الفهرس 
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Abstract
Clostridium perfringens is a Gram-positive, non-motile, anaerobic spore-forming, bacillus which is a commensal inhabitant of animals and humans intestinal tract. It is isolated frequently from skin, soil, surface water and sewage. It is a common foodborne pathogen associated with food poisoning, gas gangrene, and infectious diarrhea. As a result of its ability to form spores, C. perfringens is able to survive the adverse conditions such as aerobic and food processing procedures.Therefore, the present study was carried out to investigate the prevalence of C. perfringens in meat and its products at Zagazig city, Sharkia Governorate, Egypt. Also, toxin genes, antimicrobial susceptibility testing and biofilm formation in C. perfringens strains isolated from meat and its products were performed as well as investigation of the antibacterial effect of thyme and marjoram essential oils on C. perfringens.
6.1 Occurrence of C. perfringens in the examined meat and meat products:
C. perfringens was isolated from 29(14.5%) of the examined samples. Itwas isolated from 6(15%), 6(15%), 8(20%), 4(10%) and 5(12.5%) of the examined fresh meat, frozen minced meat, burger, sausage and luncheon samples, respectively.
6.2 C. perfringens alpha toxin and enterotoxin genes:
All examined C. perfringens isolates were positive for alpha toxin whileC. perfringens enterotoxin (cpe), failed to be detected in all examined C. perfringens isolates.