Description
This method is a horizontal method for determination of Clostridium perfringens in food, feed and environmental samples in the area of food and feed production and handling. The method is particularly applicable for products in which the background flora is not too high, such as heat treated foods. The method is also applicable to other matrices to determine the level of contamination.
Note: The results from the collaborative study showed acceptable results for minced meat and ”lobscouse”, a heat treated meat dish, and may not apply to other matrices.