Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite

2012 ◽  
Vol 75 (7) ◽  
pp. 1346-1349 ◽  
Author(s):  
RIIKKA KETO-TIMONEN ◽  
MIIA LINDSTRÖM ◽  
EERO PUOLANNE ◽  
MARKKU NIEMISTÖ ◽  
HANNU KORKEALA
Keyword(s):  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Processed Meat ◽  
Type B ◽  
Free Products ◽  
Cooked Ham ◽  
Botulinum Type ◽  
Wiener Type ◽  
Group Ii

The effect of three different concentrations of sodium nitrite (0, 75, and 120 mg/kg) on growth and toxigenesis of group II (nonproteolytic) Clostridium botulinum type B was studied in Finnish wiener-type sausage, bologna-type sausage, and cooked ham. A low level of inoculum (2.0 log CFU/g) was used for wiener-type sausage and bologna-type sausage, and both low (2.0 log CFU/g) and high (4.0 log CFU/g) levels were used for cooked ham. The products were formulated and processed under simulated commercial conditions and stored at 8°C for 5 weeks. C. botulinum counts were determined in five replicate samples of each nitrite concentration at 1, 3, and 5 weeks after thermal processing. All samples were positive for C. botulinum type B. The highest C. botulinum counts were detected in nitrite-free products. Toxigenesis was observed in nitrite-free products during storage, but products containing either 75 or 120 mg/kg nitrite remained nontoxic during the 5-week study period, suggesting that spores surviving the heat treatment were unable to germinate and develop into a toxic culture in the presence of nitrite. The results suggest that the safety of processed meat products with respect to group II C. botulinum type B can be maintained even with a reduced concentration (75 mg/kg) of sodium nitrite.

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.

scholarly journals Identification of protein receptor for Clostridium botulinum type B neurotoxin in rat brain synaptosomes.

1994 ◽  
Vol 269 (14) ◽  
pp. 10498-10503 ◽  
Author(s):  
T. Nishiki ◽  
Y. Kamata ◽  
Y. Nemoto ◽  
A. Omori ◽  
T. Ito ◽  
...  
Keyword(s):  
Rat Brain ◽  
Clostridium Botulinum ◽  
Type B ◽  
Rat Brain Synaptosomes ◽  
Protein Receptor ◽  
Botulinum Type ◽  
Brain Synaptosomes

Potential for Growth of Nonproteolytic Types of Clostridium botulinum in Pasteurized Restructured Meat Products: A Review1

1985 ◽  
Vol 48 (3) ◽  
pp. 265-276 ◽  
Author(s):  
J. SIMUNOVIC ◽  
J.L. OBLINGER ◽  
J.P. ADAMS
Keyword(s):  
Heat Resistance ◽  
Causative Agent ◽  
Clostridium Botulinum ◽  
Meat Products ◽  
Type B ◽  
The U.S ◽  
Restructured Meat

Type E and nonproteolytic type B strains of Clostridium botulinum can grow and produce toxin at temperatures below 5°C. Recent publications describing the greater heat resistance of nonproteolytic type B C. botulinum spores than type E spores are discussed in relation to suitable proess lethalities required for a safe pasteurized product. The incidences of botulism in Europe caused by nonproteolytic type B spores were compared to the lack of such incidences in the U.S. and to published procedures for isolating the causative agent for botulism. The incidence of C. botulinum spores in meat products in the U.S. also is reviewed.

scholarly journals Quantitative Interaction Effects of Carbon Dioxide, Sodium Chloride, and Sodium Nitrite on Neurotoxin Gene Expression in Nonproteolytic Clostridium botulinum Type B

2004 ◽  
Vol 70 (5) ◽  
pp. 2928-2934 ◽  
Author(s):  
Maria Lövenklev ◽  
Ingrid Artin ◽  
Oskar Hagberg ◽  
Elisabeth Borch ◽  
Elisabet Holst ◽  
...  
Keyword(s):  
Gene Expression ◽  
Carbon Dioxide ◽  
Growth Rate ◽  
Sodium Chloride ◽  
Optical Density ◽  
Sodium Nitrite ◽  
Clostridium Botulinum ◽  
Lag Phase ◽  
Type B ◽  
Phase Duration

ABSTRACT The effects of carbon dioxide, sodium chloride, and sodium nitrite on type B botulinum neurotoxin (BoNT/B) gene (cntB) expression in nonproteolytic Clostridium botulinum were investigated in a tryptone-peptone-yeast extract (TPY) medium. Various concentrations of these selected food preservatives were studied by using a complete factorial design in order to quantitatively study interaction effects, as well as main effects, on the following responses: lag phase duration (LPD), growth rate, relative cntB expression, and extracellular BoNT/B production. Multiple linear regression was used to set up six statistical models to quantify and predict these responses. All combinations of NaCl and NaNO2 in the growth medium resulted in a prolonged lag phase duration and in a reduction in the specific growth rate. In contrast, the relative BoNT/B gene expression was unchanged, as determined by the cntB-specific quantitative reverse transcription-PCR method. This was confirmed when we measured the extracellular BoNT/B concentration by an enzyme-linked immunosorbent assay. CO2 was found to have a major effect on gene expression when the cntB mRNA levels were monitored in the mid-exponential, late exponential, and late stationary growth phases. The expression of cntB relative to the expression of the 16S rRNA gene was stimulated by an elevated CO2 concentration; the cntB mRNA level was fivefold greater in a 70% CO2 atmosphere than in a 10% CO2 atmosphere. These findings were also confirmed when we analyzed the extracellular BoNT/B concentration; we found that the concentrations were 27 ng · ml−1 · unit of optical density−1 in the 10% CO2 atmosphere and 126 ng · ml−1 · unit of optical density−1 in the 70% CO2 atmosphere.

Group I Clostridium botulinum Strains Show Significant Variation in Growth at Low and High Temperatures

2009 ◽  
Vol 72 (2) ◽  
pp. 375-383 ◽  
Author(s):  
KATJA HINDERINK ◽  
MIIA LINDSTRÖM ◽  
HANNU KORKEALA
Keyword(s):  
Growth Rates ◽  
Significant Variation ◽  
Clostridium Botulinum ◽  
Maximum Growth ◽  
Type B ◽  
Strain Variation ◽  
Optimum Growth Temperature ◽  
Group I ◽  
Botulinum Type ◽  
The Difference

The minimum and maximum growth temperatures of 23 group I Clostridium botulinum strains of the toxin types A, AB, B, and F were determined. Moreover, the maximum growth rates at 20, 37, and 42°C of the same strains were recorded. The minimum growth temperatures varied from 12.8 to 16.5°C, whereas the maximum growth temperatures showed even wider variation, from 40.9 to 48.0°C. At 20 and 37°C, a twofold difference in maximum growth rates between the slowest and the fastest growing strains was found; at 42°C the difference was more than 30-fold. As expected, all strains grew significantly slower at 20°C than at 37°C. However, eight type B strains grew substantially faster at 42°C than they did at 37°C. These findings indicate that the optimum growth temperature for some group I C. botulinum type B strains is higher than the temperature of 37°C that is generally accepted. A significant correlation between maximum growth rates at 42°C and maximum growth temperatures was found for type B and F strains, whereas for type A strains no such correlation could be found. Strain variation was particularly high for the type B strains, reflecting the wide genetic diversity of this toxin type. The significant variation between strains of group I C. botulinum may have an impact on inoculation studies and predictive modeling when assessing the safety of foods.

CLOSTRIDIUM BOTULINUM AND SMOKED FISH PRODUCTION: 1963–19721

1973 ◽  
Vol 36 (1) ◽  
pp. 42-49 ◽  
Author(s):  
Paul J. Pace ◽  
Edward R. Krumbiegel
Keyword(s):  
Great Lakes ◽  
Environmental Samples ◽  
Clostridium Botulinum ◽  
Fish Production ◽  
Type B ◽  
Spore Form ◽  
Surveillance Studies ◽  
Smoked Fish ◽  
Botulinum Type ◽  
Insight Into

Occurrence of Clostridium botulinum in fish of the Great Lakes was not generally suspected until 1963. Surveillance studies conducted since then have revealed type E to be the most prevalent toxin type in fish and environmental samples of the area. Toxin types A and C, as well as non-proteolytic type B, have been detected only occasionally in Great Lakes fish. Research performed at a variety of laboratories, much of it since the human botulism outbreak traced to smoked fish in 1963, has provided insight into the physiology of C. botulinum type E and its spore form. Inoculated pack studies have elucidated conditions of storage which lead to elaboration of toxin. These data have been reviewed and collated with those derived from studies designed to evaluate the Milwaukee Smoked Fish Ordinance. Processing and handling requirements of the ordinance are delineated; the importance of limiting the time and temperature allowed for distribution of this mildly cooked product is emphasized.

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