scholarly journals The Temperature Relations of Clostridium Botulinum, Types A and B

1953 ◽  
Vol 6 (2) ◽  
pp. 178 ◽  
Author(s):  
DF Ohye ◽  
WJ Scott
Keyword(s):  
Spore Germination ◽  
Clostridium Botulinum ◽  
Type A ◽  
Type B ◽  
Sustained Growth ◽  
Botulinum Type ◽  
Rates Of Growth

Ten strains of Cl. botulinum, type A, and 10 of type B have been studied at 12 temperatures between 10 and 50�C., and rates of growth measured nephelometrically on sealed cultures. Growth proceeded from spore inocula at temperatures from 15 through to 42.5�C., but not at 12.5 or 45�C. When young, actively growing cultures were transferred to temperatures outside the range permitting spore germination, rates of growth were measured at 12.5, 45, and 47.5�C. After transfer to 10 or 50�C. no sustained growth was observed

Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type B Spores of Clostridium botulinum

2013 ◽  
Vol 76 (8) ◽  
pp. 1384-1392 ◽  
Author(s):  
N. RUKMA REDDY ◽  
KRISTIN M. MARSHALL ◽  
TRAVIS R. MORRISSEY ◽  
VIVIANA LOEZA ◽  
EDUARDO PATAZCA ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Clostridium Botulinum ◽  
High Pressures ◽  
Type A ◽  
Test System ◽  
High Pressure Processing ◽  
Type B ◽  
Botulinum Type ◽  
D Values

The aim of this study was to determine the resistance of multiple strains of Clostridium botulinum type A and proteolytic type B spores exposed to combined high pressure and thermal processing and compare their resistance with Clostridium sporogenes PA3679 and Bacillus amyloliquefaciens TMW-2.479-Fad-82 spores. The resistance of spores suspended in N-(2-acetamido)-2-aminoethanesulfonic acid (ACES) buffer (0.05 M, pH 7.0) was determined at a process temperature of 105°C, with high pressures of 600, 700, and 750 MPa by using a laboratory-scale pressure test system. No surviving spores of the proteolytic B strains were detected after processing at 105°C and 700 MPa for 6 min. A >7-log reduction of B. amyloliquefaciens spores was observed when processed for 4 min at 105°C and 700 MPa. D-values at 105°C and 700 MPa for type A strains ranged from 0.57 to 2.28 min. C. sporogenes PA3679 had a D-value of 1.48 min at 105°C and 700 MPa. Spores of the six type A strains with high D-values along with C. sporogenes PA3679 and B. amyloliquefaciens were further evaluated for their pressure resistance at pressures 600 and 750 MPa at 105°C. As the process pressure increased from 600 to 750 MPa at 105°C, D-values of some C. botulinum strains and C. sporogenes PA3679 spores decreased (i.e., 69-A, 1.91 to 1.33 min and PA3679, 2.35 to 1.29 min). Some C. botulinum type A strains were more resistant than C. sporogenes PA3679 and B. amyloliquefaciens to combined high pressure and heat, based on D-values determined at 105°C. Pulsed-field gel electrophoresis (PFGE) was also performed to establish whether strains with a similar restriction banding pattern also exhibited similar D-values. However, no correlation between the genomic background of a strain and its resistance to high pressure processing was observed, based on PFGE analysis. Spores of proteolytic type B strains of C. botulinum were less resistant to combined high pressure and heat (700 MPa and 105°C) treatment when compared with spores of type A strains.

Screening for Clostridium botulinum Type A, B, and E in Cooked Chilled Foods Containing Vegetables and Raw Material Using Polymerase Chain Reaction and Molecular Probes

2001 ◽  
Vol 64 (2) ◽  
pp. 201-207 ◽  
Author(s):  
AGNÈS BRACONNIER ◽  
VÉRONIQUE BROUSSOLLE ◽  
SYLVIE PERELLE ◽  
PATRICK FACH ◽  
CHRISTOPHE NGUYEN-THE ◽  
...  
Keyword(s):  
Clostridium Botulinum ◽  
Raw Materials ◽  
Type A ◽  
Molecular Probes ◽  
Raw Material ◽  
Type B ◽  
Molecular Method ◽  
Chain Reaction ◽  
Botulinum Type ◽  
Polymerase Chain

A molecular method was used for the detection of Clostridium botulinum spores of type A, B, and E in commercial cooked and pasteurized vegetable purées and in the raw materials (vegetables and other ingredients). The method allowed the detection of less than 8 spores/g of product for C. botulinum type A, less than 1 spore/g for proteolytic type B, less than 21 spores/g for nonproteolytic type B, and less than 0.1 spore/g for type E. Thirty-seven samples of raw vegetables and ingredients were tested for the presence of C. botulinum type A, B, and E; 88 and 90 samples of vegetable purées were tested, respectively, for the presence of C. botulinum type A and B and for the presence of C. botulinum type E. All samples were negative, suggesting that the prevalence of C. botulinum in these vegetable purées and the raw ingredients is probably low.

Growth and Toxin Production by Clostridium botulinum in Sliced Raw Potatoes Under Vacuum With and Without Sulfite

1994 ◽  
Vol 57 (10) ◽  
pp. 878-881 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
E. JEFFERY RHODEHAMEL ◽  
DONALD A. KAUTTER
Keyword(s):  
Sensory Evaluation ◽  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Toxin Production ◽  
Inoculum Size ◽  
Consumer Acceptability ◽  
Human Consumption ◽  
Type B ◽  
Botulinum Type

The ability of Clostridium botulinum type A or B spores to grow and produce toxin in fresh raw potatoes under vacuum with or without sulfite at 22°C was investigated. Fresh, peeled, sliced potatoes, untreated or dipped for 2 min in sulfite (NaHSO3) and drained, were surface-inoculated at several levels with a mixture of C. botulinum spores, either type A or B, and placed in oxygen-impermeable bags (200 g/bag) that were then vacuum-sealed and incubated at room temperature (22°C). Toxicity was tested on days 0, 3, 4, 5 and 6. After incubation, the potatoes were blended and centrifuged, and the millipore-filtered supernatant fluid was injected intraperitoneally into mice. Sensory evaluation, except taste, was also performed. Potatoes inoculated with C. botulinum type A spores, but untreated with NaHSO3 became toxic in 3 days, which coincided with the sensory evaluation, “Unfit for human consumption.” However, despite inoculum size or residual SO2 levels, potatoes treated with NaHSO3 appeared acceptable for human consumption through day 6, even though they were toxic after 4 days of incubation. Toxicity from type B spores occurred later and in fewer test samples than type A. Again, the potatoes appeared acceptable but were toxic. Thus, although NaHSO3 markedly extended the consumer acceptability of peeled, sliced, raw potatoes at the abuse temperature, it did not inhibit outgrowth and toxin production by C. botulinum under these same conditions.

Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic

1988 ◽  
Vol 51 (11) ◽  
pp. 862-865 ◽  
Author(s):  
HAIM M. SOLOMON ◽  
DONALD A. KAUTTER
Keyword(s):  
Soybean Oil ◽  
Clostridium Botulinum ◽  
Room Temperature ◽  
Type A ◽  
Toxin Production ◽  
Type B ◽  
Botulinum Type

The ability of Clostridium botulinum types A and B spores to grow and produce toxin in commercially bottled chopped garlic in soybean oil was investigated. Eight type A and seven type B strains of C. botulinum, mostly of vegetable origin, were used as inocula. Various numbers of spores were inoculated directly into the jars containing garlic, incubated at 35°C and sampled for organoleptic acceptance and presence of toxin every 5th d. In parallel studies conducted at room temperature, jars were sampled at 15-d intervals. At 35°C, when 1 spore/g of garlic was used as inoculum, toxin was produced in 15 d by type A and in 20 d by type B strains. At room temperature, five spores of type A or B per g of garlic produced toxin throughout 75 d. Even when highly toxic, garlic looked and smelled acceptable. Five strains of C. botulinum type A were isolated from 115 bulbs of fresh garlic.

Incidence of Clostridium botulinum in Vegetables Packaged under Vacuum or Modified Atmosphere

1996 ◽  
Vol 59 (1) ◽  
pp. 59-61 ◽  
Author(s):  
TIMOTHY LILLY ◽  
HAIM M. SOLOMON ◽  
E. JEFFERY RHODEHAMEL
Keyword(s):  
Clostridium Botulinum ◽  
Type A ◽  
Toxin Production ◽  
Mouse Bioassay ◽  
Modified Atmosphere ◽  
Type B ◽  
Green Pepper ◽  
Botulinum Type ◽  
Negative Controls ◽  
Anaerobic Environment

Because modified atmosphere-packaged (MAP) vegetables may provide an anaerobic environment conducive to Clostridium botulinum growth and toxin production, the incidence of C. botulinum spores in commercially available, precut MAP vegetables was determined. One-pound (454-g) packages of MAP vegetables were aseptically opened, added to freshly steamed and cooled sterile trypticase-peptone-glucose-yeast extract broth and incubated at 35°C for 7 days. Positive and negative controls were included with each sampling. After incubation the broth cultures were tested for toxicity by the standard mouse bioassay. Of the 1,118 MAP vegetable packages examined, one package each of shredded cabbage, chopped green pepper, and Italian salad mix contained C. botulinum type A spores. One additional salad mix (main ingredient, escarole) contained both C. botulinum type A and type B spores. Results indicated a low overall incidence rate (0.36%) of C. botulinum spores in commercially available precut MAP vegetables.

scholarly journals Studies in the Physiology of Clostridium Botulinum Type E

1957 ◽  
Vol 10 (1) ◽  
pp. 85 ◽  
Author(s):  
DF Ohye ◽  
WJ Scott
Keyword(s):  
Clostridium Botulinum ◽  
Type A ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Lower Temperature ◽  
Rates Of Growth

Ten strains of Clostridium botulinum type E have been studied at 12 temperatures between 2�5 and 45�0. Growth proceeded consistently from spore inocula at temperatures between 5 and 37�5�0, but some strains developed slightly at ~empera� tures up to 45�0. Maximum rates of growth occurred at 35�0. The upper and lower temperature limits were several degrees lower than for type A and B strains.

Electron microscopy of leukocyte interaction with spores of Clostridium botulinum type A

1972 ◽  
Vol 18 (11) ◽  
pp. 1651-1655 ◽  
Author(s):  
Jon B. Suzuki ◽  
Nicholas Grecz
Keyword(s):  
Electron Microscopy ◽  
Spore Germination ◽  
Clostridium Botulinum ◽  
Polymorphonuclear Leukocytes ◽  
Type A ◽  
Body Fluids ◽  
Slow Process ◽  
Vegetative Cells ◽  
Botulinum Type ◽  
Human Polymorphonuclear Leukocytes

Phagocytosis of toxic spores of Clostridium botulinum type A by human polymorphonuclear leukocytes as revealed by electron microscopy involves engulfment on contact and rapid inclusion into phagocytic vacuoles, followed by a rather slow process of spore germination within the next 8 h. Once germinated, spores appear to be degraded intra-phagocytically almost instantaneously. No outgrowth of spores into vegetative cells was observed either within the leukocytes or outside. Pathogenicity of C. botulinum spores seems to depend on germination of spores within the phagocyte, degradation of germinated spores, and release of spore-bound toxin into body fluids; thus causing potentially fatal botulism poisoning.

Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry

1979 ◽  
Vol 42 (3) ◽  
pp. 222-224 ◽  
Author(s):  
JACORA C. DE WIT ◽  
S. NOTERMANS ◽  
N. GORIN ◽  
E. H. KAMPELMACHER
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Type A ◽  
Toxin Production ◽  
Type B ◽  
Garlic Oil ◽  
Botulinum Type

Garlic oil (or onion oil) when used in the proportion of 1500 μg per g of meat slurry inhibited toxin production by Clostridium botulinum type A (strain 73A). The inhibition, however, was not complete. Toxin production by C. botulinum type B (strain RIV 1) and type E (strain RIV 2) was not inhibited. It is not recommended that these oils be used for inhibiting toxin production by C. botulinum, as meat and meat products can contain several types of Clostridium sp. and not just type A.

CLOSTRIDIUM BOTULINUM TYPE B TOXOIDS

1947 ◽  
Vol 25e (4) ◽  
pp. 175-180 ◽  
Author(s):  
Christine E. Rice ◽  
L. C. Smith ◽  
E. F. Pallister ◽  
G. B. Reed
Keyword(s):  
Protective Effect ◽  
Guinea Pigs ◽  
Clostridium Botulinum ◽  
Preceding Paper ◽  
Type A ◽  
Type B ◽  
Botulinum Type ◽  
High Degree ◽  
Lethal Doses

Fluid and alum-precipitated C. botulinum Type B toxoids were prepared by methods very similar to those used in the production of Type A toxoid, as described in a preceding paper. These Type B toxoids had little protective effect in mice but induced a moderately high degree of immunity in guinea-pigs as shown by their resistance to multiple lethal doses of Type B toxin and the development of Type B antitoxin. A relationship was observed between the Type B antitoxic titre and resistance to Type B toxin.

Sign in / Sign up

Export Citation Format

Share Document