Clostridium perfringens on broiler meat can survive processing, potentially sicken consumers

Marie-Lou Gaucher, a professor at the University of Montreal said that C. perfringens can be more prevalent in birds raised without antibiotics. There appear to be more reports of human illness attributed to C. perfringens. “We tend to forget that Clostridium perfringens is a significant foodborne pathogen,” she said. “Over the past few years, and especially in Canada, there appear to be more reports of human illness attributed to C. perfringens”. She noted that one of the processing plants had far more positive samples compared to the other. 64% of the positive environmental samples were identified after chilling — a surprising finding because it’s one of the last processing steps. @ https://poultryhealthtoday.com/c-perfringens-on-broiler-meat-can-survive-processing-potentially-sicken-consumers/?utm_source=Poultry+Health+Today+Newsletter&utm_campaign=c74eea92db-AAAP_antimicrobial_stewardship_PHT_1_8_2018&utm_medium=email&utm_term=0_5ac605299a-c74eea92db-315439141" rel="nofollow noopener noreferrer" target="_blank">https://poultryhealthtoday.com/c-perfringens-on-broiler-meat-can-survive-processing-potentially-sicken-consumers/?utm_source=Poultry+Health+Today+Newsletter&utm_campaign=c74eea92db-AAAP_antimicrobial_stewardship_PHT_1_8_2018&utm_medium=email&utm_term=0_5ac605299a-c74eea92db-315439141
C. perfringens on broiler meat can survive processing, potentially sicken consumers - Poultry Health Today

Most broiler producers know the economic impact of necrotic enteritis caused by Clostridium perfringens, particularly in birds raised without antibiotics.   Now researchers in Canada are concerned that if left unchecked, the bacterium in broilers could become a more prevalent cause of food-borne illness in people, Marie-Lou Gaucher, DVM, MSc, PhD, University of Montreal, told Poultry Health Today.  “We tend to forget that Clostridium perfringens is …

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