Impact of Clostridium botulinum genomic diversity on food safety

Peck, Michael W.; Vliet, Arnoud H. M. van

doi:10.1016/j.cofs.2016.09.006

Cited by 38 publications

(39 citation statements)

References 73 publications

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“…As C. botulinum group I and group II members are commonly isolated from environmental and clinical samples, isolates within these two species have been the focus of many studies. Recently, comparative genomics studies differentiated C. sporogenes and members of C. botulinum group I ( 12 , 13 , 16 – 18 ). Both C. sporogenes strains and members of C. botulinum group I may produce botulinum neurotoxins or be nontoxic ( 12 , 13 ).…”

Section: Introductionmentioning

confidence: 99%

Differentiating Botulinum Neurotoxin-Producing Clostridia with a Simple, Multiplex PCR Assay

Williamson

Vazquez

Hill

et al. 2017

Appl Environ Microbiol

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Diverse members of the genus Clostridium produce botulinum neurotoxins (BoNTs), which cause a flaccid paralysis known as botulism. While multiple species of clostridia produce BoNTs, the majority of human botulism cases have been attributed to Clostridium botulinum groups I and II. Recent comparative genomic studies have demonstrated the genomic diversity within these BoNT-producing species. This report introduces a multiplex PCR assay for differentiating members of C. botulinum group I, C. sporogenes, and two major subgroups within C. botulinum group II. Coding region sequences unique to each of the four species/subgroups were identified by in silico analyses of thousands of genome assemblies, and PCR primers were designed to amplify each marker. The resulting multiplex PCR assay correctly assigned 41 tested isolates to the appropriate species or subgroup. A separate PCR assay to determine the presence of the ntnh gene (a gene associated with the botulinum neurotoxin gene cluster) was developed and validated. The ntnh gene PCR assay provides information about the presence or absence of the botulinum neurotoxin gene cluster and the type of gene cluster present (ha positive [ha+] or orfX+). The increased availability of whole-genome sequence data and comparative genomic tools enabled the design of these assays, which provide valuable information for characterizing BoNT-producing clostridia. The PCR assays are rapid, inexpensive tests that can be applied to a variety of sample types to assign isolates to species/subgroups and to detect clostridia with botulinum neurotoxin gene (bont) clusters.IMPORTANCE Diverse clostridia produce the botulinum neurotoxin, one of the most potent known neurotoxins. In this study, a multiplex PCR assay was developed to differentiate clostridia that are most commonly isolated in connection with human botulism cases: C. botulinum group I, C. sporogenes, and two major subgroups within C. botulinum group II. Since BoNT-producing and nontoxigenic isolates can be found in each species, a PCR assay to determine the presence of the ntnh gene, which is a universally present component of bont gene clusters, and to provide information about the type (ha+ or orfX+) of bont gene cluster present in a sample was also developed. The PCR assays provide simple, rapid, and inexpensive tools for screening uncharacterized isolates from clinical or environmental samples. The information provided by these assays can inform epidemiological studies, aid with identifying mixtures of isolates and unknown isolates in culture collections, and confirm the presence of bacteria of interest.

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Section: Introductionmentioning

confidence: 99%

Differentiating Botulinum Neurotoxin-Producing Clostridia with a Simple, Multiplex PCR Assay

Williamson

Vazquez

Hill

et al. 2017

Appl Environ Microbiol

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“…Four types of human diseases are caused by the toxin: foodborne, wound, adult intestinal colonization and infant. Foodborne botulism results from the ingestion of pre-formed toxins, while the other three types occur by infection, multiplication and production of toxins by clostridial microorganisms either in wounds or in the gastrointestinal tract (Peck and Vliet, 2016). Some chemical constituents identified in EOs from S. odoratissima have had their antibacterial activity reported by the literature (Pandey et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

In vitro antimicrobial activity of Spiranthera odoratissima A. St. Hil. essential oils against foodborne pathogens and food spoilage bacteria

et al. 2020

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In Brazilian folk medicine, Spiranthera odoratissima has been used to treat rheumatism, infection and abdominal pain. Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. This paper aimed to investigate the chemical composition and in vitro antibacterial effects of EOs from S. odoratissima leaves and flowers against foodborne and spoilage bacteria Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli, Clostridium botulinum, Bacillus cereus and Pseudomonas aeruginosa. Minimum inhibitory concentration (MIC) values of EOs were calculated by the broth microdilution method on 96-well microplates. Both GC-FID and GC-MS analyses revealed that the major components determined in EOs from S. odoratissima leaves were β-caryophyllene (23.8%), bicyclogermacrene (10.8%) and δ-cadinene (7.1%). Major constituents found in EOs from its flowers were β-caryophyllene (14.1%), spathulenol (8.1%) and γ-cadinene (7.2%). EOs from S. odoratissima leaves and flowers showed strong antibacterial activity against Yersinia enterocolitica (MIC = 0.30 mg/mL), Staphylococcus aureus (MIC = 0.12 mg/mL), Clostridium botulinum (MIC = 0.30 mg/mL), Bacillus cereus (MIC = 0.20 mg/mL) and Listeria monocytogenes (MIC = 0.25 mg/mL). These EOs could be important natural alternatives to prevent bacterial growth in food products.

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“…Bacteria can cause disease by direct invasion of intestinal mucosal cells causing ulceration as in Salmonella, Shigella, Campylobacter and Yersinia (Figs. 1 and 2), through preformed toxins as in Clostridium botulinum and Staphylococcus aureus, or by producing toxins within the intestine as in Vibrio spp., Clostridium perfringens and Shiga toxin-producing Escherichia coli [1,7,8]. Sudden deterioration and death can result from dehydration, fluid and electrolyte imbalances, shock, intestinal perforation, and disseminated intravascular coagulation [9][10][11][12].…”

Section: Infectionsmentioning

confidence: 99%

Death by food

Byard

2017

Forensic Sci Med Pathol

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Although death from food is not an uncommon finding in forensic facilities worldwide, the range of underlying lethal mechanisms and associated conditions that should be sought at the time of autopsy is quite disparate. Deaths may occur from i) infectious agents including bacteria, viruses, protozoa, cestodes, nematodes and prions; ii) natural toxins including amanita toxins, tetrodotoxin, ciguatera and scombroid; iii) anaphylaxis; iv) poisoning; v) mechanical issues around airway and gut obstruction and/or perforation; and vi) miscellaneous causes. Food-related deaths are important in terms of global mortality, and thus autopsies need to be comprehensive with full ancillary testing. Medicolegal matters may involve issues concerning likely exposure to infectious agents, possible foods ingested, the declared content and possible components of food, the significance of toxicological analyses, and aspects of duty of care in cases of café coronary syndrome and gastroenteritis while in care.

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Impact of Clostridium botulinum genomic diversity on food safety

Cited by 38 publications

References 73 publications

Differentiating Botulinum Neurotoxin-Producing Clostridia with a Simple, Multiplex PCR Assay

Differentiating Botulinum Neurotoxin-Producing Clostridia with a Simple, Multiplex PCR Assay

In vitro antimicrobial activity of Spiranthera odoratissima A. St. Hil. essential oils against foodborne pathogens and food spoilage bacteria

Death by food

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