Outbreak of Suspected <i>Clostridium butyricum</i> Botulism in India

Chaudhry, Rama; Dhawan, Benu; Kumar, Deepak; Bhatia, Rajesh; Gandhi, Jayshree; Patel, Roohi; Purohit, BC

doi:10.3201/eid0403.980347

Cited by 53 publications

(26 citation statements)

References 6 publications

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“…Growth and neurotoxin production was attributed to the improper storage of the implicated crisp bread. 48 In Italy, an outbreak of botulism resulted from the consumption of tiramisu made with contaminated mascarpone cheese. 15 However, this botulism outbreak demonstrated that overt spoilage cannot always be regarded as a reliable barrier of food safety, since the tiramisu was described as "malodorous" at the time of consumption.…”

Section: B Associated Outbreaksmentioning

confidence: 99%

Shelf Life and Safety Concerns of Bakery Products—A Review

Smith

Daifas

El-Khoury

et al. 2004

Critical Reviews in Food Science and Nutrition

329

189

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Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche). However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products i.e., products with a water activity (a(w)) > 0.85. Furthermore, several bakery products also have been implicated infoodborne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres. This extensive review is divided into two parts. Part I focuses on the spoilage concerns of low, intermediate and high moisture bakery products while Part II focuses on the safety concerns of high moisture bakery products only. In both parts, traditional and novel methods of food preservation that can be used by the bakery industry to extend the shelf life and enhance the safety of products are discussed in detail.

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Section: B Associated Outbreaksmentioning

confidence: 99%

Shelf Life and Safety Concerns of Bakery Products—A Review

Smith

Daifas

El-Khoury

et al. 2004

Critical Reviews in Food Science and Nutrition

329

189

View full text Add to dashboard Cite

show abstract

“…In addition, we isolated several strains of BoNT/E-producing C. butyricum from soil specimens of China (9). In 1998, an outbreak of food-borne botulism was reported in India and was strongly suggested to be caused by BoNT/E-producing C. butyricum (2). These studies indicate that soil is the principal habitat of BoNT/E-producing C. butyricum and that this organism may be widely distributed throughout the world (9).…”

mentioning

confidence: 98%

Genetic Analysis of Type E Botulinum Toxin-Producing Clostridium butyricum Strains

Wang

Maegawa

Karasawa

et al. 2000

Appl Environ Microbiol

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Type E botulinum toxin (BoNT/E)-producing Clostridium butyricum strains isolated from botulism cases or soil specimens in Italy and China were analyzed by using nucleotide sequencing of the bont/E gene, random amplified polymorphic DNA (RAPD) assay, pulsed-field gel electrophoresis (PFGE), and Southern blot hybridization for the bont/E gene. Nucleotide sequences of the bont/E genes of 11 Chinese isolates and of the Italian strain BL 6340 were determined. The nucleotide sequences of the bont/E genes of 11 C. butyricum isolates from China were identical. The deduced amino acid sequence of BoNT/E from the Chinese isolates showed 95.0 and 96.9% identity with those of BoNT/E from C. butyricum BL 6340 and Clostridium botulinum type E, respectively. The BoNT/E-producing C. butyricum strains were divided into the following three clusters based on the results of RAPD assay, PFGE profiles of genomic DNA digested with SmaI or XhoI, and Southern blot hybridization: strains associated with infant botulism in Italy, strains associated with food-borne botulism in China, and isolates from soil specimens of the Weishan lake area in China. A DNA probe for the bont/E gene hybridized with the nondigested chromosomal DNA of all toxigenic strains tested, indicating chromosomal localization of the bont/E gene in C. butyricum. The present results suggest that BoNT/E-producing C. butyricum is clonally distributed over a vast area.

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“…Apart from the species Clostridium botulinum, which itself consists of four phylogenetically distinct groups of organisms, some strains of other clostridia, namely Clostridium butyricum and Clostridium baratii, are also known to produce BoNTs (2,4,7,13,20,26,34,44). Also, strains that produce two toxins and strains carrying silent toxin genes have been reported (8,22,24,39).…”

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confidence: 99%

Multiplex PCR for Detection of Botulinum Neurotoxin-Producing Clostridia in Clinical, Food, and Environmental Samples

Medici

Anniballi

Wyatt

et al. 2009

Appl Environ Microbiol

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Botulinum neurotoxin (BoNT), the most toxic substance known, is produced by the spore-forming bacterium Clostridium botulinum and, in rare cases, also by some strains of Clostridium butyricum and Clostridium baratii. The standard procedure for definitive detection of BoNT-producing clostridia is a culture method combined with neurotoxin detection using a standard mouse bioassay (SMB). The SMB is highly sensitive and specific, but it is expensive and time-consuming and there are ethical concerns due to use of laboratory animals. PCR provides a rapid alternative for initial screening for BoNT-producing clostridia. In this study, a previously described multiplex PCR assay was modified to detect all type A, B, E, and F neurotoxin genes in isolated strains and in clinical, food, environmental samples. This assay includes an internal amplification control. The effectiveness of the multiplex PCR method for detecting clostridia possessing type A, B, E, and F neurotoxin genes was evaluated by direct comparison with the SMB. This method showed 100% inclusivity and 100% exclusivity when 182 BoNT-producing clostridia and 21 other bacterial strains were used. The relative accuracy of the multiplex PCR and SMB was evaluated using 532 clinical, food, and environmental samples and was estimated to be 99.2%. The multiplex PCR was also used to investigate 110 freshly collected food and environmental samples, and 4 of the 110 samples (3.6%) were positive for BoNT-encoding genes.

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Outbreak of Suspected Clostridium butyricum Botulism in India

Cited by 53 publications

References 6 publications

Shelf Life and Safety Concerns of Bakery Products—A Review

Shelf Life and Safety Concerns of Bakery Products—A Review

Genetic Analysis of Type E Botulinum Toxin-Producing Clostridium butyricum Strains

Multiplex PCR for Detection of Botulinum Neurotoxin-Producing Clostridia in Clinical, Food, and Environmental Samples

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