About Clostridium botulinum, Fish and Tilapia

Cortés-Sánchez, Alejandro De Jesús

doi:10.5539/mas.v15n3p1

Cited by 4 publications

(2 citation statements)

References 31 publications

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“…The presence of these bacteria in fish may be due to direct contact with aquatic environments, as well as the ingestion of C. botulinum or spores present in contaminated sediments or feed (16). Studies of marine sediment samples from the Baltic Sea revealed a very high prevalence of C. botulinum type E, up to 100% (32,33).…”

Section: Clostridium Botulinummentioning

confidence: 99%

Fish as a source of foodborne bacteria

KOBUSZEWSKA¹,

Wysok²

2023

Medycyna Weterynaryjna

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A significant part of the global population depends on fish for both survival and health. However, as industry and agriculture expand rapidly, more and more natural and artificial aquatic ecosystems become contaminated. It may not only have an impact on the health of fish, but also raise safety concerns regarding the human consumption of fish. Although fish and fish products are well known to have a great nutritional value, it is crucial to be aware of the risk associated with their consumption, as they are among the main sources of foodborne bacteria.

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Section: Clostridium Botulinummentioning

confidence: 99%

Fish as a source of foodborne bacteria

KOBUSZEWSKA¹,

Wysok²

2023

Medycyna Weterynaryjna

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“…bacteria. The anaerobic conditions of the canning process create a favourable environment for the germination of Clostridium spores, causing their transition into the vegetative form and subsequent toxin production ( 8 , 14 ).…”

Section: Introductionmentioning

confidence: 99%

Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish

Jarosz

Grenda

Goldsztejn

et al. 2022

Journal of Veterinary Research

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Introduction Heat treatment is indispensable in fish canning to provide an acceptable shelf life. Its optimisation reduces the risk of the presence of Clostridium botulinum spores, which could potentially cause botulism cases. This study evaluated canned fish samples for botulism neurotoxin (BoNT)-producing clostridia contamination and can bulging through microbiological contaminant growth. A new analytical approach was developed for detection of such clostridia and phenotypically similar species. Material and Methods A total of 70 canned fish samples suspected of exhibiting bulging features were analysed. Culture methods were used to detect clostridia. The isolates obtained were evaluated on the basis of the exhibited phenotypic characteristics. Also, PCRs were used for the detection of genes determining BoNT production (non-toxic non-haemagglutinin (ntnh) genes) and the amplification of conservative 16S rDNA genes, which were Sanger sequenced. The obtained sequences were analysed using the Basic Local Alignment Search Tool. Results Clostridium genus species were isolated from 17 (24%) bulging and organoleptically changed samples. No ntnh genes were present in these isolates; however, sequencing confirmed the presence of C. sporogenes, a species with close affinity to C. botulinum. Conclusion To eliminate the threat of foodborne botulism, laboratory diagnostic techniques must detect species of the Clostridium genus and elucidate their ability to produce BoNTs. Although Clostridium botulinum is the most common cause of botulism, the possibility may not be ignored that non-pathogenic Clostridium species may acquire botulinum toxigenicity. The similarity between the isolated strains of C. sporogenes and C. botulinum should be incorporated in the optimisation of heat treatment to guarantee a sterilised, microbiologically safe product.

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