In Morocco, the consumption of meat products has experienced a sharp increase in recent years despite the presence of pathogenic bacteria due to hygiene failure. The present study was designed to determine the prevalence of Clostridium perfringens in sausages sold in Meknes city (Morocco) and to study the different factors affecting it contamination with this bacterium. To this end, 156 samples of sausages were taken in various shopping sites during one year from March 2014 to February 2015. The microbiological analysis was carried out using the specific medium for isolation and identification of C. perfringens. ANOVA test was used for Statistical analysis (p< .05). The results of this study showed the presence of C. perfringens in 77.56% (121 of 156) samples, with 88.88% (32 of 36) in street vendors, 79.16% (19 of 24) in a weekly market, 70.83% (51 of 72) in butchery and 62.5% (15 of 24) in a supermarket. The average rate was 2.42 Log CFU/g, with a minimum value of 0 CFU/g recorded in several outlets and a maximum value of 6.05 Log CFU/g recorded in butchery. This study reveals that the contamination rate of sausages with C. perfringens is related to the sausages origin, retail sites and seasonal variations related to temperature increase.
Key words: Food safety, Food contamination, Clostridium perfringens, Sausages, Morocco
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