Clostridium botulinum toxins

Hauschild, A

doi:10.1016/0168-1605(90)90060-i

Cited by 13 publications

(7 citation statements)

References 69 publications

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“…Due to the ubiquitous spread of C. botulinum in nature (17,19,20), contamination of raw ingredients of food products by botulinal spores is possible and even probable. However, the number of spores in different foods has been generally reported to be low (17,18,23,26).…”

Section: Discussionmentioning

confidence: 99%

“…However, the number of spores in different foods has been generally reported to be low (17,18,23,26). The challenge tests of this study were designed to simulate as closely as possible the natural contamination level in foods (low-level inoculum) and to present a worst-case scenario to obtain an adequate margin of safety (high-level inoculum).…”

Section: Discussionmentioning

confidence: 99%

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Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Hyytiä-Trees

Skyttä

Mokkila

et al. 2000

Appl Environ Microbiol

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Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group II Clostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/ kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8°C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8°C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Hyytiä-Trees

Skyttä

Mokkila

et al. 2000

Appl Environ Microbiol

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“…Type A and type B in proteolytic C. botulinum strains are serotypes most commonly involved in human botulism (15). Food-borne outbreaks were most often caused by type A (44.6%), followed by the E (35.7%) and type B (12.5%) in the United States in the period 1990-1996 (3).…”

Section: Resultsmentioning

confidence: 99%

Application of Real‐Time PCR for Quantitative Detection of Clostridium botulinum Type A Toxin Gene in Food

Yoon

Chung

Kang

et al. 2005

Microbiology and Immunology

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The TaqMan real‐time PCR method for the quantitative detection of C. botulinum type A was developed based on sequence‐specific hybridization probes. The validity of this assay was verified by using 10 genera of 20 strains, including reference strains of C. botulinum types A, B, C, D, E and F. The detection limit of this assay was evaluated on C. botulinum type A, using a 10‐fold dilution series of DNA and spores. The DNA and spores were detected up to level of 0.1 ng/ml and 102 spores/ml, respectively. Spore spiked food sample preparation prior to the real‐time PCR was performed by two methods, heat treatment and GuSCN. The detection limits after heat treatment showed 102 spores/ml for spiked sausage slurry, and 103 spores/ml for spiked canned corn slurry, while detection limits after GuSCN precipitation showed 102 spores/ml in both sausage and canned corn. Therefore the real‐time PCR assay after GuSCN precipitation is useful for the quantification of C. botulinum type A because it showed identical CT values in both pure spore solutions and food slurries. We suggest that quantitative analysis of C. botulinum type A by TaqMan real‐time PCR can be a rapid and accurate assessment method for botulinal risk in food samples.

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“…Thirty-four per cent of the outbreaks were due to type A, 52 % to type B, and 12 % to type E. Countries with relatively high occurrences of foodborne botulism are China, Iran, the United States, Germany, France, Poland and Italy (Hauschild and Gauvreau, 1985;Hauschild, 1992). It is remarkable that a close association between the frequency and type of botulism outbreaks and the occurrence of C. botulinum in the environment has been shown (Dodds et al, 1989;Hauschild, 1989). C. botulinum type E is linked to fishborne outbreaks and it shows a high prevalence in cold or temperate regions of the northern hemisphere (Hauschild, 1992).…”

Section: Data Linking Presence In Seawater To Food-borne Illnessmentioning

confidence: 99%

Scientific Opinion on the minimum hygiene criteria to be applied to clean seawater and on the public health risks and hygiene criteria for bottled seawater intended for domestic use

Publication¹

2012

EFS2

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Document VersionPublisher's PDF, also known as Version of record SUMMARYFollowing a request from the European Commission, the Panel on Biological Hazards (BIOHAZ) and the Panel on Contaminants in the Food Chain (CONTAM) were asked deliver a scientific opinion on the minimum hygiene criteria to be applied to clean seawater and on the public health risks and hygiene criteria for bottled seawater intended for domestic use.European food legislation establishes the conditions for the use of clean seawater in land-based fishery establishments. Currently, the use of clean seawater is allowed for use in on-shore establishments, auctions and fish markets, for the handling and washing of fishery products, the production of ice for chilling fishery products and for rapid cooling of crustaceans and molluscs after their cooking. Nonetheless, there are no harmonised rules in the European legislation with regard to the sanitary criteria that clean seawater should respect.Based on incidents of food and waterborne infection, the properties and the distribution of the agents, microbiological hazards (including viruses, bacteria and parasites) have been associated with seawater. Poor quality sea water may consequently have a severe impact on public health through contamination which may occur during food processes. The hazards are associated either with bacteria, which are part of the natural marine biota (in particular Vibrio spp.), or pathogenic microbes derived from animal or human faecal contamination, which is most often of terrestrial origin. Nonetheless, there is currently not sufficient data on microbiological hazards to estimate the public health risks associated with the uses in on-land establishments for handling and washing fishery products, for the production of ice used for chilling, for rapid cooling of crustaceans and molluscs after cooking, and for bottled seawater. In the absence of data to propose risk-based criteria, hazard-based criteria are proposed instead. These should provide the same level of health protection as achieved by other food business operators through the use of potable water.It is underlined that coastal sources, used for abstraction of seawater in land-based establishments, cannot be guaranteed to be free from pathogens from the marine biota or from faecal contamination, and cannot be classified as a pristine source.Sanitary surveys provide information to optimize the site of abstraction in order to control sources of faecal pollution and chemical contamination. Additional safeguards will be needed to reduce contamination from endogenous marine flora (including pathogenic Vibrio spp. and C. botulinum). Since these hazards are associated with temperature and salinity (Vibrio spp.) as well as sediments (C. botulinum), abstracting seawater with high salinity (especially in waters of temperatures below 20 ºC), and free from particulate material will improve safety of seawater prior to treatment. The comprehensiveness of the sanitary survey, the stringency of microbiological criteria and the nee...

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Clostridium botulinum toxins

Cited by 13 publications

References 69 publications

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

Application of Real‐Time PCR for Quantitative Detection of Clostridium botulinum Type A Toxin Gene in Food

Scientific Opinion on the minimum hygiene criteria to be applied to clean seawater and on the public health risks and hygiene criteria for bottled seawater intended for domestic use

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