The anaerobic micro-organism Clostridium perfringens is well-known as a cause of food poisoning, with cooked meats and gravy presenting some of the greatest risks. Heat-resistant spores can survive cooking processes, germinating when food is subsequently held at ambient temperature. Improper cooling and reheating may then result in multiplication of the bacteria to levels high enough to cause illness when ingested, with clinical symptoms resulting from the action of an endotoxin produced in the gut. 

Lab M’s Perfringens Agar OPSP is designed for the enumeration of C. perfringens in foods, and Perfringens Agar Base (TSC) is used in the preparation of Tryptose Sulphite Cycloserine (TSC) Agar for the enumeration and presumptive identification of the organism.

Selectivity of Perfringens Agar OPSP is achieved through the inclusion of a combination of sulphadiazine, oleandoymcin & polymyxin. The TSC formulation uses cycloserine. Both OPSP and TSC aid the reduction of sulphite by the organism, resulting in the production of black colonies in both media.