Clostridia are anaerobic, endospore-forming, Gram-positive bacteria that constitute several food spoilage species such as C. butyricum, C. sporogenes or C. perfringens. The endospores are particularly heat resistant and can survive the preservation of canned and other foods and then germinate even under anaerobic conditions. The food spoils and gases are formed. These gases can also cause bombardment in fruit juices, or unwanted holes in cheese. Particularly dangerous is C. botulinum, which can cause botulism. Botulinum toxins are the most potent bacterial toxins known and can accumulate in inadequately preserved foods, for example, canned or cured meats.
The foodproof Clostridium Quantification LyoKit enables the detection and quantification of Clostridia by real-time PCR in food and feed samples. Between 100 and 100,000 genomic units/reaction can be quantified using the Quantification Standard.