Prevalence of Clostridium perfringens and Detection of Its Toxins in Meat Products in Selected Areas of West Kazakhstan

Arman Issimov (), Torebek Baibatyrov, Aigul Tayeva, Shynar Kenenbay, Sholpan Abzhanova, Gulnara Shambulova, Gaukhar Kuzembayeva, Madina Kozhakhiyeva, Inna Brel-Kisseleva, Olga Safronova, Lyailya Bauzhanova, Gulzhan Yeszhanova, Kainar Bukarbayev, Alma Katasheva and Francisco A. Uzal
Additional contact information
Arman Issimov: Sydney School of Veterinary Science, Faculty of Science, University of Sydney, Sydney 2006, Australia
Torebek Baibatyrov: Department of Food Technology, Zhangir Khan West Kazakhstan Agrarian—Technical University, Oral 09000, Kazakhstan
Aigul Tayeva: Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
Shynar Kenenbay: Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
Sholpan Abzhanova: Department of Food Biotechnology, Almaty Technological University, Almaty 050000, Kazakhstan
Gulnara Shambulova: Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
Gaukhar Kuzembayeva: Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
Madina Kozhakhiyeva: Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
Inna Brel-Kisseleva: Department of Livestock Production Technologies, A. Baitursynov Kostanay Regional University, Kostanay 110000, Kazakhstan
Olga Safronova: Laboratory of Agrochemical Analyzes, Zarechnoye Agricultural Experimental Station LLP, Kostanay 110000, Kazakhstan
Lyailya Bauzhanova: Department of Zootechnology and Genetics, Toraighyrov University, Pavlodar 140000, Kazakhstan
Gulzhan Yeszhanova: Department of Veterinary Medicine, Saken Seifullin Kazakh Agrotechnical University, Nur-Sultan 010000, Kazakhstan
Kainar Bukarbayev: Department of Food Biotechnology, Almaty Technological University, Almaty 050000, Kazakhstan
Alma Katasheva: Department of Food Biotechnology, Almaty Technological University, Almaty 050000, Kazakhstan
Francisco A. Uzal: California Animal Health and Food Safety Laboratory System, San Bernardino Branch, University of California, Davis, CA 92408, USA

Agriculture, 2022, vol. 12, issue 9, 1-6

Abstract: Objectives . The current study aimed to investigate the prevalence of Clostridium perfringens in meat products at meat fairs in four cities of West Kazakhstan from April to October 2021. Methods . In total, 240 samples were collected and subsequently examined for the presence of Clostridium perfringens and its associated toxins using a standard culture method and multiplex PCR assay. Results . In the 240 samples, 67 (30%) tested positive for Clostridium perfringens . All isolates were classified as biotype A with the ability to produce α toxin. The prevalence of Clostridium perfringens was found in almost all types of meat products tested. Beef samples 20/40 (50%) were found the most contaminated with a pathogen, followed by minced lamb 16/40 (40%), ground beef 11/40 (27.5%), lamb 9/40 (22.5%), beef intestines 7/40 (17.5%) and lamb intestines 4/40 (10%). Conclusions . The outcomes of our study demonstrated the high contamination rate of Clostridium perfringens in local meat products. This study is also the first survey on Clostridium perfringens prevalence in meats in Kazakhstan. The findings in this report will enhance knowledge of epidemiology and help develop coordinated actions to prevent and control possible food poisoning outbreaks.

Keywords: C. perfringens; toxin; beef and lamb meat; meat fair; Kazakhstan; foodborne diseases (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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