产气荚膜梭菌（Clostridium perfringens）在厌氧环境中生长且产毒，是引起食源性疾病最常见病原菌之一。而肉制品中C.perfringens芽孢失活难，且易被激活和萌发，安全隐患大，开展肉制品中C.perfringens形成和调控机制研究对提高肉品安全和公众健康水平具有重要意义。本项目首先应用电镜、PCR等技术确定影响肉制品中C.perfringens形成和生长的因素；其次，应用厌氧培养法研究其动态变化时生长特性，通过计算机程序模拟与数值优化法结合一步构建其动态变化预测模型，并验证动态和等温状态；最后，基于构建预测模型采用随机方法和计算机程序计算和分析获得其相对生长量的概率，并结合影响其形成和生长因素揭示肉制品中C.perfringens的形成和调控机制，为肉制品中C.perfringens的定向调控提供理论基础和科学依据，也为食品微生物安全性研究提供新思路和方法。

Clostridium perfringens is an anaerobic growth and produce toxins, it is considered as one of the most common pathogen causes of food poisoning. But it is difficult for C. perfringens spores to inactivate in normal cooking conditions of meat products. Instead, cooking may activate the spores, which can germinate and outgrow during cooling. Potential safety hazard is serious. Therefore, study on the formation and regulatory mechanism of C.perfringens is of great significance to improve the level of meat safety and public health. Firstly, the effect factor of formation and growth of C. perfringens would be confirmed by electronic speculum and PCR in the project. Then, growth characteristic of C. perfringens on dynamic change would be studied using anaerobic culture method. The tertiary model in one step of C.perfringens would be built combined with computer program simulation and numerical optimization method. And validate the model under both dynamic and isothermal conditions. Finally, based on the prediction model, probability of relative growth of C.perfringens would be obtained by calculate and analyze the probability of relative growth using stochastic simulation program. The formation and regulatory mechanism of C.perfringens in meat product would be revealed combined with its effect factor of formation and growth. This project would provide theoretical foundation and scientific basis for directional control of C.perfringens in meat products, and provide ideas and methods for the research on the safety of food microbiology.