EVALUATION OF THE LID POUR TECHNIQUE AS A METHOD FOR THE ISOLATION OFCLOSTRIDIUM-PERFRINGENS FROM FOOD

The lid pour technique is desribed as an easy and cheap alternative to a cultivation of Clostridium (C.) perfringens under strict anaerobic conditions. Compared to the poured plate technique a slightly, but see n from a practical angel, not relevant decrease of the recovery could be noticed by the lid pour technique investigating aqueous suspensions of definded C. perfringens-strains. Investigating 741 samples of minc ed meat C. perfringens could be isolated altogether in 171 cases (23,1 %). Also in this connection a higher rate of cultivation was found us ing the poured plate technique. Comparable results using the two metho ds of cultivation were found in samples with a content of more than 20 0 colony forming units/g minced meat.