Clostridium Perfringens Toxin Types Associated with Meat: Review in Iran

Abstract

Food poisoning due to Clostridium perfringens (C. perfringens) is a major food health problem, particularly in terms of meat consumption. Due to human’s susceptibility to this pathogen, detection methods and prevention measures should be implemented to reduce its incidence. Several pathogenic strains of C. perfringens have been identified so far. One of the potential concerns about this bacterium is its toxin-producing characteristic that causes food poisoning. It has seven toxin types (A-G) according to the existence of four unique toxin genes. This study aimed to assess the prevalence of food poisoning caused by C. perfringens in meat and meat-derived products in Iran. We collected and categorized all the available data on this issue in Iran. Moreover, we summarized some methods used to detect toxins and genes and finally placed a prevention section for clarifying how to prevent such events. The best method for preventing such an organism’s growth is by keeping foods in their normal state (hot and cold criteria) and chilling prepared foods in shallow containers as soon as possible.

Keywords

• clostridium perfringens
• foodborne diseases
• poisoning
• toxin
• meat