Detection of presence and contamination level of C. perfringens in chicken and beef mince

It was reported that meat and meat products which were analyzed in Turkey were contaminated with high level of different microorganisms and could contain patojen microorganisms,which cause food infections and intoxications. Performed studies indicated that sanitation and hygienic conditions were not sufficient in slaughter houses and meat plants and personel and the used equipment cause cross-contamination during mincing,mixing and chopping of meat. Cl. perfringens which is found in intestinal flora of human and animal and spor forms of it widely exist in natural enviroment , could easily contaminate products in the meat plants and slaughter houses where personel,tools and equipment hygiene is not enough.This condition increases the risk of foodborne infections.The aim of this study is to detect the occurence and the level of Cl. perfringens in minced meat of beef and chicken. 100 samples (50 minced meat of chicken and 50 minced meat of beef) were used as study material, which were brought from Afyonkarahisar?s different Butchers and delicatessens. Samples were taken to laboratory under cold chain then analysis performed. Contamination of Cl. perfringens in samples were detected by usig MPN (Most Probable Number) metod.Totally 100 samples (50 of them minced meat of beef and 50 of them minced meat of chicken) were analyzed to determine Cl. perfringens. After laboratory analysis, Cl. perfringens was detected in 34 samples (68%) (avarage 4.9 MPN/g) of the 50 minced meat of beef, in 27 samples (54%)(avarage 3,5 MPN/g) of minced meat of chicken, it was detected in 61 samples (61%) (avarage 4.2 MPN/g)of 100 samples.As a result, It is detected that minced meat of chicken and beef samples were contaminated with Cl. perfringens between 3.0 and 10.0 MPN/g.Key words: Clostridium perfringens, foodborne, ground chicken, minced meat, public health.