Incidence of Clostridium perfringens in retail meat samples from Ikorodu, Lagos, Nigeria

Abstract

Meat is a widely consumed source of protein that is typically cooked or processed to enhance shelf life and ensure safety. However, contamination with Clostridium perfringens is a major cause of foodborne illness due to the ingestion of large numbers of viable vegetative cells following meat consumption. This study investigated the incidence of Clostridium perfringens in retail meat samples from selected markets from Ikorodu, Lagos, Nigeria. A total of 75 samples, comprising 30 beef and 45 chevon, were purchased. Detection and isolation of C. perfringens were carried out on reinforced clostridial agar supplemented with blood under anaerobic conditions after initial pre-enrichment, and the identification was based on morphological and biochemical characteristics using standard microbiological procedures. The overall incidence of C. perfringens in the meat samples was 29.3% (22/75), with an occurrence rate of 31.1% (14/45) in chevon and 26.7% (8/30) in beef. No statistically significant difference (χ² = 0.17, p = 0.68) in occurrence rates between the meat types. These findings highlight the presence of C. perfringens in retail meat sold in markets from Ikorodu and underscore the need for stringent hygiene practices across all stages of meat handling, from slaughter to sale, to reduce the risk of C. perfringens foodborne illness.