Clostridium botulinum

Glass, Kathleen A.; Marshall, Kristin M.

doi:10.1016/b978-0-12-416041-5.00027-5

Cited by 10 publications

(6 citation statements)

References 50 publications

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“…The results are also in line with recent indication that the neurotoxigenic strains of C. butyricum require temperature greater than 12°C for growth [32]. …”

Section: Discussionsupporting

confidence: 90%

Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum

2013

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Some rare strains of Clostridium butyricum carry the gene encoding the botulinal type E neurotoxin and must be considered as possible hazards in certain types of food. The limiting growth conditions for C. butyricum were determined in peptone yeast glucose starch (PYGS) broth incubated anaerobically at 30°C for up to 42 days. The minimum pH values permitting growth depended on the acidulant and strain. Organic acids were more effective at inhibiting growth than HCl as expected. The lowest pH values at which growth of toxigenic and nontoxigenic strains of C. butyricum was observed in broth acidified with HCl were 4.1 and 4.2, respectively. In organic acids, however, the minimum pH varied between 4.4 and 5.1 depending on acid type and concentration. The minimum water activity for growth of toxigenic strains of C. butyricum was 0.96. The minimum growth temperatures of the toxigenic strains of C. butyricum (ca 10-11°C) were somewhat higher than for non-toxigenic ones (8°C). It was concluded that control of toxigenic C. butyricum in the food industry needs to allow for the greater pH tolerance of this species compared with proteolytic C. botulinum.

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“…The results are also in line with recent indication that the neurotoxigenic strains of C. butyricum require temperature greater than 12°C for growth [32]. …”

Section: Discussionsupporting

confidence: 90%

Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum

2013

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“…These figures were calculated from honey samples involved in actual infant botulism cases [ 15 ] and are based on the exposure of human infants to spore-containing honey. Therefore even 1 spore per gram can pose a potential risk of infant botulism [ 7 ].…”

Section: Discussionmentioning

confidence: 99%

Clostridium botulinumspores in Polish honey samples

et al. 2018

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The aim of this study was an examination of 240 multifloral honey samples collected from Polish apiaries to determine Clostridium botulinum occurrence. Honey was collected from apiaries directly after the extraction process. Samples were inoculated by using the dilution and centrifugation method. Suspected isolates were examined by using mouse bioassay, polymerase chain reaction (PCR), and real-time PCR methods. C. botulinum type A and B strains were detected in 5 of 240 examined honey samples (2.1%). Bacterial strains were also detected that were phenotypically similar to C. botulinum but that did not exhibit the ability to produce botulinum toxins and did not show the presence of the botulinum cluster (ntnh and bont genes) or expression of the ntnh gene. The methods used in the examination, especially the expression analysis of ntnh gene, enabled specific analysis of suspected strains and could be used routinely in environmental isolate analyses of C. botulinum occurrence.

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“…On the surfaces of storage and processing equipment, B. cereus produces biofilms that can be challenging to remove. These spores then multiply during the production of whey powder, with the evaporator and the preheater plate heat exchanger identified as the main locations for sporulation (Scott et al 2007;Glass and Marshall 2013;Stoeckel et al 2013). The processing equipment should be cleaned, maintained and tested on a regular basis.…”

Section: Processing Steps and Their Contribution To Bacterial Spore C...mentioning

confidence: 99%

“…These spores then multiply during the production of whey powder, with the evaporator and the preheater plate heat exchanger identified as the main locations for sporulation (Scott et al . 2007; Glass and Marshall 2013; Stoeckel et al . 2013).…”

Section: Processing Steps and Their Contribution To Bacterial Spore C...mentioning

confidence: 99%

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

Hebishy,

Yerlikaya,

Mahony

et al. 2023

Int J of Dairy Tech

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For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.

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Clostridium botulinum

Cited by 10 publications

References 50 publications

Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum

Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum

Clostridium botulinumspores in Polish honey samples

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

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