Among of the anaerobes that infect humans, the Clostridia have been the most widely studied. Clostridia are sporeforming bacteria that are ubiquitous in the nature (soils, dust, water) and in the intestines of animals. Consequently, these bacteria are present in many different foods. The Clostridia (including Clostridium estertheticum and Clostridium gasigenes) are often implicated in the spoilage of a wide range of food products, such as meat and dairy products, fruits, and vegetables, with the production of gas and putrid odours (known as "blown pack"). The most efficient method to control this spoilage is to prevent faecal contamination of foods.

In relation to illness, the Clostridium spp. most commonly involved in foodborne disease are Clostridium botulinum and Clostridium perfringens. Clostidium perfringens is commonly present in foods and ingredients, occasionally at hundreds per gram. Clostridium botulinum is present less frequently; normally at a few spores per kilogram. However, botulinum toxin is one of the most poisonous biological substances known. Now, even if spores of both species are easily eliminated/inhibited by heating or by the use of preservatives, there is an important concern regarding the risk of botulism in some organic foods. This session will describe the updates regarding the Clostridia in livestock and foods, including the recent concerns about the role of Clostridia in foodborne illness, food spoilage, and the main "at risk" foods in markets. Other Clostridia updates to be discussed will be: the possibility of Clostridium difficile as a new foodborne agent; the spread of multidrug resistant Clostridium sp. and its relation with the use/restrictions of antibiotics in livestock; the possible effect of Clostridium butyricum as a probiotic; and the role of Clostridia in the gut microbiota and their relation with food allergy or with the development of other foodborne diseases.

Presentations