perfringens spores retaining viability
significantly longer than vegetative cells of the other organisms tested, under marine
conditions. Over 97% of presumptive C. perfringens colonies were confirmed as positive. A …
Streptococcus faecalis from naturally and artificially contaminated mussels and oysters was
made. Only C. perfringens was regularly recovered from naturally contaminated shellfish.
Laboratory studies showed that this was due to C. perfringens spores retaining viability
significantly longer than vegetative cells of the other organisms tested, under marine
conditions. Over 97% of presumptive C. perfringens colonies were confirmed as positive. A …