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Prevalence of Clostridium perfringens and Clostridium difficile carrying cpa, tcdA toxin genes in raw meat and leafy vegetables

Ta Thi Yen Ninh Thi Hanh Vu Thi Hai Ha Pham Van Quan Nguyen Thanh Trung
Received: 31 Mar 2023
Revised: 31 Mar 2023
Accepted: 31 Mar 2023
Published: 31 Mar 2023

Article Details

How to Cite
Ta Thi Yen, Ninh Thi Hanh, Vu Thi Hai Ha, Pham Van Quan, Nguyen Thanh Trung. "Prevalence of Clostridium perfringens and Clostridium difficile carrying cpa, tcdA toxin genes in raw meat and leafy vegetables". Vietnam Journal of Food Control. vol. 6, no. 1, pp. 83-99, 2023

Main Article Content


The genus Clostridium is a Gram-positive, spore-forming bacterium. Most species of Clostridium spp. usually are found in soil, water, dead plants, animal carcasses, and play an important role in the decomposition of substances in nature. Raw meat and fresh vegetable are more likely to be contaminated with spores or vegetative cells of the genus Clostridium. The study results showed that the percentage of samples contaminated with raw meat and leafy vegetables collected at markets in Dong Da, Ha Dong and Hoang Mai districts infected with C. perfringens was 26.67% (n = 150) and 26.82% (n = 220). The percentage of raw meat and leafy vegetable samples contaminated with C. difficile was very low with 6.00% (n = 150) and 0.9% (n = 220), respectively. Gene amplification reactions revealed the presence of cpa toxin gene in all C. perfringens strains and detected 02 C. difficile strains carrying the tcdA gene.


C. perfringens and C. difficile, cpa gene, tcdA gene.


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