ISOLATION OF CLOSTRIDIUM SPECIES FROM FOOD AND VEGETABLE SAMPLES USING HEAT TREATMENT

ABSRTACT

Clostridium is a genus of Gram positive bacteria consisting of over 10 species and 5 sub-species. It is an obligate anaerobes that produces spores during unfavorable condition. It is pathogenic basically because of the toxins it releases. Clostridium has been isolated from various food samples such as meat, ready to eat salads and are sure source of clostridial infections. Clostridium is a zoonotic and food borne pathogen thus it is present in vegetables

This study was aimed at determining the occurrence of clostridium species from food and vegetable samples. The samples were obtained from different markets in Benin city. The heat shock method was carried out on the sample to inhibit other microorganism and to allow for sporulation of the clostridia spore before being cultured and incubated anaerobically at 37⁰C were sub-cultured to obtain discrete colonies and then characterized. Clostridium sp. was isolated from spoilt Gino tomato which had a bacteria load of 0.82x10⁷cfu/g.

The clostridium isolated was carried out to check the susceptibility of clostridial to a number of antibiotics. Clostridium difficile was found to resistant to meropenem and vancomycycin and susceptible to TE, CN, NTZ, K and LEV. As a spore former, clostridium is difficult to get rid by just heating , as it contaminates food thus posing potential risk to consumers.