Modeling the Effects of Citrus sinensis Essential Oil and Nitrite on Growth Probability of Clostridium botulinum Type A in Broth Media

2020 ◽  
Vol 16 (7) ◽  
pp. 1064-1071
Author(s):  
Mohammad A. Rezaei ◽  
Vadood Razavilar ◽  
Amirali Anvar ◽  
Zohreh Mashak
Keyword(s):  
Essential Oil ◽  
Citrus Sinensis ◽  
Clostridium Botulinum ◽  
Type A ◽  
Log P ◽  
Inhibitory Effects ◽  
Nacl Concentration ◽  
Botulinum Type ◽  
And Storage ◽  
Growth Probability

Background: Nitrite is a multifunctional food additive used for control of toxigenic Clostridium botulinum in foodstuffs. However, there is a growing concern about the carcinogenic and teratogenic effects of nitrite. The present research was done to assess the effects of Citrus sinensis essential oil and nitrite on the growth probability of C. botulinum type A using predictive mathematical modeling technique in broth media. Methods: Essential oil of C. sinensis was collected using Clevenger. Multifactorial design included diverse C. sinensis, nitrite and NaCl concentrations and also different pH ranges and storage temperatures were arranged in BHI broth medium. C. botulinum type A strains were then inoculated and their growth model was analyzed. Results: The synergistic inhibitory effects of nitrite and C. sinensis were significant (P<0.05). C. sinensis (0.045%) and nitrite (20 ppm) strongly decreased the growth of C. botulinum (log P%= - 2.2 versus log P%= 1.15). Decreasing temperature up to 25°C significantly affected growth probability of C. botulinum (P<0.05). Increasing NaCl concentration up to 3% did not cause any significant differences in the growth of C. botulinum (P= 0.062). Bacterial growth in broth media was completely inhibited at pH 5.5 and also in media contained C. sinensis (0.045%) and nitrite (60 ppm) at pH 6.5 (log P%= -3.76). Conclusion: Using certain concentrations of C. sinensis essential oil with other suboptimal factors (pH and temperature) and nitrite can control the growth of C. botulinum in broth media.

scholarly journals Effects of Citrus sinensis Essential Oil and Intrinsic and Extrinsic Factors on the Growth and ToxinProducing Ability of Clostridium botulinum Type A

2020 ◽  
Vol 8 (1) ◽  
pp. 8-14
Author(s):  
Adel Rezayi ◽  
Vadood Razavilar ◽  
Zohreh Mashak ◽  
Amirali Anvar
Keyword(s):  
Sodium Chloride ◽  
Citrus Sinensis ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Brain Heart Infusion ◽  
Type A ◽  
Mouse Bioassay ◽  
Extrinsic Factors ◽  
Botulinum Type ◽  
Intrinsic And Extrinsic Factors

Background: Considering the high fatality of botulism, the control of Clostridium botulinum and its neurotoxins has clinical importance. In this regard, using chemical preservatives, natural essential oils (Eos), and changes in the growth predisposing factors of bacteria are suitable methods to control the growth and toxin producing of C. botulinum in foods. Objective: The current survey was done to assess the effects of Citrus sinensis EO and intrinsic and extrinsic factors on the growth and toxin producing of C. botulinum type A. Materials and Methods: In this experiment with a factorial design, C. sinensis EO (0.0%, 0.015%, 0.03%, and 0.045%), nisin (0, 500, and 1500 IU/mL), nitrite (0, 20, and 60 ppm), pH (5.5 and 6.5), storage temperature (25 and 35° C), and sodium chloride (NaCl, 0.5% and 3%) were used to assess bacterial growth in the brain heart infusion medium. Finally, the mouse bioassay method was also used to assess toxicity. Results: Clostridium sinensis EO with a concentration of 0.045%, as well as the reduction of pH and temperature could significantly delay the growth of bacteria (P≤0.05) in contrast to the use of NaCl and nisin alone. However, all concentrations of sodium chloride (NaCl), nisin, and C. sinensis EO (< 0.045%) in interaction with each other, especially in combination with nitrite, showed good synergistic effects. Conclusion: These results suggested that using certain concentrations of C. sinensis EO and nisin, along with other suboptimal factors caused a significant decrease in the nitrite contents of foods with a significant reduction in the growth and toxin-producing ability of C. botulinum.

Subunit Stoichiometry of the Clostridium botulinum Type A Neurotoxin Complex Determined Using Denaturing Capillary Electrophoresis

2008 ◽  
Vol 27 (7-8) ◽  
pp. 420-425 ◽  
Author(s):  
Michael A. Lietzow ◽  
Elizabeth T. Gielow ◽  
Denise Le ◽  
Jifeng Zhang ◽  
Marc F. Verhagen
Keyword(s):  
Capillary Electrophoresis ◽  
Clostridium Botulinum ◽  
Type A ◽  
Subunit Stoichiometry ◽  
Botulinum Type ◽  
Neurotoxin Complex

Production of Botulinum Toxin in Inoculated Pack Studies of Foil-Wrapped Baked Potatoes

1981 ◽  
Vol 44 (12) ◽  
pp. 896-898 ◽  
Author(s):  
H. SUGIYAMA ◽  
MARGY WOODBURN ◽  
K. H. YANG ◽  
COLLEEN MOVROYDIS
Keyword(s):  
Botulinum Toxin ◽  
Clostridium Botulinum ◽  
Aluminum Foil ◽  
Type A ◽  
Russet Burbank ◽  
Inoculation Site ◽  
Botulinum Type ◽  
Lethal Doses ◽  
Spore Inoculation

Idaho Russet Burbank potatoes were surface or stab inoculated with 10 to 105 spores of Clostridium botulinum type A strain, overwrapped in aluminum foil, baked at 204 C for 50 min or 96 C for 3 h and then held at 22 or 30 C. The shortest incubations resulting in the first botulinogenic potatoes were inversely related to spore doses and ranged from 3 to 7 days; potatoes inoculated with 10 spores were toxic after 5 to 7 days. Total toxin in individual potatoes incubated 3 to 5 days were 5 × 103 to 5 × 105 mouse mean lethal doses. Toxin was not found at distances greater than 1.6 cm from the spore inoculation site. Results indicate that left-over, foil-wrapped, baked potatoes are a perishable food that must be refrigerated.

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