Control of Clostridium perfringens in meat production

Event Information
Product Format
Prerecorded Event
Conference Date
Wed, Jun 22, 2016
90 minutes
Product Description

Learn About the Foodborne Illness Cases Linked To C Perfringens and Its Common Causes   

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.

Session Highlights:

  • General overview of C perfringens and mode-of-illness
  • Primary sources of C perfringens encountered in animal production and foods
  • Prevalence of necrotic enteritis in animal production and control strategies.
  • Foodborne illness cases linked to C perfringens and common causes.
  • Regulatory requirements for stabilizing meat products and risk analysis models.
  • Control of C perfringens using formulation and physical interventions relating to compliance with regulatory requirements.
  • Future trends
  • Knowledge on the background and food safety significance of Clostridium perfringens
  • Understanding of risk analysis software available to calculate cooling rates in meat products
  • Awareness of interventions at the farm and processing level to control C perfringens

Who should attend?

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors
  • Neonatal-Prenatal health care workers
  • Microbiologists and Food Processing Engineers.

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker


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...   More Info
More Events By The Speaker

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