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Molecular characterization of Clostridium perfringens in food products from Pudong New Area, Shanghai in 2023: based on surveillance data
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Jin DING1, 2, Yihuan HU1, 2, Bin LV1, 2, Yanhua GUI1, 2, Huifang QIU1, 2, Xiao WANG1, 2, Yong ZHANG1, 2
Chinese Journal of Public Health | 2026, 42(3) : 338 - 344
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Chinese Journal of Public Health | 2026, 42(3): 338-344
• Survey and Report •
Molecular characterization of Clostridium perfringens in food products from Pudong New Area, Shanghai in 2023: based on surveillance data
Full
Jin DING1, 2, Yihuan HU1, 2, Bin LV1, 2, Yanhua GUI1, 2, Huifang QIU1, 2, Xiao WANG1, 2, Yong ZHANG1, 2
Affiliations
  • 1Microbiological Testing Laboratory, Shanghai Pudong New Area Center for Disease Control and Prevention (Shanghai Pudong New Area Health Supervision Institute), Shanghai 200136, China
  • 2Fudan University Pudong Institute of Preventive Medicine, Shanghai 200136, China
Published: 2026-03-10 doi: 10.11847/zgggws1147087
Outline
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Objective

To reveal the detection status and molecular characteristics of Clostridium perfringens in food in Pudong New Area, providing a scientific basis for the risk assessment and prevention of this pathogen.

Methods

In 2023, 111 samples of raw and cooked food were randomly collected monthly from traditional markets and supermarkets at six monitoring sites (Dongming, Tangqiao, etc.) in Pudong New Area, totaling 1 332 samples across the year. C. perfringens was isolated via sulfite-polymyxin-sulfadiazine (SPS) agar and Columbia blood agar. Next-generation sequencing was employed to obtain the whole genome sequences of the strains. Virulence genes, multi-locus sequence typing (MLST), and drug resistance genes were analyzed based on VFDB, PubMLST, and CGE ResFinder. A phylogenetic tree was established based on single nucleotide polymorphisms (SNPs).

Results

In 2023, the detection rate of C. perfringens in food in Pudong New Area was 5.78% (77/1 332). All positive samples were meat and meat products, and the detection rate in poultry meat was the highest (28.57%, 29/144). Nine antibiotic resistance genes were detected and the carriage rate of tetA(P) was the highest (89.61%, 69/77). All the isolates carried plc, while 74.03% (57/77) carried cpb2. The 77 isolates were classified into 63 sequence types (STs), with multiple strains clustering closely with human-derived isolates from Shenzhen and Wuhan.

Conclusions

Isolates of Clostridium perfringens from meat and meat products in Pudong New Area carry diverse virulence factors and antibiotic resistance genes, indicating potential food safety risks.

Clostridium perfringens  /  food  /  whole genome sequencing
丁锦, 胡旖桓, 吕彬, 桂燕华, 邱惠芳, 王筱, 张勇. 2023年上海市浦东新区食品产气荚膜梭菌分子特征分析:基于监测数据. 中国公共卫生, 2026 , 42 (3) : 338 -344 . DOI: 10.11847/zgggws1147087
Jin DING, Yihuan HU, Bin LV, Yanhua GUI, Huifang QIU, Xiao WANG, Yong ZHANG. Molecular characterization of Clostridium perfringens in food products from Pudong New Area, Shanghai in 2023: based on surveillance data[J]. Chinese Journal of Public Health, 2026 , 42 (3) : 338 -344 . DOI: 10.11847/zgggws1147087
Year 2026 volume 42 Issue 3
78
33
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Article Info
doi: 10.11847/zgggws1147087
  • Receive Date:2025-02-12
  • Online Date:2026-10-23
  • Published:2026-03-10
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History
  • Received:2025-02-12
  • Revised:2025-08-14
  • Accepted:2025-09-15
Affiliations
    1Microbiological Testing Laboratory, Shanghai Pudong New Area Center for Disease Control and Prevention (Shanghai Pudong New Area Health Supervision Institute), Shanghai 200136, China
    2Fudan University Pudong Institute of Preventive Medicine, Shanghai 200136, China

Corresponding:

ZHANG Yong, E-mail:
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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