Three hundred Clostridium strains were isolated from spoiled wurstels and were identified by traditional and molecular methods as Clostridium perfringens. The phenotypic characteristics of the strains were studied. All the strains produced acetic and butyric acids and enterotoxin. C. perfringens grew in the spoiled wurstels because it was present in raw meat (Lot 150) at a level of 3.2 log CFU/g due to an unchecked cooling phase that took 28 h to decrease the temperature of the wurstels from 60 to 9–10 °C, which is the lower limit for C. perfringens growth. During the 28 h of cooling, the concentration of C. perfringens increased to 6.5 CFU/g. It was concluded that its presence and the long cooling time were the main factors responsible for the spoilage. Wurstels intentionally made with contaminated meat (3 log CFU/g) but cooled after cooking for 17 h to 9 °C did not support C. perfringens growth; consequently, these wurstels remained unspoiled. The packages of the spoiled wurstels were blown, and the products were soft (soggy), textureless and had the odour of acetic acid, ethanol and sulfur.

三百梭菌菌株从损坏的wurstels分离，并通过传统的和分子生物学方法作为鉴定产气荚膜梭菌。研究了菌株的表型特征。所有菌株均产生乙酸和丁酸以及肠毒素。产气荚膜梭状芽胞杆菌生长在变质的香肠中，因为未经控制的冷却阶段需要28小时才能将香肠的温度从60降至9，所以生肉（批次150）中的含量为3.2 log CFU / g。 10°C，这是产气荚膜梭菌生长的下限。在冷却的28小时内，产气荚膜梭菌的浓度增加到6.5 CFU / g。结论是其存在和较长的冷却时间是造成变质的主要因素。Wurstels故意用受污染的肉（3 log CFU / g）制得，但在蒸煮17 h至9°C后冷却，不支持产气荚膜梭菌的生长。因此，这些小人物仍然没有被破坏。吹吹损坏的香肠的包装，并且产品柔软（湿），无质地并且具有乙酸，乙醇和硫的气味。