Abstract
Background:
Clostridium perfringens is a common cause of foodborne and hospital infections. It produces several toxins and shows growing resistance to antibiotics.

Aim:
This study was designed to detect the presence of C. perfringens in human clinical samples and meat from local markets and to evaluate their antibiotic resistance and virulence gene profiles.

Methods:
A total of 188 samples were collected, including 95 from humans and 93 from meat. Standard microbiological techniques were used for isolation. Identification was confirmed by biochemical tests and PCR targeting the 16S rRNA gene. Ten isolates were sequenced, and phylogenetic analysis was done using MEGA6 software. Antibiotic susceptibility testing was performed against 17 antibiotics. PCR was used to detect six virulence genes and eight resistance genes.

Results:
Out of the 188 samples, 76 tested positive for C. perfringens (36 human, 40 meat). High resistance was seen to erythromycin (90.78%) and tetracycline (84.21%). The most common resistance genes were ermB (86.84%), tetA (81.57%), and blaTEM (65.78%). Some strains carried up to eight resistance genes. The most frequent virulence gene was pfoA (76.31%), followed by hly (73.68%) and cpe (50%). Hypervirulent strains were found in both sources. RAPD-PCR showed genetic similarities between some human and meat isolates, suggesting possible cross-transmission.

Conclusion:
This study shows that meat and clinical samples share harmful strains of C. perfringens that carry dangerous combinations of resistance and virulence genes. The results highlight a serious public health risk and call for stricter control of antibiotic use and better hygiene in food handling to reduce transmission.

Key words: Anaerobe; Foodborne; Plasmid; Zoonosis.