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.

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.

Effect of Fill Temperature on Clostridium botulinum Type A Toxin Activity during the Hot Filling of Juice Bottles

2015 ◽  
Vol 78 (8) ◽  
pp. 1506-1511
Author(s):  
GUY E. SKINNER ◽  
GREGORY J. FLEISCHMAN ◽  
FRAN BALSTER ◽  
KARL REINEKE ◽  
N. RUKMA REDDY ◽  
...  
Keyword(s):  
Clostridium Botulinum ◽  
Apple Juice ◽  
Lethal Dose ◽  
Type A ◽  
The United States ◽  
Mouse Bioassay ◽  
Potential Threat ◽  
Complete Inactivation ◽  
Inverted Orientation ◽  
Botulinum Type

The potential threat of terrorist attacks against the United States food supply using neurotoxin produced by Clostridium botulinum (BoNT) has resulted in the need for studying the effect of various food process operations on the bioavailability of this toxin. The objective of this study was to evaluate C. botulinum type A neurotoxin bioavailability after a simulated hot fill juice bottling operation. C. botulinum type A acid mud toxin (∼106 mouse lethal dose [MLD50]/ml) was deposited into juice bottles at an experimentally determined fastest cooling spot. Bottles (12 or 20 oz [355 and 592 ml]) were filled with either apple juice or an orange drink, at 80 or 85°C, in either upright or inverted orientations. Toxicity of the juice was evaluated as a function of holding time (1 to 2 min) by the mouse bioassay. The fastest cooling point in the upright orientation was determined to be at a bottle's bottom rim. In the inverted orientation, the fastest cooling point was in the bottle cap region. With respect to these two points, the upright bottle cooled faster than the inverted bottle, which was reflected in a higher inactivation of BoNT in the latter. For the orange drink (pH 2.9) toxicity was reduced by 0.5 × 106 MLD50/ml to a nondetectable level after 1 min in all bottle sizes, orientations, and temperatures as measured by the mouse bioassay. This indicates that there was at least a 0.5 × 106 MLD50/ml reduction in activity. Inactivation in apple juice (pH 4.0), to the same degree as in the orange drink, was found only for the inverted orientation at 85°C. Complete inactivation in apple juice for all conditions was found at a lower added toxin level of 0.25 × 105 MLD50/ml. In general, bottle inversion and filling at 85°C provided complete inactivation of BoNT to the 0.5 × 106 MLD50/ml level. All experiments resulted in the inactivation of 2.5 × 104 MLD50/ml of BoNT regardless of juice type, fill temperature, or bottle orientation and size.

Incidence of Clostridium botulinum in Vegetables Packaged under Vacuum or Modified Atmosphere

1996 ◽  
Vol 59 (1) ◽  
pp. 59-61 ◽  
Author(s):  
TIMOTHY LILLY ◽  
HAIM M. SOLOMON ◽  
E. JEFFERY RHODEHAMEL
Keyword(s):  
Clostridium Botulinum ◽  
Type A ◽  
Toxin Production ◽  
Mouse Bioassay ◽  
Modified Atmosphere ◽  
Type B ◽  
Green Pepper ◽  
Botulinum Type ◽  
Negative Controls ◽  
Anaerobic Environment

Because modified atmosphere-packaged (MAP) vegetables may provide an anaerobic environment conducive to Clostridium botulinum growth and toxin production, the incidence of C. botulinum spores in commercially available, precut MAP vegetables was determined. One-pound (454-g) packages of MAP vegetables were aseptically opened, added to freshly steamed and cooled sterile trypticase-peptone-glucose-yeast extract broth and incubated at 35°C for 7 days. Positive and negative controls were included with each sampling. After incubation the broth cultures were tested for toxicity by the standard mouse bioassay. Of the 1,118 MAP vegetable packages examined, one package each of shredded cabbage, chopped green pepper, and Italian salad mix contained C. botulinum type A spores. One additional salad mix (main ingredient, escarole) contained both C. botulinum type A and type B spores. Results indicated a low overall incidence rate (0.36%) of C. botulinum spores in commercially available precut MAP vegetables.

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

Modeling the Germination Kinetics of Clostridium botulinum 56A Spores as Affected by Temperature, pH, and Sodium Chloride†

2000 ◽  
Vol 63 (8) ◽  
pp. 1071-1079 ◽  
Author(s):  
FABIOLA P. CHEA ◽  
YUHUAN CHEN ◽  
THOMAS J. MONTVILLE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Phase Contrast ◽  
Brain Heart Infusion ◽  
Exponential Parameter ◽  
Contrast Microscopy ◽  
Microscopy Data ◽  
Fail Safe ◽  
Kinetics Of ◽  
Validation Experiments

The germination kinetics of proteolytic Clostridium botulinum 56A spores were modeled as a function of temperature (15, 22, 30°C), pH (5.5, 6.0, 6.5), and sodium chloride (0.5, 2.0, 4.0%). Germination in brain heart infusion (BHI) broth was followed with phase-contrast microscopy. Data collected were used to develop the mathematical models. The germination kinetics expressed as cumulated fraction of germinated spores over time at each environmental condition were best described by an exponential distribution. Quadratic polynomial models were developed by regression analysis to describe the exponential parameter (time to 63% germination) (r2 = 0.982) and the germination extent (r2 = 0.867) as a function of temperature, pH, and sodium chloride. Validation experiments in BHI broth (pH: 5.75, 6.25; NaCl: 1.0, 3.0%; temperature: 18, 26°C) confirmed that the model's predictions were within an acceptable range compared to the experimental results and were fail-safe in most cases.

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