Detection and molecular typing of Clostridium perfringens isolates from beef, chicken and turkey meats

Aras, ZekiHadımlı, Hasan Hüseyin13.07.20192019-07-2913.07.20192019-07-2920151075-99641095-8274https://doi.org/10.1016/j.anaerobe.2014.11.004https://hdl.handle.net/20.500.12451/5864Here we describe a study investigating the presence of Clostridium perfringens strains in meat samples and the toxin genes in the isolates by PCR. This study, for the first time, demonstrated the presence of C perfringens type E in turkey meats, while C perfringens type C strains isolated from chicken meats. (C) 2014 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/openAccessClostridium PerfringensBeefChicken MeatTurkey MeatPCRToxin GenesDetection and molecular typing of Clostridium perfringens isolates from beef, chicken and turkey meatsArticle32151710.1016/j.anaerobe.2014.11.00425460196Q2WOS:000353427200003N/A