摘要：As a fundamental study for the prevention of food poisoning by Clostridium perfringens, attempts were made to find out the distribution of Cl. perfringens in commercial meat products by three enrichment cultures. The results obtained are as follows: Cl. perfringens was found in 12.5 % of hams and in 65.8% of sausages. When anaerobic condition were employed throughout the sample-processing, isolation frequency of Cl. perfringens were 33.3% by CM medium, 30.8% by GAM medium and 23.1% by TGC medium. On one hand, when the sampling were aerobically processed, the percentages were 38.5 % by CM medium, 25.6% by GAM medium and 20.5 % by TGC medium. Cl. perfringens Hobbs' Type strains were detected in 50.0% of 30 positive samples of commercial meat products. Cl. perfringens was found in 66.7% of meat products of E meat factory, in 33.3% of D meat factory and in 20.8% of A meat factory, showing that there existed a significant difference on the contamination among products of the three meat factories.
