Çalışma; otuz aylık süre içerisinde şikayet, zehirlenme ve normal kontrol amacı ile laboratuvara gönderilmiş 207 kutu konservesi üzerinde yapılmış ve konserveler Clostridium perfringens yönünden incelenmiştir. 155 bitki kökenli konservenin 20'sinden, 27 et kökenli konservenin 10'undan ve 25 balık konservenin 3'ün-den Clostridium perfringens izole edilmiştir. Yüzde olarak bitki kökenli konservelerin % 12.9'unda, et kökenli konservelerin % 37'sinde, balık konverselerin % 12'sinde ve toplam konservelerin % 15.9'unda Clostridium perfringens saptanmıştır.

This study was carried out on the 207 cans of food which had been brought to our laboratories in order to make the regular control upon complains and poisoning cases during 30 months. These 207 cans were analized for the presence of Clostridium perfringens. Clostridium perfringens had been isolated from 20 cans out of 155 vegetable originated food, from 10 cans out of 27 meat originated food and from 3 cans out of 25 fish originated food. As a result the percentages were as fol¬lows 12.9 % of the vegetable originated food cans, 37 % of the meat originated food cans 12 % of the fish originated food cans and total 15.9 % of the cans contained Clostridium perfringens.