The effect of recovery medium on the estimated heat-inactivation of spores of non-proteolytic Clostridium botulinum

Peck, Michael W.; Fairbairn, D.A.; Lund, Barbara M.

doi:10.1111/j.1472-765x.1992.tb00749.x

Cited by 94 publications

(77 citation statements)

References 11 publications

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“…Spores were heated at 90°C using the submerged tube method described by Peck et al (1992a) except that 100 p1 of the concentrated spore suspension (containing 3 x 10' spores) was added to 9.9 ml of PY broth instead of Sorenson's phosphate buffer.…”

Section: Heat Treatmentmentioning

confidence: 99%

“…Spores were produced using a two-phase medium (Peck et al 1992a). A mixed spore suspension was prepared containing 3 x lo9 viable spores ml-', with approximately equal numbers of spores of each strain.…”

Section: Spore Preparationmentioning

confidence: 99%

“…However, the measured heat resistance depends on many factors including the strain tested, its method of preparation and the heating and recovery media (Kim and Foegeding 1993). In particular, the presence of lysozyme substantially increases the recovery of heat-damaged spores (Peck et al 1992a). It is thought that lysozyme can substitute for a heat-damaged germination system in a sub-population of lysozyme-permeable spores (Peck et al 1992b).…”

Section: Introductionmentioning

confidence: 99%

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Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

1997

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. 1997. Refrigerated processed foods of extended durability rely on a mild heat treatment combined with refrigerated storage to ensure microbiological safety and quality. The principal microbiological safetj risk in foods of this type is non-proteolj-tic Ciostridiiint botultnum. In this article the combined effect of mild heat treatment and refrigerated storage on the time to growth and probabilitv of growth from spores of non-proteolytic CI. botulinum is described. Spores of non-proteolytic CI. hotu/iirum (two strains each of type B, E and F) were heated at 90°C for between 0 and 60 min and subsequent&-incubated at 5", 10" or 30°C in PYGS broth in the presence or absence of 17-sozyme. T h e number of spores that resulted in turbidit!. depended o n the combination of heat treatment, incubation time a n d incubation temperature the!-recei\-ed. Heating at 90°C for 1 or more min ensured a 10' reduction when spores were subsequently incubated at 5°C for u p to 23 weeks. Heating at 90°C for 60 min ensured a 10' reduction o\-er 23 weeks when subsequent incubation was at 10°C in the presence of added lysozj-me. The same treatment did not reduce the spore population by lo6 when subsequent incubation was at 30°C.

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Section: Heat Treatmentmentioning

confidence: 99%

Section: Spore Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

1997

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“…The proteolytic activity of the isolates was demonstrated by plating the strains on reinforced clostridium medium containing 5% (vol/ wt) skim milk (14). The two C. botulinum type B isolates were genotyped by pulsed-field gel electrophoresis (PFGE) typing (5) and randomly amplified polymorphic DNA (RAPD) analysis (7).…”

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confidence: 99%

Infant Botulism Acquired from Household Dust Presenting as Sudden Infant Death Syndrome

Nevas¹,

Lindström²,

Virtanen

et al. 2005

J Clin Microbiol

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Clostridium botulinum type B was detected by multiplex PCR in the intestinal contents of a suddenly deceased 11-week-old infant and in vacuum cleaner dust from the patient's household. C. botulinum was also isolated from the deceased infant's intestinal contents and from the household dust. The genetic similarity of the two isolates was demonstrated by pulsed-field gel electrophoresis and randomly amplified polymorphic DNA analysis, thereby confirming that dust may act as a vehicle for infant botulism that results in sudden death

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“…Spores of C. botulinum ATCC 3502 were produced in a two-phase medium as described by Peck et al (25). The medium was inoculated with 5 ml of a growing culture in TPGY medium.…”

Section: Methodsmentioning

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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The effect of recovery medium on the estimated heat-inactivation of spores of non-proteolytic Clostridium botulinum

Cited by 94 publications

References 11 publications

Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinum

Infant Botulism Acquired from Household Dust Presenting as Sudden Infant Death Syndrome

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

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