There are over 250, 000 confirmed cases of foodborne illness Clostridium perfringens in North America each year. In animals production the estimated losses through necrotic enteritis can be as high as 50% leading to significant economic losses especially in the poultry sector. Foodborne C perfringens is typically less virulent but can lead to complications in susceptible hosts.
Controlling C perfringens is challenging given that the pathogen is commonly encountered and persists in the highly resistant endospore form. Therefore, currently control strategies are primarily based on ensuring rapid cooling to minimize spore germination and outgrowth.
The following webinar by our expert speaker Keith Warriner will provide a background on C perfringens and associated exotoxins. The significance of the pathogen in causing necrotic enteritis in animal production will be described and how those strains differ from Class A (toxinotype implicated in foodborne illness outbreaks) strains. An overview of high profile outbreaks linked to C perfringens intoxication will be discussed along with causes. Control of C perfringens in meat products will be described with reference the regulatory requirements on product cooling. An overview of risk analysis models available for C perfringens will be described along with formulation and physical interventions.
Who should attend?
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
- Dr. Keith Warriner
- Dr. Keith Warriner
- Jennifer Diaz
- Angela Bazigos
- Shawn K. Stevens
Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to...
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