scholarly journals TOXIN PRODUCTION BY NATURALLY OCCURRING LEVELS OF CLOSTRIDIUM BOTULINUM IN IRRADIATED AND NONIRRADIATED SEAFOOD. Progress Report, 1969.

1969 ◽  
Author(s):  
J Nickerson ◽  
S Goldblith
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Progress Report ◽  
Naturally Occurring

Botulism: Cause, Effects, Diagnosis, Clinical and Laboratory Identification, and Treatment Modalities

2007 ◽  
Vol 1 (2) ◽  
pp. 122-134 ◽  
Author(s):  
Zygmunt F. Dembek ◽  
Leonard A. Smith ◽  
Janice M. Rusnak
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Treatment Modalities ◽  
Intracellular Protein ◽  
Investigational Product ◽  
Protein Targets ◽  
Naturally Occurring ◽  
Food Borne ◽  
Botulinum Neurotoxins ◽  
Laboratory Workers

ABSTRACTBotulism is a neuroparalytic disease caused by neurotoxins produced by the bacteriaClostridium botulinum. Botulinum neurotoxins (BoNTs) are among the most potent naturally occurring toxins and are a category A biological threat agent. The 7 toxin serotypes of BoNTs (serotypes A–G) have different toxicities, act through 3 different intracellular protein targets, and exhibit different durations of effect. Botulism may follow ingestion of food contaminated with BoNT, from toxin production ofC botulinumpresent in the intestine or wounds, or from inhalation of aerosolized toxin. Intoxication classically presents as an acute, symmetrical, descending flaccid paralysis. Early diagnosis is important because antitoxin therapy is most effective when administered early. Confirmatory testing of botulism with BoNT assays orC botulinumcultures is time-consuming, and may be insensitive in the diagnosis of inhalational botulism and in as many as 32% of food-borne botulism cases. Therefore, the decision to initiate botulinum antitoxin therapy is primarily based on symptoms and physical examination findings that are consistent with botulism, with support of epidemiological history and electrophysiological testing. Modern clinical practice and antitoxin treatment has reduced botulism mortality rates from ∼60% to ≤10%. The pentavalent botulinum toxoid is an investigational product and has been used for more than 45 years in at-risk laboratory workers to protect against toxin serotypes A to E. Due to declining immunogenicity and potency of the pentavalent botulinum toxoid, novel vaccine candidates are being developed. (Disaster Med Public Health Preparedness. 2007;1:122–134)

Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish1

1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  
Keyword(s):  
Great Lakes ◽  
Water Activity ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Water Phase ◽  
Salt Level ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Average Water

The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.

scholarly journals Study on potential Clostridium botulinum growth and toxin production in Parma ham

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Giuseppe Merialdi ◽  
Mattia Ramini ◽  
Giovanni Parolari ◽  
Silvana Barbuti ◽  
Maria Angela Frustoli ◽  
...  
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Limiting Factor ◽  
In Vitro Test ◽  
Type B ◽  
Potential Growth ◽  
Parma Ham ◽  
Nacl Concentration ◽  
Vitro Test

The objective of this study was to investigate <em>Clostridium botulinum</em> growth and toxin production in the industrially manufactured Italian Parma ham. The study focuses on the Parma ham production phase identified as maximum risk to <em>C. botulinum</em> proliferation, <em>i.e.</em> the transition from cold phase (salting and resting) to a phase carried out at temperature between 15 and 23°C (drying). A preliminary in vitro test was carried out in order to verify the capability of 6 <em>C. botulinum</em> strains (1 type A, 4 type B, and 1 type E strains) to grow in conditions of temperature, pH and NaCl concentration comparable to those of the beginning stage of ham drying. Five <em>C. botulinum</em> strains grew at 20°C and pH 6, four strains produced toxin when inoculated at a concentration equal to 10<sup>3</sup> cfu/mL at NaCl concentration of 4%, while when the inoculum concentration was 10 cfu/mL, NaCl concentration of 3% resulted the toxin-genesis limiting factor. An experimental contamination with a mixture of the 5 <em>C. botulinum</em> strains selected by the preliminary in vitro test was performed on 9 thighs inoculated at the end of the resting phase. The study was designed to evaluate the potential growth and toxin production in extremely favourable conditions for the bacterium. Type B proteolytic <em>C. botulinum</em> toxin was produced after 14 days of incubation at 20°C in 2 thighs characterised by high weight, low number of days of resting and anomalous physiochemical characteristics [one for very low NaCl concentration (1.59%), the other for elevated pH (6.27) and both for high water activity values (&gt;0.970)]. The results of this research confirm that the cold resting step is a critical phase in the production process of Parma ham for the investigated hazard. Based on the present study, the long resting phase adopted in the manufacturing of Parma ham is proven effective to prevent the growth of <em>C. botulinum</em>, an event which could not otherwise be excluded if the hams were processed under less stringent technological conditions.

scholarly journals Growth and Toxin Production of Clostridium botulinum Type E in Milk

1970 ◽  
Vol 53 (9) ◽  
pp. 1183-1186 ◽  
Author(s):  
R.B. Read ◽  
J.G. Bradshaw ◽  
D.W. Francis
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Relationship Between Water Activity of Fresh Pasta and Toxin Production by Proteolytic Clostridium botulinum

1991 ◽  
Vol 54 (3) ◽  
pp. 162-165 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
MICHAEL P. DOYLE
Keyword(s):  
Water Activity ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Principal Factor ◽  
Modified Atmosphere ◽  
Fresh Pasta ◽  
Sampling Times

Four types of fresh pasta (meat- or cheese-filled tortellini and flat noodle linguine or fettucine) were prepared with different water activities, inoculated with proteolytic Clostridium botulinum spores, packaged under a modified atmosphere, and stored at either 4 or 30°C for 8 to 10 weeks. Products were assayed for botulinal toxin at appropriate sampling times. No toxin was detected in any fresh pasta held at 4°C for up to 8 weeks. However, toxin was detected in meat tortellini with aw of 0.99 and 0.95 at 2 and 6 weeks, respectively, when held at 30°C. Toxin was not detected in tortellini with an aw of 0.94 or below held at 30°C for 10 weeks. Toxin was produced at 2 weeks in linguine at aw 0.96 and held at 30°C, whereas no linguine or fettucine at aw 0.93 or 0.95 and held at 30°C was toxic during 10 or 8 weeks, respectively. The aw of fresh pasta is a principal factor in preventing botulinal toxin production by proteolytic C. botulinum in temperature-abused products. A survey of commercially available fresh pasta revealed that most flat noodles were below the aw limit for botulinal toxin production, whereas most of the filled pasta had aw values which permitted toxin production if temperature abuse occurred.

scholarly journals Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in bacon

1974 ◽  
Vol 27 (4) ◽  
pp. 733-737 ◽  
Author(s):  
L. N. Christiansen ◽  
R. B. Tompkin ◽  
A. B. Shaparis ◽  
T. V. Kueper ◽  
R. W. Johnston ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Toxin Production

scholarly journals Physiology of Toxin Production by Clostridium botulinum Types A and B

1959 ◽  
Vol 7 (6) ◽  
pp. 374-377 ◽  
Author(s):  
P. F. Bonventre ◽  
L. L. Kempe
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production

scholarly journals Use of Immunofluorescence and Animal Tests to Detect Growth and Toxin Production by Clostridium botulinum Type E in Food

1968 ◽  
Vol 16 (1) ◽  
pp. 102-105 ◽  
Author(s):  
T. Midura ◽  
C. Taclindo ◽  
G. S. Nygaard ◽  
H. L. Bodily ◽  
R. M. Wood
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Animal Tests

scholarly journals Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat

1973 ◽  
Vol 25 (3) ◽  
pp. 357-362
Author(s):  
L. N. Christiansen ◽  
R. W. Johnston ◽  
D. A. Kautter ◽  
J. W. Howard ◽  
W. J. Aunan
Keyword(s):  
Clostridium Botulinum ◽  
Toxin Production ◽  
Cured Meat
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