Clostridium perfringens in poultry: an emerging threat for animal and public health

By F. Immerseel, J. D. Buck, F. Pasmans, G. Huyghebaert, F. Haesebrouck, R. Ducatelle. Avian Pathology, 2004

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Intestinal microbiome of poultry and its interaction with host and diet (2014, background): “1), granting these beneficial bacteria proliferative advantages over other bacteria.(9,90,92) Most prebiotics are polysaccharides such as galactooligosaccharides (GOS) and fructooligosaccharides (FOS).”
Probiotics and prebiotics in animal feeding for safe food production. (2010, background): “Overall, all the authors agreed that a synbiotic product displayed a greater effect than individual preparations (Awad et al., 2009; Jung et al., 2008; Revolledo et al., 2009; Vandeplas et al., 2009).”
Necrotic enteritis; a continuing challenge for the poultry industry (2006, background): “Characteristics of Clostridium perfringens Necrotic enteritis is an enterotoxaemia caused by C. perfringens types A and C (Pedersen et al., 2004; Immerseel et al., 2004) and is characterised by high numbers of the organism in the GIT of poultry.”
Potential strategies for controlling necrotic enteritis in broiler chickens in post-antibiotic era (2006, background): “perfringens in poultry meat posses an important threat to public health (Immerseel et al., 2004).”