Title : ( Isolation and molecular typing of Clostridium perfringens isolated from minced meat )
Authors: asma afshari , Abdollah Jamshidi , Jamshid Razmyar , Mehrnaz Rad ,
Full TextAbstract
The aim of this study was to determine the presence of toxin genes in Clostridium perfringens isolated from 200 minced meat samples using molecular typing. For this purpose, after isolation of Clostridium perfringens using conventional culture method and confirmation by specific 16S rDNA gene PCR, alpha (cpa), beta (cpb), beta 2 (cpb2), epsilon (etx), iota (iA) and enterotoxin (cpe) genes were investigated by multiplex PCR. Out of 200 minced meat samples, 25 (12.5%) were determined as contaminated with C. perfringens and m-PCR results demonstrated that, out of these 25 isolates, 18 (72 %) possessed only the cpa gene (type A), while 4 (16 %) carried the cpa and cpb2 toxin genes (type A-cpb2+). Furthermore, the results showed 1 isolate (4 %) as type B, 1 isolate (4 %) as type D and 1 isolate (4 %) as type E.Our results indicate that C. perfringens type A is the most common type in minced meat.
Keywords
, Clostridium perfringens, Multiplex PCR, minced meat.
@article{paperid:1048394,
author = {Afshari, Asma and Jamshidi, Abdollah and Razmyar, Jamshid and Rad, Mehrnaz},
title = {Isolation and molecular typing of Clostridium perfringens isolated from minced meat},
journal = {Iranian Journal of Veterinary Science and Technology},
year = {2015},
volume = {7},
number = {1},
month = {June},
issn = {2008-465X},
pages = {33--38},
numpages = {5},
keywords = {Clostridium perfringens; Multiplex PCR; minced meat.},
}
%0 Journal Article
%T Isolation and molecular typing of Clostridium perfringens isolated from minced meat
%A Afshari, Asma
%A Jamshidi, Abdollah
%A Razmyar, Jamshid
%A Rad, Mehrnaz
%J Iranian Journal of Veterinary Science and Technology
%@ 2008-465X
%D 2015
