First Case of Infant Botulism Associated with Honey Feeding in Argentina

Centorbi, H.J.; Aliendro, O; Demo, N.; Dutto, Roxana; Fernández, Rafael; Centorbi, Olga N. Puig de

doi:10.1006/anae.1998.0174

Cited by 14 publications

(6 citation statements)

References 6 publications

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“…Bacterial spores, particularly belonging to Bacillus and Clostridium genera, have also been regularly found in honey. The presence of spores of Clostridium is a matter of concern because of the risk it poses for infants and small children (Centorbi and others 1999).…”

Section: Resultsmentioning

confidence: 99%

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties

Saxena¹,

Gautam²,

Sharma³

2010

Journal of Food Science

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Gamma radiation is known to inactivate microorganisms in various foods and thus ensures their microbial safety. In the present study, process parameters were standardized for achieving microbial decontamination of honey of Indian origin. Study was also carried out to examine the effect of gamma radiation treatment on the biochemical, antioxidant, antibacterial, and organoleptic attributes of the honey. A 15 kGy dose of gamma radiation was found to be sufficient for complete microbial decontamination of honey including spores, thus improving its microbial safety without affecting the quality attributes.

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Section: Resultsmentioning

confidence: 99%

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties

Saxena¹,

Gautam²,

Sharma³

2010

Journal of Food Science

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“…When the spores are swallowed by infants, they have the ability to germinate in their immature gastrointestinal tracts and can produce botulinum toxin. This has occurred even when honey was used only to sweeten a pacifier to entice infants into using them (Centorbi et al, 1999).…”

Section: Infantile Botulismmentioning

confidence: 99%

Toxic compounds in honey

Islam

Khalil

Islam

et al. 2013

J of Applied Toxicology

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There is a wealth of information about the nutritional and medicinal properties of honey. However, honey may contain compounds that may lead to toxicity. A compound not naturally present in honey, named 5-hydroxymethylfurfural (HMF), may be formed during the heating or preservation processes of honey. HMF has gained much interest, as it is commonly detected in honey samples, especially samples that have been stored for a long time. HMF is a compound that may be mutagenic, carcinogenic and cytotoxic. It has also been reported that honey can be contaminated with heavy metals such as lead, arsenic, mercury and cadmium. Honey produced from the nectar of Rhododendron ponticum contains alkaloids that can be poisonous to humans, while honey collected from Andromeda flowers contains grayanotoxins, which can cause paralysis of limbs in humans and eventually leads to death. In addition, Melicope ternata and Coriaria arborea from New Zealand produce toxic honey that can be fatal. There are reports that honey is not safe to be consumed when it is collected from Datura plants (from Mexico and Hungary), belladonna flowers and Hyoscamus niger plants (from Hungary), Serjania lethalis (from Brazil), Gelsemium sempervirens (from the American Southwest), Kalmia latifolia, Tripetalia paniculata and Ledum palustre. Although the symptoms of poisoning due to honey consumption may differ depending on the source of toxins, most common symptoms generally include dizziness, nausea, vomiting, convulsions, headache, palpitations or even death. It has been suggested that honey should not be considered a completely safe food.

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“…Spores of C. botulinum may be found in honey, usually at low levels (Monetto et al, 1999). The presence of spores of Clostridium is especially dangerous for infants and small children (Centorbi et al, 1999). Infant botulism is mainly caused by the consumption of honey contaminated with C. botulinum.…”

mentioning

confidence: 99%

Microbiological and Chemical Quality of Slovak and European Honey

Kunová¹,

Kačániová²,

Haščík³

et al. 2015

J microb biotech food sci

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The aim of the present study was to evaluate microbiological and chemical quality of honey from Slovakia, Czech Republic and Germany. Selected microbiological and chemical parameters were determined in 12 samples of honey. Total Viable Count (TVC), coliform bacteria (CB), microscopic filamentous fungi (MFF) moisture content and free acids were determined. Plate dilution method with individual culture conditions was used for microorganisms cultivation. Moisture content was measured by refractometry and free acids content was determined by titration. The minimal value of TVC was 1.87 log CFU.g-1 (sample no. 11), maximal value of TVC in honey was 3.13 logCFU.g-1 (sample no. 7), average value of TVC was 2.52 log CFU.g-1 . Two samples were in accordance with Codex Alimentaius of SR (2009). Samples of honey were negative for coliform bacteria count. Four samples were negative for microscopic fungi count (sampes no. 2, 8, 9 and 11). Maximal value of microscopic fungi was 2.18 log CFU.g-1 in sample no. 5. Average value of microscopic fungi was 1.07 log CFU.g-1. The moisture content values ranged from 16.6 % (sample no. 1) to 20.6 % (no. 3). Sample no. 3 was not in accordance with requirements of Council Directive 2001/110. Average value of moisture content was 18.3 %. The minimal value of free acids was 12 meq.kg-1, maximal value was 42 meq.kg-1. The average value of free acids was 28.9 meq.kg-1.

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First Case of Infant Botulism Associated with Honey Feeding in Argentina

Cited by 14 publications

References 6 publications

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties

Toxic compounds in honey

Microbiological and Chemical Quality of Slovak and European Honey

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