date:Jun 20, 2014
The control points that are critical to prevent foodborne outbreaks by Clostridium perfringens differ between two main groups of this bacterium. This is the outcome of recent research carried out by Yinghua Xiao at NIZO food research.
C. perfringens isolates from foods were analysed using a functional genomics approach and their growth potential was assessed in cooked beef.
Clostridium perfringens is one of the most common bacterial causes of foodborne illness. Spores of this pathogen are resi