Preliminary study on the isolation of Clostridium butyricum strains from natural sources in the UK and screening the isolates for presence of the type E botulinal toxin gene

Ghoddusi, Hamid B.; Sherburn, Richard

doi:10.1016/j.ijfoodmicro.2010.06.028

Cited by 21 publications

(15 citation statements)

References 24 publications

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“…Our studies revealed the presence of saccharolytic clostridia in 22 analysed samples of garlic (Table 4), including all four samples of granulated garlic and only one sample of lyophilized garlic. The initial confirming studies proved the presence of Clostridium butyricum in the tested samples as opposed to the results reported by Ghoddusi and Sherburn (2010) who analysed 25 samples of garlic and did not detect Clostridium butyricum in any of them. This bacterial species may be responsible for defects in food products associated with the accumulation of butyric acid fermentation products (CO 2 and H 2 ).…”

Section: Discussioncontrasting

confidence: 68%

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Kłębukowska

Zadernowska

Chajęcka‐Wierzchowska

2013

J Food Sci Technol

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Garlic is valued more for its flavoring and used in a wide variety of foods. In food technology, fresh garlic is not used, but instead its processed forms, most often dried and lyophilized, are utilized. The quality and safety of the final product largely depends on their microbiological quality. This research has provided information about effect of garlic fixation methods and provided information about effect of microbiological contamination of garlic used as a spice for quality of garlic mayonnaise sauce. The authors decided to undertake studies following a report from one of the manufacturers of garlic sauces on product defects which originated in dried garlic used in the production process. Samples of garlic (n = 26) were examinated using standard cultural methods (counts of fungi, lactic acid bacteria-LAB, spore-producing Bacillus sp. and the presence of anaerobic saccharolytic and proteolytic clostridia), automated system TEMPO (total viable count, Enterobacteriaceae ), immunoenzymatic method using VIDAS tests (occurrence of Salmonella sp. and Listeria monocytogenes). The number of total viable count was ranged from 3.51 to 6.85 log CFU/g. Enterobacteriaceae were detected only in one sample. Comparably low values were recorded for fungi (1.30 to 3.47 log CFU/g). The number of LAB was ranged from 2.34 to 5.49 log CFU/g. Clostridium sp. were detected in 22 samples. Salmonella sp. and Listeria monocytogenes were not detected. It was found that garlic, regardless of th preservation procedure, might be a source of contamination of garlic mayonnaise sauce especially with lactic acid bacteria and Clostridium sp. spores.

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Section: Discussioncontrasting

confidence: 68%

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Kłębukowska

Zadernowska

Chajęcka‐Wierzchowska

2013

J Food Sci Technol

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“…In the UK, 50-100% of soil, potatoes and turnip skins, mushrooms, Brussels sprouts, and cauliflower samples contained strains of C. butyricum type E [31]. In the UK, 50-100% of soil, potatoes and turnip skins, mushrooms, Brussels sprouts, and cauliflower samples contained strains of C. butyricum type E [31].…”

Section: Exposure Pathwaysmentioning

confidence: 99%

Clostridium botulinum

Glass

Marshall

2013

Foodborne Infections and Intoxications

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“…The strains of Clostridium butyricum used were as follows: ATCC 43755, ATCC 43181 (both type E neurotoxin producing strains as confirmed by the presence of BoNT/E gene in an earlier study by [23]), NCTC 7423, NCTC 6084, NCIMB 8082, and NCIMB 9575. Cultures were maintained at −70°C in Microbank vials (ProLab Diagnostics, Neston, Cheshire, UK).…”

Section: Methodsmentioning

confidence: 99%

“…In a recent study, Ghoddusi and Sherburn [23] screened over a 100 food and environmental samples from the UK for type E producing C. butyricum and concluded that none of the isolates were in fact toxinogenic.…”

Section: Introductionmentioning

confidence: 99%

“…In our earlier study [23], the initial findings indicated differences with some of the previous studies in tolerance of toxigenic C. butyricum to growth limiting factors and therefore this study was conducted to examine how a different group of toxigenic and nontoxigenic strains of C. butyricum respond to limiting intrinsic and extrinsic conditions. Furthermore, most of such published studies date back decades ago, and some of the most recent ones were 20 years old and generating new data with new or different strains is necessary.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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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Preliminary study on the isolation of Clostridium butyricum strains from natural sources in the UK and screening the isolates for presence of the type E botulinal toxin gene

Cited by 21 publications

References 24 publications

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage

Clostridium botulinum

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

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