Clostridium perfringens in ingredients of poultry feed and control of contamination by chemical treatments

Casagrande, Mariana Fröner; Cardozo, Marita Vedovelli; Beraldo-Massoli, Mariana Casteleti; Boarini, Lívia; Longo, Flávio Alves; Paulilo, Antônio Carlos; Schocken-Iturrino, R. P.

doi:10.3382/japr.2012-00707

Cited by 8 publications

(4 citation statements)

References 12 publications

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“…and C. perfringens, proliferate in ingredients of both animal and vegetable origin, and this contamination happens mostly in raw material (Cardozo et al, 2012;Casagrande et al, 2013). In the positive controls, those without chemical treatment C. perfringens growth were found.…”

Section: Resultsmentioning

confidence: 96%

“…The first one by Cardozo et al (2012) determined that SALMEX ® at a dosage of 6 kg/t was effective in inhibiting C. perfringens in animal meal. The second one by Casagrande et al (2013) evaluated the efficiency of different products containing formaldehyde and organic acids in the elimination of the same pathogen at concentrations of 3.0 and 6.0 kg/t in animal and vegetable ingredients of poultry feed.…”

Section: Resultsmentioning

confidence: 99%

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Different dosages of SALMEX to control Clostridium perfringens in poultry feed ingredients

Casagrande¹,

Cardozo²,

Boarini³

et al. 2015

Afr. J. Microbiol. Res.

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Ingredients of animal origin are important for the animal feed industry because they contain significant amounts of nutrients, minerals, and vitamins. However, the use of these raw materials is a problem due to pathogenic bacterial contamination, especially Clostridium perfringens and Salmonella spp. One way to control contamination is the addition of chemical products during ingredient production. Thus, the objective of this study was to evaluate a formaldehyde and organic acid-based product (SALMEX ® ) for two periods of action after experimental challenge with C. perfringens in two poultry feed ingredients. Microbiological analyses to enumerate the pathogen were conducted using colony-forming units per mL (CFU/mL) after incubation on SPS agar at 37°C for 48 h in anaerobic jars using the GasPak ® system. The results show that there were significant differences among the dosage treatments and ingredients. With respect to the action time of the product, there were no significant differences observed between 24 h and 5 days, but there was a reduction in bacterial count with doses above 3 kg/t. This reduction was greater in the five-day SALMEX ® treatment when compared to the 24-hour period. Thus, we can conclude that a higher product dose and a longer incubation time leads to more efficient product action.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Different dosages of SALMEX to control Clostridium perfringens in poultry feed ingredients

Casagrande¹,

Cardozo²,

Boarini³

et al. 2015

Afr. J. Microbiol. Res.

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“…In addition, poultry feed is frequently contaminated with C. perfringens spores, either from raw ingredients, or when processed, stored or distributed. For example, in Brazil, out of 80 raw samples of fresh feed ingredients (meat and bone meal, blood and feather meal, poultry viscera meal and vegetable mix samples), 60% were found to be positive for C. perfringens (Casagrande et al, 2013). Th us, feed contamination depends on its composition, the hygiene during production and the storage conditions, and is directly proportional to the levels of soil and faecal contamination (Wojdat et al, 2006;Milanov et al, 2018).…”

Section: The Causative Agent and Sources Of Infectionmentioning

confidence: 99%

Currently Unknown Aspects of Poultry Necrotic Enteritis Pathogenesis

Milanov¹,

Aleksić²,

Baloš³

et al. 2019

AVM

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Necrotic enteritis (NE) or poultry clostridiosis is a disease which poses enormous health problems and makes tremendous economic losses to intensive poultry production worldwide. Despite having been targeted in extensive research for decades, a number of aspects of its pathogenesis remain unknown. For more than 30 years alfa-toxin has been considered to be the main virulence factor of the causative agent, but experimental research using a mutant Clostridium perfringens strain lacking the gene coding for this confirmed that alpha-toxin is not necessary for pathogenesis. Since the 1980s, NetB toxin has been the main suspected virulence factor. However, recently it has been discovered that the large clostridial cytotoxin named TpeL also contributes to the pathogenesis of NE. In spite of that, the prevalence of the genes which code for these toxins vary between the isolates of C. perfringens from the intestines of diseased poultry, which made clear that further investigation into their roles is necessary. It has been agreed that specific intestinal environmental conditions, which favour the growth and multiplication of C. perfringens, are key factors to the emergence of disease. Given that a battery of non-specific factors contributes to pathogenesis, as well as that it is impossible to eliminate them in intensive poultry production, not much hope remains that NE can be controlled. In this short review, the current knowledge on the pathogenesis of NE has been summarized.

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“…Food safety issues govern debates about the use of animal proteins in feed; these include bacterial pathogen contamination (Meeker, 2009 ), especially microorganisms related to foodborne diseases such as Salmonella spp. (an agent capable of infecting different hosts and source severe outbreaks) (Hoelzer et al, 2011 ) and Clostridium perfringens (a pathogen that can cause substantial economic losses in the poultry industry due to necrotic enteritis) (Casagrande et al, 2013 ; Tessari et al, 2014 ). Globally, these species have presented a relatively high prevalence, especially in MBM (Papadopoulou et al, 2009 ; Li et al, 2012 ; Magwedere et al, 2015 ; Molina et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the animal by-product meal industry in Costa Rica: Manufacturing practices through the production chain and food safety

et al. 2018

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Animal by-product rendering establishments are still relevant industries worldwide. Animal by-product meal safety is paramount to protect feed, animals, and the rest of the food chain from unwanted contamination. As microbiological contamination may arise from inadequate processing of slaughterhouse waste and deficiencies in good manufacturing practices within the rendering facilities, we conducted an overall establishment's inspection, including the product in several parts of the process.An evaluation of the Good Manufacturing Practices (GMP) was carried out, which included the location and access (i.e., admission) to the facilities, integrated pest management programs, physical condition of the facilities (e.g., infrastructure), equipments, vehicles and transportation, as well as critical control points (i.e., particle size and temperature set at 50 mm, 133°C at atmospheric pressure for 20 min, respectively) recommended by the OIE and the European Commission. The most sensitive points according to the evaluation are physical structure of the facilities (avg 42.2%), access to the facilities (avg 48.6%), and cleaning procedures (avg 51.4%).Also, indicator microorganisms (Salmonella spp., Clostridium spp., total coliforms, E. coli, E. coli O157:H7) were used to evaluate the safety in different parts of the animal meal production process. There was a prevalence of Salmonella spp. of 12.9, 14.3, and 33.3% in Meat and Bone Meal (MBM), poultry by-products, and fish meal, respectively. However, there were no significant differences (P = 0.73) in the prevalence between the different animal meals, according to the data collected.It was also observed that renderings associated with the poultry industry (i.e., 92.0%) obtained the best ratings overall, which reflects a satisfactory development of this sector and the integration of its production system as a whole.

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Clostridium perfringens in ingredients of poultry feed and control of contamination by chemical treatments

Cited by 8 publications

References 12 publications

Different dosages of SALMEX to control Clostridium perfringens in poultry feed ingredients

Different dosages of SALMEX to control Clostridium perfringens in poultry feed ingredients

Currently Unknown Aspects of Poultry Necrotic Enteritis Pathogenesis

Characterization of the animal by-product meal industry in Costa Rica: Manufacturing practices through the production chain and food safety

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