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Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul, Korea

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Abstract

Beef is the primary source of foodborne poisoning caused by Clostridium perfringens. We investigated the prevalence of C. perfringens in retail beef from four different types of meat markets in Seoul using a standard culture method and real-time PCR assay. From June to September 2015, 82 beef samples were collected from 6 department stores (n=12), 14 butcher shops (n=28), 16 traditional markets (n=32), and 5 supermarkets (n=10). The culture method and real-time PCR assay revealed that 4 (4.88%) and 10 (12.20%) samples were positive for C. perfringens, respectively. The beef purchased from the department store showed the highest prevalence (16.67%), followed by the traditional market (3.12%), butcher shop (3.57%), and supermarket (0%) (p>0.05). All isolates were type A and negative for the enterotoxin gene. In conclusion, the real-time PCR assay used in this study could be useful for rapid detection and screening of C. perfringens in beef.

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Author notes

  1. Jung-Whan Chon

    Present address: Division of Microbiology, National Center for Toxicological Research, US Food and Drug Administration, Jefferson, AR, 72079, USA

Authors and Affiliations

  1. Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, 05029, Korea

    Dana Jeong, Dong-Hyeon Kim, Il-Byeong Kang & Kun-Ho Seo

  2. Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul, 04763, Korea

    Hyunsook Kim & Ae-Son Om

  3. Korea HACCP Accreditation and Services, Seoul, 05248, Korea

    Joo-Yeon Lee

  4. Veterinary Parmaceutical Management, Animal and Plant Quarantine Agency, Gimcheon, Gyeongbuk, 39660, Korea

    Jin-San Moon

  5. Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon, 24341, Korea

    Deog-Hwan Oh

Authors
  1. Dana Jeong
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Correspondence to Kun-Ho Seo.

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Jeong, D., Kim, DH., Kang, IB. et al. Prevalence and toxin type of Clostridium perfringens in beef from four different types of meat markets in Seoul, Korea. Food Sci Biotechnol 26, 545–548 (2017). https://doi.org/10.1007/s10068-017-0075-5

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