The detection of Clostridium botulinum type E in smoked fish products in the Pacific Northwest

1970 ◽  
Vol 16 (3) ◽  
pp. 207-209 ◽  
Author(s):  
Sidney Hayes ◽  
James M. Craig ◽  
K. S. Pilcher
Keyword(s):  
Pacific Northwest ◽  
Clostridium Botulinum ◽  
Fish Products ◽  
Smoked Fish ◽  
The Pacific ◽  
Three Samples ◽  
Retail Outlets ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Pure Cultures

A total of 240 samples of smoked fish products, including salmon, sturgeon, black cod, and others, produced by 28 small processors in the Pacific Northwest, were purchased from retail outlets and examined culturally for the presence of Clostridium botulinum. The culture filtrates from 47 of the samples (19.6%) were toxic to mice and in 11 samples (4.6%) type E botulinal toxin was identified by means of specific antitoxin. No other type of botulinal toxin was found. Pure cultures of the organism were isolated from three samples.

scholarly journals Thermal Inactivation of Nonproteolytic Clostridium botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products

2003 ◽  
Vol 69 (7) ◽  
pp. 4029-4036 ◽  
Author(s):  
Miia Lindström ◽  
Mari Nevas ◽  
Sebastian Hielm ◽  
Liisa Lähteenmäki ◽  
Michael W. Peck ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Clostridium Botulinum ◽  
Thermal Destruction ◽  
Thermal Inactivation ◽  
Fish Products ◽  
Smoked Fish ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Sensory Qualities ◽  
Model Fish

ABSTRACT Thermal inactivation of nonproteolytic Clostridium botulinum type E spores was investigated in rainbow trout and whitefish media at 75 to 93°C. Lysozyme was applied in the recovery of spores, yielding biphasic thermal destruction curves. Approximately 0.1% of the spores were permeable to lysozyme, showing an increased measured heat resistance. Decimal reduction times for the heat-resistant spore fraction in rainbow trout medium were 255, 98, and 4.2 min at 75, 85, and 93°C, respectively, and those in whitefish medium were 55 and 7.1 min at 81 and 90°C, respectively. The z values were 10.4°C in trout medium and 10.1°C in whitefish medium. Commercial hot-smoking processes employed in five Finnish fish-smoking companies provided reduction in the numbers of spores of nonproteolytic C. botulinum of less than 103. An inoculated-pack study revealed that a time-temperature combination of 42 min at 85°C (fish surface temperature) with >70% relative humidity (RH) prevented growth from 106 spores in vacuum-packaged hot-smoked rainbow trout fillets and whole whitefish stored for 5 weeks at 8°C. In Finland it is recommended that hot-smoked fish be stored at or below 3°C, further extending product safety. However, heating whitefish for 44 min at 85°C with 10% RH resulted in growth and toxicity in 5 weeks at 8°C. Moist heat thus enhanced spore thermal inactivation and is essential to an effective process. The sensory qualities of safely processed and more lightly processed whitefish were similar, while differences between the sensory qualities of safely processed and lightly processes rainbow trout were observed.

Incidence of Clostridium botulinum Type E in Fish Products in the United Kingdom

Nature ◽  
1966 ◽  
Vol 211 (5045) ◽  
pp. 205-206 ◽  
Author(s):  
D. C. CANN ◽  
BARBARA B. WILSON ◽  
J. M. SHEWAN ◽  
G. HOBBS
Keyword(s):  
United Kingdom ◽  
Clostridium Botulinum ◽  
Fish Products ◽  
The United Kingdom ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

scholarly journals Factors affecting the toxicity of rotting carcasses containing Clostridium botulinum type E

1988 ◽  
Vol 100 (3) ◽  
pp. 399-405 ◽  
Author(s):  
G. R. Smith ◽  
Ann Turner ◽  
Diane Till
Keyword(s):  
Clostridium Botulinum ◽  
Complete Loss ◽  
Prolonged Incubation ◽  
Factors Affecting ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Pure Cultures ◽  
Type C ◽  
Cooked Meat

SummaryMice killed shortly after receiving c. 2000 spores of a type E strain of Clostridium botulinum per os were incubated at one of five chosen temperatures together with bottles of cooked meat medium seeded with a similar inoculum. After incubation the rotting carcasses were homogenized. Sterile membrane filtrates of the homogenates (10%, w/v) and pure cultures were then titrated for toxicity. Some of the main findings were confirmed with two further type E strains.Toxicity produced at 37 °C was poor in both carcasses and cultures (200–20000 mouse intraperitoneal LD/g or ml). It was good in both systems at 30 and 23 °C, usually reaching 20000–200000 LD/g or ml, and in carcasses occasionally more; at 30 °C maximal toxicity was reached more quickly in carcasses than in cultures. Prolonged incubation (36–118 days) at 30 or 23 °C resulted in complete loss of toxicity in virtually all carcasses but not in cultures. At 16 °C the development of toxicity in carcasses was strikingly greater than in cultures. At 9 °C neither system produced more than slight toxicity after prolonged incubation. Trypsinization increased the toxicity of cultures but not usually of carcasses. Unfiltered carcass homogenate (10%, w/v) with maximal intraperitoneal toxicity was harmless for mice by mouth in doses of 0·25 ml. These findings differed in important respects from those made earlier with a type C strain.

Inhibition of Clostridium botulinum Type E Toxin Formation by Potassium Chloride and Sodium Chloride in Hot-Process (Smoked) Whitefish (Coregonus clupeaformis)

1985 ◽  
Vol 48 (11) ◽  
pp. 971-975 ◽  
Author(s):  
G. A. PELROY ◽  
A. SCHERER ◽  
M. E. PETERSON ◽  
R. PARANJPYE ◽  
M. W. EKLUND
Keyword(s):  
Ionic Strength ◽  
Clostridium Botulinum ◽  
Chloride Ion ◽  
Toxin Production ◽  
Ion Concentration ◽  
Coregonus Clupeaformis ◽  
Smoked Fish ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Toxin Formation

Whitefish steaks were brined in NaCl, KCl, or equimolar NaCl:KCl to contain similar chloride ion concentration and inoculated intramuscularly with 10 or 100 spores of Clostridium botulinum type E per gram of fish. Steaks were then heated in a simulated (i.e., without smoke) hot-smoke process to internal temperatures of 62.8° to 76.7°C (145°–170°F) for the final 30 min of a 2- to 3-h process, packaged under vacuum in oxygen-impermeable film, and stored at abuse temperature of 25°C. During 7 d of storage, toxin production was inhibited in steaks containing more than 0.66 ionic strength NaCl, 0.64 KCl, or 0.71 equimolar NaCl:KCl. The results indicate that it is feasible to substitute KCl for NaCl in hot-process smoked fish for inhibition of outgrowth and toxin production by Clostridium botulinum type E.

scholarly journals Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish

1968 ◽  
Vol 16 (1) ◽  
pp. 133-137 ◽  
Author(s):  
Lee N. Christiansen ◽  
Janet Deffner ◽  
E. M. Foster ◽  
H. Sugiyama
Keyword(s):  
Clostridium Botulinum ◽  
Smoked Fish ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E
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