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| Clostridium perfringens in Meat Products and Its Inhibition by Different Methods: A Review |
| JIA Shanshan, LI Peijun*, CHEN Conggui |
| School of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract Clostridium perfringens (C. perfringens) is ubiquitous in nature as a spore-forming bacterium and a common
pathogen in meat products. The contamination status of C. perfringens, the factors influencing its growth, and its inhibition
by different methods in meat and meat products are reviewed in this article. It is proposed that applying natural and safe
substances for the potent inhibition of C. perfringens growth is of great practical significance to ensure the safety of meat
products and promote the healthy development of the meat industry. The aim of this review is to provide useful references
for selecting appropriate ways to inhibit C. Perfringens growth in meat products.
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