Clostridium perfringens: characterization, biological activity, the indication in food




Clostridium perfringens, description, biological action, PCR-determination, food products, accelerated method


The main properties of the microorganisms C. perfringens, their stability, ability to preserve in raw material and products of its processing have been characterized. The biological activity of C. perfringens, its ability to cause the food poisoning of people, spoilage of food products have also been described. These clostridia are widely distributed in the environment that leads to contamination of raw material and food products by means of them. In this regard, C. perfringens is regulated in raw materials and food products, it is not allowed in can food with a рН above 3,5 and this microorganizm should be systematically controlled. C. perfringens as the microorganism-contaminant is a criterion of sanitary safety of products. The classic and modern methods of determination of C. perfringens have been described. It has been shown that the basic methods of identification of this microorganism in food products are either prolonged or insufficiently specific. The results of development of indicative accelerated method for determination of C. perfringens in food products using polymerase chain reaction (PCR) have been presented. Species-specificity of the developed method has been confirmed. The developed PCR-method allows to make determination of C. perfingens ten times as quick in comparison with the traditional methods of research, to get a reliable high-qualitive or quantitative result and describe the regulated degree of sanitary safety of products, that is especially important for perishable raw materials and the long-term storage ones. 

Author Biography

Инна Васильевна Пилипенко, Odessa National Academy of Food Technologies, str. Kanatnaya, 112, Odessa, Ukraine, 65039

Candidate of Technical Sciences, Associate Professor

Department of Biotechnology, Canned Products and Drinks


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How to Cite

Пилипенко, И. В. (2015). Clostridium perfringens: characterization, biological activity, the indication in food. Technology Audit and Production Reserves, 2(4(22), 4–8.



Technologies of food, light and chemical industry