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/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 Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Professor Robert Swick of the 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.
The great advantage of SIFT-MS for this type of research is that it hugely simplifies the analysis of odorous volatiles, including volatile fatty acids (short-chain carboxylic acids), sulfur-containing species, and amines! SIFT-MS analyzes all of these compounds directly, without the complex sample prep, column selection, and slow analysis times that are characteristic of the chromatographic methods.
For more information on SIFT-MS and its odor analysis applications, browse our website or contact us.
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.