Hello, my name is oktaviana.

I’m from class 1E in Quality Control of Food Industry Major and my student’s number is 2020359
(hundred). Today I’m going to explain the procedure of Clostridium perfringens detection in foods and
beverages.

So, the equipment we need is autoclave, blenders, bunsen burners, colony counter, incubators, Petri
plate, and pipettes. And then for the media, we need Typtone Sulfite cycloserine agar and cooked meat
medium.

FOR PROCEDURE OF THE DETECTION :

1. Inoculate 2 grams of food sample into 15 to 20 ml of cooked meat medium in duplicates.

Incubate at 35 for 24 hours.

2. positive tubes showing turbidity and gas production are streaked onto TSC agar plates.

3. Overlay positive tubes with TSC agar, and then incubate plates upright anaerobically for 18 to 20
hours at 35.

4. count all colonies that are black surrounded by a zone of the precipitate.

5. Inoculate a portion of the selected black colony from TSC agar onto motility nitrate agar and
lactose gelatin agar by stabbing.

6. Inoculate all of them at 35 for 24 hours.

7. Observe microscopically the culture growing.

8. On motility nitrate agar, the culture is indicated by the development of the red or orange color
of the medium.

9. On lactose gelatin medium, the culture shows a positive reaction for fermentation of lactose as
indicated by gas bubbles and change in the color of the medium from red to yellow.

Okay, that is the procedure of clostridium perfringens detection in foods and beverages. Thank you.