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Occurrence of Clostridia in Commercially Available Spices, Spice Mixtures and Herbs
Japanese Journal of Food Microbiology
The occurrence of clostridia was investigated in a total of 100 commercially available samples of spices, spice mixtures and herbs. Clostridia were isolated from 47 (47%) samples , and Clostridium perfringens was detected in 24 (24%) samples. Clostridium botulinum was not found. None of the C. perfringens isolates tested demonstrated the enterotoxin gene. The incidence of detection was higher with the enrichment broth culture detection method using cooked meat medium than with the agar platedoi:10.5803/jsfm.21.145 fatcat:teogjngxc5g3fk3jtrd5e56kya