The Incidence and Significance of Clostridia Isolated from Ready-to-eat Meats and Rendered Products

Approximately 26% of rendered and 10% of ready-to-eat products contained species of the genus Clostridium.

Eleven species of clostridia were isolated from a total of 524 products tested. Some products harboured more than one species.

C. sporogenes, one of the most heat resistant organisms, was the most common type isolated.

C. sordellii produced a transient illness in guinea pigs while all other species were innocuous.