Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model

Koukou, Ioulia; Stergioti, Thomai; Cour, Rasmus la; Gkogka, Elissavet; Dalgaard, Paw

doi:10.1016/j.fm.2022.104060

Cited by 2 publications

(2 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this context, growth tests or food challenges with surrogate microorganisms may be considered. Such surrogate strains of C. botulinum group I and group II have been proposed ( Boix et al, 2022 ; Koukou et al, 2022 ; Poortmans et al, 2022 ). Data and models established with C. sporogenes as a surrogate of C. botulinum group I can help to define the control measures to prevent growth ( Boix et al, 2022 ; Koukou et al, 2022 ).…”

Section: Botulism and Animalsmentioning

confidence: 99%

“…Such surrogate strains of C. botulinum group I and group II have been proposed ( Boix et al, 2022 ; Koukou et al, 2022 ; Poortmans et al, 2022 ). Data and models established with C. sporogenes as a surrogate of C. botulinum group I can help to define the control measures to prevent growth ( Boix et al, 2022 ; Koukou et al, 2022 ). Unfortunately, no surrogate microorganism for C. botulinum group III has been defined yet.…”

Section: Botulism and Animalsmentioning

confidence: 99%

See 1 more Smart Citation

Clostridium botulinum type C, D, C/D, and D/C: An update

Meurens

Carlin²,

Fédérighi³

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

Clostridium botulinum is the main causative agent of botulism, a neurological disease encountered in humans as well as animals. Nine types of botulinum neurotoxins (BoNTs) have been described so far. Amongst these “toxinotypes,” the A, the B and E are the most frequently encountered in humans while the C, D, C/D and D/C are mostly affecting domestic and wild birds as well as cattle. In France for instance, many cases and outbreaks are reported in these animal species every year. However, underestimation is very likely at least for avifauna species where the detection of dead animals can be challenging. Knowledge about BoNTs C, D, C/D, and D/C and the diseases they cause in animals and humans is still scarce and unclear. Specifically, the potential role of animal botulism outbreaks in cattle and poultry as a source of human illness needs to be further assessed. In this narrative review, we present the current knowledge about toxinotypes C, D, C/D, and D/C in cattle and poultry with, amongst various other aspects, their epidemiological cycles. We also discuss the zoonotic potential of these toxinotypes and some possible ways of risk mitigation. An adapted and effective management of botulism outbreaks in livestock also requires a better understanding of these less common and known toxinotypes.

show abstract

Section: Botulism and Animalsmentioning

confidence: 99%

Section: Botulism and Animalsmentioning

confidence: 99%

Clostridium botulinum type C, D, C/D, and D/C: An update

Meurens

Carlin²,

Fédérighi³

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

Romeo,

Lavilla,

Amárita

2024

Foods

View full text Add to dashboard Cite

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned.

show abstract

Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model

Cited by 2 publications

References 63 publications

Clostridium botulinum type C, D, C/D, and D/C: An update

Clostridium botulinum type C, D, C/D, and D/C: An update

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

Contact Info

Product

Resources

About