Chitosan, a naturally occurring carbohydrate derived from crustacean shells, shows promise as a bulwark against a bacterium that sickens more than a million people in the United States each year.
Clostridium perfringens food poisoning is the second-most common bacterial foodborne illness in the U.S, after salmonella poisoning. Living in soil, decaying vegetation and the intestinal tracts of vertebrates, C. perfringens typically infects humans when they eat meat that hasn’t been thoroughly cooked or properly stored, allowing the bacteria to multiply.
FoodWorld 