Competitive Inhibition between Different Clostridium botulinum Types and Strains

2004 ◽  
Vol 67 (12) ◽  
pp. 2682-2687 ◽  
Author(s):  
M. W. EKLUND ◽  
F. T. POYSKY ◽  
M. E. PETERSON ◽  
R. N. PARANJPYE ◽  
G. A. PELROY
Keyword(s):  
Clostridium Botulinum ◽  
Competitive Inhibition ◽  
Type A ◽  
Toxin Production ◽  
Inhibitory Effect ◽  
Potential Effect ◽  
Type B ◽  
Clostridium Sporogenes ◽  
Different Strains ◽  
Production Strain

Mixtures of proteolytic and nonproteolytic strains of toxigenic Clostridium botulinum types A, B, and F; nonproteolytic types B, E, and F; Clostridium sporogenes; and nontoxic E-like organisms resembling nonproteolytic C. botulinum were tested against each other for the purpose of selecting a mixture of compatible C. botulinum strains for inoculated pack studies on the basis of their sensitivity to bacteriophages and bacteriocin-like agents. All of the proteolytic strains produced bacteriocin-like agents that were inhibitory to three or more of the other proteolytic types and C. sporogenes. When selected strains of proteolytic types A and B were grown together, type A cultures produced neurotoxin, but type B toxin production was inhibited. Nonproteolytic strains of C. botulinum also produced bacteriocin-like agents against each other. Of these, type E strain EF4 produced bacteriocin-like agents against both proteolytic and nonproteolytic types of C. botulinum and C. sporogenes. EF4, however, was not inhibitory to the nontoxigenic E-like strains. When EF4 was grown with type A strain 62A, it had an inhibitory effect on type A toxin production. Strain 62A inactivated the type E toxin of EF4 after 7 to 21 days at 30°C. On the basis of the production of these bacteriocin-like agents by different strains of C. botulinum and their potential effect on neurotoxin production, it is very important that compatible strains are used in mixtures for inoculated pack studies to determine the safety of a food process or product.

Growth and Toxin Production by Clostridium botulinum in Sliced Raw Potatoes Under Vacuum With and Without Sulfite

1994 ◽  
Vol 57 (10) ◽  
pp. 878-881 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
E. JEFFERY RHODEHAMEL ◽  
DONALD A. KAUTTER
Keyword(s):  
Sensory Evaluation ◽  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Toxin Production ◽  
Inoculum Size ◽  
Consumer Acceptability ◽  
Human Consumption ◽  
Type B ◽  
Botulinum Type

The ability of Clostridium botulinum type A or B spores to grow and produce toxin in fresh raw potatoes under vacuum with or without sulfite at 22°C was investigated. Fresh, peeled, sliced potatoes, untreated or dipped for 2 min in sulfite (NaHSO3) and drained, were surface-inoculated at several levels with a mixture of C. botulinum spores, either type A or B, and placed in oxygen-impermeable bags (200 g/bag) that were then vacuum-sealed and incubated at room temperature (22°C). Toxicity was tested on days 0, 3, 4, 5 and 6. After incubation, the potatoes were blended and centrifuged, and the millipore-filtered supernatant fluid was injected intraperitoneally into mice. Sensory evaluation, except taste, was also performed. Potatoes inoculated with C. botulinum type A spores, but untreated with NaHSO3 became toxic in 3 days, which coincided with the sensory evaluation, “Unfit for human consumption.” However, despite inoculum size or residual SO2 levels, potatoes treated with NaHSO3 appeared acceptable for human consumption through day 6, even though they were toxic after 4 days of incubation. Toxicity from type B spores occurred later and in fewer test samples than type A. Again, the potatoes appeared acceptable but were toxic. Thus, although NaHSO3 markedly extended the consumer acceptability of peeled, sliced, raw potatoes at the abuse temperature, it did not inhibit outgrowth and toxin production by C. botulinum under these same conditions.

Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic

1988 ◽  
Vol 51 (11) ◽  
pp. 862-865 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
DONALD A. KAUTTER
Keyword(s):  
Soybean Oil ◽  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Toxin Production ◽  
Type B ◽  
Botulinum Type

The ability of Clostridium botulinum types A and B spores to grow and produce toxin in commercially bottled chopped garlic in soybean oil was investigated. Eight type A and seven type B strains of C. botulinum, mostly of vegetable origin, were used as inocula. Various numbers of spores were inoculated directly into the jars containing garlic, incubated at 35°C and sampled for organoleptic acceptance and presence of toxin every 5th d. In parallel studies conducted at room temperature, jars were sampled at 15-d intervals. At 35°C, when 1 spore/g of garlic was used as inoculum, toxin was produced in 15 d by type A and in 20 d by type B strains. At room temperature, five spores of type A or B per g of garlic produced toxin throughout 75 d. Even when highly toxic, garlic looked and smelled acceptable. Five strains of C. botulinum type A were isolated from 115 bulbs of fresh garlic.

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.

Growth and Toxin Production of Proteolytic Clostridium botulinum in Aseptically Steamed Rice Products at pH 4.6 to 6.8, Packed under Modified Atmosphere, Using a Deoxidant Pack

2008 ◽  
Vol 71 (3) ◽  
pp. 468-472 ◽  
Author(s):  
BON KIMURA ◽  
RYUSUKE KIMURA ◽  
TETSUYA FUKAYA ◽  
KINYA SAKUMA ◽  
SATOKO MIYA ◽  
...  
Keyword(s):  
Oxygen Concentration ◽  
Clostridium Botulinum ◽  
Type A ◽  
Experimental Period ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Type B ◽  
Effect Of Ph ◽  
The Past ◽  
Ph Values

Demand for aseptically steamed rice products has been increasing rapidly in Japan over the past 10 years. In our previous study, we showed that proteolytic Clostridium botulinum produce toxins in steamed rice products packaged under a modified atmosphere of ≤ 0.3% oxygen. In the present study, we examined the effect of pH to control botulism risk in steamed rice products packaged under modified atmosphere (5% CO2 and 95% N2 as the balance) with the inclusion of a deoxidant pack to produce an oxygen concentration of ≤0.3%. A mixture of 10 strains of proteolytic C. botulinum (5 type A strains and 5 type B strains) was inoculated into steamed rice products at pH values between 4.6 and 6.8 prior to packaging. All samples were stored at 30°C for 24 weeks. Samples at higher pH showed earlier starts of neurotoxin production. Neurotoxin was detected after 2 weeks of incubation in samples at pH 5.4 or above, whereas it took 4 weeks for the toxin to be detected in samples at pH 5.2 to 5.3 and 12 weeks in samples at pH 5.0 to 5.1. In samples at pH 4.9 or below, no toxin was detected during the experimental period. Apparent sample spoilage did not occur before C. botulinum produced neurotoxin in most of the samples. Based on these results, we conclude that aseptically steamed rice products must be packaged at pH 4.9 or below under modified atmosphere containing ≤0.3% oxygen, with the inclusion of a deoxidant pack.

Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry

1979 ◽  
Vol 42 (3) ◽  
pp. 222-224 ◽  
Author(s):  
JACORA C. DE WIT ◽  
S. NOTERMANS ◽  
N. GORIN ◽  
E. H. KAMPELMACHER
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Type A ◽  
Toxin Production ◽  
Type B ◽  
Garlic Oil ◽  
Botulinum Type

Garlic oil (or onion oil) when used in the proportion of 1500 μg per g of meat slurry inhibited toxin production by Clostridium botulinum type A (strain 73A). The inhibition, however, was not complete. Toxin production by C. botulinum type B (strain RIV 1) and type E (strain RIV 2) was not inhibited. It is not recommended that these oils be used for inhibiting toxin production by C. botulinum, as meat and meat products can contain several types of Clostridium sp. and not just type A.

Prevalence of Clostridium botulinum in Seafood and Significance of Multiple Incubation Temperatures for Determination of Its Presence and Type in Fresh Retail Fish

1990 ◽  
Vol 53 (8) ◽  
pp. 668-673 ◽  
Author(s):  
DAVID A BAKER ◽  
CONSTANTIN GENIGEQRGIS ◽  
GENARO GARCIA
Keyword(s):  
Clostridium Botulinum ◽  
Type A ◽  
Toxin Production ◽  
Most Probable Number ◽  
Type B ◽  
Probable Number ◽  
Modified Atmospheres ◽  
Three Samples ◽  
High Prevalence ◽  
Incubation Temperatures

Two surveys for the presence and type of Clostridium botulinum in fresh seafood obtained from local supermarkets, processors, a fish farm, and a state hatchery were conducted between 1984 and 1987. During the first survey, we analyzed 166 samples representing 14 types of fish and 5 other types of seafood. An overall prevalence of 21.7% was found. Thirty-three samples (19.9%) harbored C. botulinum type A, 4 (2.4%) type B, 1 (0.6%) type E, and 1 sample (0.6%) type F. The most probable number (MPN) for C. botulinum in Pacific rockfish (red snapper) and salmon ranged from 9–240 and 3–120 organisms/100 g, respectively, in selected samples. The second survey examined 54 samples of fresh fillets representing 15 types of fish. Seventy grams of homogenate were vacuum packaged and incubated at 30°C for 3 d. Of the 54 samples, 36 (66.7%) resulted in toxin production. Of these 36 samples, 18 had type A C. botulinum, 8 type E, 4 nonproteolytic (np) type B, 2 proteolytic type B, 1 type F (np), and 3 harbored both type A and E organisms. When duplicate samples of each homogenate were incubated at 12°C for 8 d and at 8°C for 14 and 28 d, seven more samples initially shown at 30°C to harbor only one type of C. botulinum revealed the presence of a second type (4 had type E and 3 had B [np]). The high prevalence of nonproteolytic spore types is of particular significance when considering the risk of C. botulinum growth in fresh and minimally processed seafood stored for extended times under modified atmospheres at low temperatures.

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.

Outgrowth of Clostridium botulinum in Shredded Cabbage at Room Temperature Under a Modified Atmosphere

1990 ◽  
Vol 53 (10) ◽  
pp. 831-833 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
DONALD A. KAUTTER ◽  
TIMOTHY LILLY ◽  
E. JEFFERY RHODEHAMEL
Keyword(s):  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Modified Atmosphere ◽  
Type B

The ability of Clostridium botulinum types A and B spores to grow and produce toxin in shredded cabbage at room temperature under a modified atmosphere was investigated. Seven type A and seven type B strains of C. botulinum, mostly of vegetable origin, were used as inocula. Shredded cabbage in high barrier bags, 250 g/bag, was inoculated with various numbers of spores, sealed under a modified atmosphere of 70% CO2 and 30% N2 and incubated at room temperature. Duplicate bags were examined for organoleptic acceptability and the presence of toxin from day 3 by blending the entire contents of each bag and injecting mice with dilutions of the extracts. Toxic extracts were typed with appropriate antitoxins. Only type A spores grew and produced toxin in the cabbage. An inoculum of approximately 100–200 type A spores/g of cabbage, whether in single strains or in various combinations, produced toxin on days 4, 5, and 6, while the cabbage was still organoleptically acceptable, as determined by appearance, odor, and texture.

Control of Nonproteolytic Clostridium botulinum Types B and E in Crab Analogs by Combinations of Heat Pasteurization and Water Phase Salt

2002 ◽  
Vol 65 (1) ◽  
pp. 130-139 ◽  
Author(s):  
M. E. PETERSON ◽  
R. N. PARANJPYE ◽  
F. T. POYSKY ◽  
G. A. PELROY ◽  
M. W. EKLUND
Keyword(s):  
Sodium Chloride ◽  
Clostridium Botulinum ◽  
Frozen Storage ◽  
Toxin Production ◽  
Water Phase ◽  
Type B ◽  
C Storage ◽  
Time Period ◽  
Heat Pasteurization ◽  
G Prior

Water phase sodium chloride (WPS) levels of 1.8 to 3.0% in combination with heat pasteurization for 15 min at temperatures of 75, 80, 85, and 90°C were evaluated as methods for the inactivation or inhibition of nonproteolytic, psychrotrophic Clostridium botulinum types B and E in crab analogs (imitation crab legs) subsequently stored at 10 and 25°C. Samples inoculated with 102 type B or E spores per g prior to pasteurization remained nontoxic for 120 days at 10°C and for 15 days at 25°C. With 104 type E spores per g and 80°C pasteurization, ≥2.4 and 2.7% WPS was required for inhibition at 10 and 25°C storage, respectively. Pasteurization at 85°C decreased the inhibitory level of WPS to 2.1% at 10°C and to 2.4% at 25°C. When the inoculum was 104 type B spores per g, samples with 2.7% WPS were toxic after 80 days of storage at 10°C. Samples inoculated with 103 type B spores per g and processed at 85°C remained nontoxic for 15 days at 25°C with a WPS of ≥2.4%. When pasteurization was carried out before inoculation and packaging, 1.8% WPS prevented toxin production by 102 and 104 type E spores per g for 30 days at 10°C, and this time period increased as the WPS concentrations increased. Three percent WPS prevented toxin production by 104 type E spores per g in vacuum-packaged analogs stored 110 days at 10°C. Pasteurization processes used in these experiments, however, do not inactivate the heat-resistant proteolytic types of Clostridium botulinum. Therefore, the most important factor controlling the growth of this bacterium is continuous refrigeration below 3.0°C or frozen storage of the finished product.

Inhibition of Bacterial Spore Growth by Fatty Acids and Their Sodium Salts

1992 ◽  
Vol 55 (12) ◽  
pp. 980-984 ◽  
Author(s):  
LAHSEN ABABOUCH ◽  
AHMED CHAIBI ◽  
FRANCIS F. BUSTA
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Activity ◽  
Linolenic Acid ◽  
Lauric Acid ◽  
Clostridium Botulinum ◽  
Saturated Fatty Acids ◽  
Inhibitory Effect ◽  
Clostridium Sporogenes ◽  
Sodium Salts ◽  
Inhibit Spore Germination

The antimicrobial activity of 11 fatty acids and their salts was tested on spores of Clostridium botulinum 62A, Clostridium sporogenes PA3679, and Bacillus cereus F4165/75. Linolenic acid was the most inhibitory fatty acid and lauric acid was the most inhibitory of the saturated fatty acids. Minimum inhibitory concentrations ranged from 50–150 μg/ml for lauric acid, ≥150 μg/ml for myristic acid, 30–100 μg/ml for linoleic acid, and 10–75 μg/ml for linolenic acid depending on the strain. Caprylic, capric, palmitic, stearic, arachidic, and erucic acids showed only partial inhibition (44 to 90%) at concentrations as high as 150 μg/ml. Addition of 0.2–0.3% (wt/vol) starch neutralized the inhibitory effect of palmitic, linoleic, and linolenic acids but had no effect on lauric acid even when increased to 1%. Lauric, linoleic, and linolenic acids were shown to inhibit spore germination as measured by loss of spore heat resistance.

Sign in / Sign up

Export Citation Format

Share Document