In Vitro Odor Analysis of Necrotic Enteritis-Causing Clostridium Bacteria Using SIFT-MS

14 months ago

Clostridium perfringens (Cp) is an anaerobic bacterium that causes necrotic enteritis (NE) in poultry. Since its discovery in 1961, NE outbreaks in poultry production have increased, imposing an estimated US$6 billion per annum impact on the global poultry industry.

One of the major gross pathological changes in NE affected broiler chickens is the presence of highly odorous brown fluid in the intestine. By applying SIFT-MS, Professor Robert Swick (University of New England, Australia) and his colleagues have investigated the odorous volatile metabolites produced by Cp for the first time. Based on their in vitro studies, they confirmed other workers’ findings that diet composition significantly affects the odor produced by NE-infected chickens.

SIFT-MS hugely simplifies the analysis of odorous volatile metabolites, including volatile fatty acids, sulfur-containing species and amines

To read the full article “Emissions of volatile odorous metabolites by Clostridium perfringens  in vitro study using two broth cultures” by Nishchal K. Sharma, Chuck Keerqin, Shu-Biao Wu, Mingan Choct, and Robert A. Swick, see Poultry Science, Volume 96, Issue 9, pages 3291–3297 visit the publisher’s website.

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Lalit Rane Bsc IT
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