scholarly journals Specific detection of Clostridium botulinum type B by using the polymerase chain reaction.

1992 ◽  
Vol 58 (1) ◽  
pp. 418-420 ◽  
Author(s):  
E A Szabo ◽  
J M Pemberton ◽  
P M Desmarchelier
Keyword(s):  
Polymerase Chain Reaction ◽  
Clostridium Botulinum ◽  
Type B ◽  
Specific Detection ◽  
Chain Reaction ◽  
Botulinum Type ◽  
Polymerase Chain

Detection of Clostridium botulinum type F using the polymerase chain reaction

1994 ◽  
Vol 8 (5) ◽  
pp. 365-373 ◽  
Author(s):  
Joseph L. Ferreira ◽  
Mostafa K. Hamdy ◽  
Steven G. McCay ◽  
Mark Hemphill ◽  
Nameer Kirma ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Clostridium Botulinum ◽  
Chain Reaction ◽  
Botulinum Type ◽  
Polymerase Chain

Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes

2001 ◽  
Vol 64 (2) ◽  
pp. 201-207 ◽  
Author(s):  
AGNÈS BRACONNIER ◽  
VÉRONIQUE BROUSSOLLE ◽  
SYLVIE PERELLE ◽  
PATRICK FACH ◽  
CHRISTOPHE NGUYEN-THE ◽  
...  
Keyword(s):  
Clostridium Botulinum ◽  
Raw Materials ◽  
Type A ◽  
Molecular Probes ◽  
Raw Material ◽  
Type B ◽  
Molecular Method ◽  
Chain Reaction ◽  
Botulinum Type ◽  
Polymerase Chain

A molecular method was used for the detection of Clostridium botulinum spores of type A, B, and E in commercial cooked and pasteurized vegetable purées and in the raw materials (vegetables and other ingredients). The method allowed the detection of less than 8 spores/g of product for C. botulinum type A, less than 1 spore/g for proteolytic type B, less than 21 spores/g for nonproteolytic type B, and less than 0.1 spore/g for type E. Thirty-seven samples of raw vegetables and ingredients were tested for the presence of C. botulinum type A, B, and E; 88 and 90 samples of vegetable purées were tested, respectively, for the presence of C. botulinum type A and B and for the presence of C. botulinum type E. All samples were negative, suggesting that the prevalence of C. botulinum in these vegetable purées and the raw ingredients is probably low.

scholarly journals Molecular Detection of Clostridium botulinum Type E Neurotoxin Gene in Smoked Fish by Polymerase Chain Reaction and Capillary Electrophoresis

1996 ◽  
Vol 79 (4) ◽  
pp. 861-865 ◽  
Author(s):  
Carl J Sciacchttano ◽  
Irvin N Hlrshfield
Keyword(s):  
Polymerase Chain Reaction ◽  
Capillary Electrophoresis ◽  
Dna Sequences ◽  
Clostridium Botulinum ◽  
Polymer System ◽  
Chain Reaction ◽  
Smoked Fish ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Polymerase Chain

Abstract The polymerase chain reaction (PCR), a rapid, sensitive technique for amplifying target DNA sequences of pathogenic microorgansims, was used to amplify Clostridium botulinum type E neurotoxin gene fragments in smoked fish. Other botulinal neurotoxin-producing strains, nontoxigenic strains, and food-related microorganisms did not yield nonspecificamplification products with this PCR assay. PCR products were analyzed by capillary electrophoresis (CE) using a low-viscosity entangled polymer system. Resolution, sensitivity, and DNA sizing accuracy were improved, and analytical times were markedly shortened. The PCR/CE assay detected the C. botulinum type E neurotoxin gene in as few as 10 cells. The technique to other foods may also be a valuable tool for detecting foodborne pathogens.

scholarly journals Optimization of Polymerase Chain Reaction for Detection of Clostridium botulinum Type C and D in Bovine Samples

2007 ◽  
Vol 54 (8) ◽  
pp. 320-327 ◽  
Author(s):  
V. Prévot ◽  
F. Tweepenninckx ◽  
E. Van Nerom ◽  
A. Linden ◽  
J. Content ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Clostridium Botulinum ◽  
Chain Reaction ◽  
Botulinum Type ◽  
Type C ◽  
Polymerase Chain
Sign in / Sign up

Export Citation Format

Share Document