Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing

Lindström, Miia; Kiviniemi, Kyllikki; Korkeala, Hannu

doi:10.1016/j.ijfoodmicro.2005.11.003

Cited by 103 publications

(80 citation statements)

References 138 publications

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“…These outbreaks are usually sporadic and restricted to a family. Commercial foods have less frequently been involved in food-borne botulism, but such outbreaks may be large, and they cause significant economic losses to the food industry (134).…”

Section: Food-borne Botulismmentioning

confidence: 99%

“…Group I organisms seem to be more of terrestrial origin and are present in temperate climates, whereas group II strains, particularly type E, are frequently found in aquatic environments in the Northern hemisphere (Table 1). Differences in spore heat resistance and growth temperatures are responsible for the safety risks posed by C. botulinum groups I and II in the food industry; group I spores, which have a high heat resistance (112,138,180,184,192,202), cause problems in canning and home preservation of vegetables and meat, whereas group II spores, with somewhat lower spore heat resistance (135,140,(168)(169)(170), are of great concern in minimally processed packaged foods that have extended shelf lives at refrigerated temperatures (134,167).…”

Section: Introductionmentioning

confidence: 99%

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Laboratory Diagnostics of Botulism

2006

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SUMMARY Botulism is a potentially lethal paralytic disease caused by botulinum neurotoxin. Human pathogenic neurotoxins of types A, B, E, and F are produced by a diverse group of anaerobic spore-forming bacteria, including Clostridium botulinum groups I and II, Clostridium butyricum, and Clostridium baratii. The routine laboratory diagnostics of botulism is based on the detection of botulinum neurotoxin in the patient. Detection of toxin-producing clostridia in the patient and/or the vehicle confirms the diagnosis. The neurotoxin detection is based on the mouse lethality assay. Sensitive and rapid in vitro assays have been developed, but they have not yet been appropriately validated on clinical and food matrices. Culture methods for C. botulinum are poorly developed, and efficient isolation and identification tools are lacking. Molecular techniques targeted to the neurotoxin genes are ideal for the detection and identification of C. botulinum, but they do not detect biologically active neurotoxin and should not be used alone. Apart from rapid diagnosis, the laboratory diagnostics of botulism should aim at increasing our understanding of the epidemiology and prevention of the disease. Therefore, the toxin-producing organisms should be routinely isolated from the patient and the vehicle. The physiological group and genetic traits of the isolates should be determined.

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Section: Food-borne Botulismmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Laboratory Diagnostics of Botulism

2006

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“…he ability of the anaerobic, Gram-positive, spore-forming, food-borne pathogen Clostridium botulinum to survive, grow, and subsequently produce botulinum neurotoxin in foods (1) raises substantial concern over food safety (2,3). In minimally processed foods, the extrinsic and intrinsic hurdles used to control the outgrowth and toxin production by C. botulinum include refrigeration, heat treatment, increased osmolarity or low water activity, extreme pH, and preservatives (2,4).…”

mentioning

confidence: 99%

“…In minimally processed foods, the extrinsic and intrinsic hurdles used to control the outgrowth and toxin production by C. botulinum include refrigeration, heat treatment, increased osmolarity or low water activity, extreme pH, and preservatives (2,4). Understanding the mechanisms by which food-borne pathogenic bacteria cope with these stress conditions is of key importance in designing modern food safety measures.…”

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confidence: 99%

Alternative Sigma Factor SigK Has a Role in Stress Tolerance of Group I Clostridium botulinum Strain ATCC 3502

Dahlsten

Kirk

Lindström

et al. 2013

Appl Environ Microbiol

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The role of the alternative sigma factor SigK in cold and osmotic stress tolerance of Clostridium botulinum ATCC 3502 was demonstrated by induction of sigK after temperature downshift and exposure to hyperosmotic conditions and by impaired growth of the sigK mutants under the respective conditions. T he ability of the anaerobic, Gram-positive, spore-forming, food-borne pathogen Clostridium botulinum to survive, grow, and subsequently produce botulinum neurotoxin in foods (1) raises substantial concern over food safety (2, 3). In minimally processed foods, the extrinsic and intrinsic hurdles used to control the outgrowth and toxin production by C. botulinum include refrigeration, heat treatment, increased osmolarity or low water activity, extreme pH, and preservatives (2, 4). Understanding the mechanisms by which food-borne pathogenic bacteria cope with these stress conditions is of key importance in designing modern food safety measures.Sigma factors are dissociable RNA polymerase subunits that alter the promoter specificity of the RNA polymerase complex under different environmental and growth phase-dependent conditions. A stress-responsive alternative sigma factor, SigB, has been identified (5-8) and has been shown to play a role in cold adaptation of Listeria monocytogenes (9) and Bacillus subtilis (10). However, the genome of C. botulinum ATCC 3502 does not harbor a homolog for sigB (11), suggesting mechanisms of general stress response different from those in the Gram-positive model organism B. subtilis. A gene encoding a homolog for the sporulation sigma factor SigK of bacilli is present in the genome of C. botulinum ATCC 3502 (open reading frame [ORF] CBO2541) (11) and was recently shown to be essential in early stage sporulation in C. botulinum (12) and in Clostridium perfringens (13,14) and putatively in transcriptional activation of the sporulation master switch Spo0A of C. botulinum (12). In B. subtilis, recent findings suggest an interesting interconnection between the decision to sporulate and adaptation to stress as nongrowing "vegetative dormant" cells (15,16). These observations propose a role for the stress sigma factor SigB in regulating the activity of Spo0A of B. subtilis. The lack of sigB in the C. botulinum ATCC 3502 genome suggests that the network for decision making between sporulation initiation and stress adaptation of this organism is regulated differently from the one proposed for B. subtilis (15,16). We thus sought to investigate the behavior and role of the alternative sigma factor SigK in response to stress in C. botulinum ATCC 3502.The C. botulinum ATCC 3502 wild-type strain was evaluated for relative sigK expression levels after cold shock, exposure to hyperosmotic conditions, exposure to acidity, or under optimal growth conditions, using quantitative reverse transcription-PCR (primers sigK-qPCR-F [5=-ACTTATGGGATGTACTAGGAAGT G-3=] and sigK-qPCR-R [5=-TTCTTCTTCATCACTTAGAGGCT TG-3=]) (17-19) and the Pfaffl method (20) for quantitation, with 16S rrn expression as a normalization re...

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“…In Finland, food-borne botulism is rare and most domestic cases have been associated with fish products caused by C. botulinum type E toxin [5,6]. In 2009, two cases of food-borne botulism were detected among French tourists who purchased fish from Finland which was stored inappropriately and consumed after having returned home [7].…”

Section: Discussionmentioning

confidence: 99%

Two cases of food-borne botulism in Finland caused by conserved olives, October 2011

et al. 2011

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In October 2011 in Finland, two persons fell ill with symptoms compatible with botulism after having eaten conserved olives stuffed with almonds. One of these two died. Clostridium botulinum type B and its neurotoxin were detected in the implicated olives by PCR and mouse bioassay, respectively. The olives were traced back to an Italian manufacturer and withdrawn from the market. The public and other European countries were informed through media and Europe-wide notifications.

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Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing

Cited by 103 publications

References 138 publications

Laboratory Diagnostics of Botulism

Laboratory Diagnostics of Botulism

Alternative Sigma Factor SigK Has a Role in Stress Tolerance of Group I Clostridium botulinum Strain ATCC 3502

Two cases of food-borne botulism in Finland caused by conserved olives, October 2011

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