Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?

Abstract

Foodborne botulism is caused by consumption of preformed botulinum neurotoxin, with as little as 30 ng of neurotoxin being potentially lethal. Consumption of minute quantities of neurotoxin‐containing food can result in botulism. In view of the severity of foodborne botulism, it is essential that new foods be developed safely without an increase in incidence of this disease. Minimally heated, chilled foods are a relatively new type of food, sales of which are currently increasing by about 10% per annum. These products meet consumer demand for high‐quality foods that require little preparation time. Their safety and quality depends on mild heat treatment, chilled storage, restricted shelf life and sometimes on intrinsic properties of the foods. The principal microbiological hazard is nonproteolytic Clostridium botulinum, and there is a concern that this may become an emerging issue. A considerable amount of research and development over the last 15 years has underpinned the safe production of commercial, minimally heated, chilled foods with respect to foodborne botulism, and it is essential that safe food continues to be developed. In particular, the desire to use lighter heat processes and a longer shelf life presents a challenge that will only be met by significant developments in quantitative microbiological food safety.

Genome sequence of a proteolytic (Group I) Clostridium botulinum strain Hall A and comparative analysis of the clostridial genomes

“…Consumption of contaminated food in which neurotoxin has been produced can result in food-borne botulism, a severe disease with a high fatality rate. As little as 30 ng of neurotoxin can be fatal (Peck 2006). Infant botulism is an intestinal toxemia that affects children <12 mo of age; a similar disease also very rarely affects adults, and occurs when competing bacteria in the normal intestinal microbiota have been suppressed (e.g., by antibiotic treatment).…”

Botulism

“…Existen 3 formas clínicas clásicas de adquisición de botulismo, que incluyen: a) la producida por ingestión de alimentos; b) la colonización intestinal infantil y adulta; y c) la que se produce por heridas infectadas 98,103 , aunque también se ha descripto una forma iatrogénica 6 y otra por inhalación 4,16 . El botulismo por ingestión de alimentos es causada habitualmente por ingestión de toxinas de C.botulinum y otras especies ; una pequeña cantidad de neurotoxina (aproximadamente 30 ng) puede llegar a ser fatal 74 . La vía de contaminación más frecuente es el consumo de alimentos (carne en descomposición, carcasas, conservas en mal estado) o pastos contaminados con la neurotoxina ya producida; es la principal fuente de intoxicación en los animales domésticos 68,70 .…”

Rapid Affinity Immunochromatography Column-Based Tests for Sensitive Detection of Clostridium botulinum Neurotoxins and Escherichia coli O157

“…There are seven antigenically distinct botulinum neurotoxins (types A to G), and a number of subtypes have also been described (9,11,15,28,36). Botulism in humans is associated principally with neurotoxin types A, B, E, and F (27,29). Since the botulinum neurotoxins are the toxic agents and they can be produced by six physiologically distinct clostridia (28), considerable emphasis has been placed on detection of the neurotoxins rather than the bacteria.…”