Clostridium Perfringens in Swine: Impact Across Different Production Phases and Key Control Strategies

In modern swine production, maintaining digestive efficiency and gut health is crucial for profitability. One significant challenge is the presence of opportunistic bacterial agents, particularly Clostridium perfringens. While traditionally associated with early mortality in suckling piglets, recent research indicates that this pathogen can affect pigs throughout all production phases—from birth to finishing—both in clinical and subclinical forms.

Understanding how C. perfringens operates at different stages of pig production and recognising the factors that promote its proliferation are essential. Addressing this issue requires modern strategies that extend beyond classic antibiotic use to ensure effective control and improved herd health.

If you have any questions or would like to discuss how these strategies can be implemented in your operation, please feel free to reach out.

 

What is Clostridium perfringens?

Clostridium perfringens is a strict, anaerobic, spore-forming bacterium that produces several highly active toxins primarily affecting the intestine. This bacterium is widespread in the environment and is part of the normal gut microbiota in healthy animals. However, under certain conditions, it can multiply uncontrollably and become pathogenic.

Clostridium perfringens is classified into types A, B, C, D, and E based on the toxins produced. In swine, types A and C are the most relevant. Type A produces alpha toxin and sometimes beta2 toxin and is present in healthy animals but can cause subclinical or chronic enteric disease. Type C produces alpha and beta toxins and is highly pathogenic, causing acute haemorrhagic enteritis in piglets with high mortality.

Phase 1: Lactation

What happens in the first days?

During the first few days of life, the piglet’s digestive systems are still immature, which makes them vulnerable to rapid colonisation by Clostridium perfringens type C. This bacterium releases toxins that can cause severe symptoms such as haemorrhagic, thick, and foul-smelling diarrhoea, lethargy, dehydration, and even sudden death. Unfortunately, if not addressed promptly, the mortality rate can be very high.

Transmission typically occurs through contact with contaminated surfaces like floors, skin, and teats, or through spores present in bedding, water, or the environment. Asymptomatic carrier sows can also be a source of infection.

Diagnosis is usually confirmed by necropsy, which reveals necrotic intestinal mucosa and haemorrhages, along with toxin detection in intestinal contents. However, bacterial isolation alone is not always conclusive.

Preventive measures are crucial and include vaccination of pregnant sows against Clostridium perfringens type C during the last third of gestation. These measures also include cleaning, disinfection and drying of farrowing sows, with special attention given to teats before farrowing. Furthermore, continuous disinfection of water to prevent biofilm formation is essential, as water can serve as a bacterial reservoir.

 

Phase 2: Post-Weaning

The challenge of transition

Weaning is a critical period for piglets. During weaning, piglets stop receiving maternal milk, switch diets, lose passive immunity, and face environmental stress. These conditions can lead to the proliferation of Clostridium perfringens type A.

This pathogen often causes soft to watery diarrhoea without blood, loss of appetite, growth retardation, and high morbidity with low mortality. It can also have subclinical effects that impact feed efficiency. The toxins produced by type A damage the intestinal mucosa, increase epithelial permeability, and reduce nutrient absorption, potentially leading to economic enteritis.

Diagnosing this condition is challenging because the pathogen is part of the normal flora. Confirmation requires toxin analysis in intestinal content, rectal swabs, or histopathology to identify specific lesions.

To prevent issues related to Clostridium perfringens type A, it is important to control weaning stress, use digestive additives such as organic acids, essential oils, prebiotics, and plant extracts, maintain thorough cleaning between batches, disinfect water systems, remove biofilm, and ensure appropriate nutritional design with fermentable fibres and digestible protein.

 

Phase 3: Finishing (Engorde)

The most critical and overlooked phase

In pig production, the finishing phase is not only vital but frequently overlooked, especially regarding how intestinal fermentation affects feed efficiency.

At this stage, pigs have reached a significant weight, and their digestive systems are fully functional. The fermentation process in the large intestine, mainly in the cecum and colon, is crucial for converting feed into meat efficiently. Beneficial gut microbiota ferment undigested feed residues to produce volatile fatty acids such as acetate, propionate, and butyrate. These fatty acids serve as important energy sources and support intestinal health, metabolism regulation, and immune function.

However, an overgrowth of Clostridium perfringens can disrupt this balance, leading to pathological fermentation. This results in the production of gases and toxic byproducts that irritate the intestinal lining, cause inflammation, and reduce nutrient absorption. The consequences include lower feed efficiency, slower growth, weight variability, and increased production costs. Factors such as diets high in undigested protein, poor water system management, stress, insufficient cleaning, and improper antibiotic use can favour the proliferation of this bacteria.

 

Strategies to Control Clostridium perfringens During the Finishing Phase

Clostridium perfringens remains a persistent challenge throughout all stages of swine production, especially during finishing. To control it effectively, it’s essential to adopt a comprehensive and preventive approach based on three key pillars:

1. Functional Nutrition

• Increase fermentable fiber
  Stimulates beneficial gut flora and promotes the production of volatile fatty acids (VFAs), which are essential for intestinal health.
• Adjust protein levels
  Prevents the excess of undigested protein that serves as substrate for pathogenic bacteria like Clostridium spp., reducing the risk of harmful fermentation.

2. Strict Environmental Control

• Thorough cleaning and disinfection between batches
  Essential for breaking the infection cycle and reducing microbial load in the environment. For a proper cleaning, an alkaline detergent must be used to eliminate the organic matter that protects pathogens on farms. The use of the foaming detergent Clean Zix is recommended for adequate cleaning and descaling. · Once clean, it should be disinfected with broad-spectrum and biodegradable products. The disinfectants Virox and Zix Virox are recommended, which act by oxidation.
• Improvement of microbiological water quality and Elimination of biofilm in water lines Water is a critical vector. System hygiene prevents the formation of bacterial reservoirs. To avoid problems associated with poor microbiological water quality, as well as to prevent biofilm, we recommend the continuous use of Aquazix ® Plus Ag, as this will result in high microbiological water quality, biofilm elimination, and prevention of calcium deposits. This will ensure the maximum intestinal health of our animals and, therefore, a better economic result in our farms.
• Minimize thermal and social stress
  Proper management should ensure stable conditions that reduce the risk of intestinal dysbiosis.

Conclusion

Addressing the challenge of Clostridium perfringens with a strategy based on targeted nutrition, environmental control, and natural solutions like Dysanzix is key to:

• Optimizing gut health
• Reducing antibiotic use
• Improving productive performance sustainably