Clostridium Perfringens
$ 55
| Test Code | CEL/133 – FDA BAM |
| Reportable Units | CFU/g, CFU/swab |
| Turnaround Time | 5-7 business days |
| Test Method | FDA Bacteriological Analytical Manual (BAM) Chapter 16 |
| Method Description | Aliquots of the sample are cultured on selective media and incubated at 35°C for 24 hours to detect Clostridium perfringens. |
| Sample Retention | Chilled Foods – 3 days Frozen Foods – 15 days |
| Accredited | Not Accredited |
Product Description
This test identifies the presence of Clostridium perfringens, a pathogenic bacterium commonly associated with foodborne illnesses, particularly in cooked meats and poultry that have been improperly stored. This bacterium can produce toxins in the gastrointestinal tract, leading to symptoms such as abdominal cramps and diarrhea. Detecting this bacterium is critical for ensuring food safety and preventing outbreaks,
Additional Information
| Sample Size | 100 grams per sponge, 100 grams per swab |
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