Clostridium botulinum control

Miller, A.J., Call, J.E., and Whiting, R.C. 1993. Comparison of organic acid salts for Clostridium botulinum control in an uncured turkey product. Journal of Food Protection 56 958-962. 

Nitrates are found in fairly high concentrations in beets, spinach, kale, coUards, eggplant, celery, and lettuce. AdditionaHy, nitrates and nitrites are commonly used in the curing solutions of bacon, ham, and other cured meats. In cured meats, nitrates and nitrites control the growth of microorganisms, particularly Clostridium botulinum, and also serve as color preservatives. 

Canada Minister of National Health and Welfare, Laboratory Centre for Disease Control, Office of Biosafety. Material Safety Data Sheet-Infectious Substances Clostridium botulinum. January 23, 2001. 

Dodds K.L., Clostridium botulinum in the environment, in Hauschild, A.H.W. and Dodds K.L., eds., Clostridium botulinum Ecology and Control in Foods, Marcel Dekker, New York, pp. 51-68, 1993a. 

Pierson, M. D., and Smoot, L. A. (1982). Nitrate, nitrite alternatives, and the control of Clostridium botulinum in cured meats. Grit. Rev. Food Sci. Nutr. 17, 141-187. 

Clostridium botulinum Ecology and Control in Foods, edited by Andreas H. W. Hauschild and Karen L. Dodds... 

Harris JB, Grubb BD, Maltin CA, Dixon R (2000) The neurotoxicity of the venom phospholipases A(2), notexin and taipoxin. Exp Neurol 161 517-26 Haug G, Wilde C, Leemhuis J, Meyer DK, Aktories K et al. (2003) Cellular uptake of Clostridium botulinum C2 toxin membrane translocation of a fusion toxin requires unfolding of its dihydrofolate reductase domain. Biochemistry 42 15284-91 Hauschild A (1993) Epidemiology of human foodborne botulism. In Hauschild A, Dodds KL (eds) Clostridium botulinum ecology and control in foods. Marcel Dekker, Inc. New York, pp 69-104... 

Reuner KH, Schlegel K, Just I, et al. (1991) Autoregulatory control of actin synthesis in cultured rat hepatocytes. In FEBS Letters. 286 100-4 Schmid A, Benz R, Just I, et al. (1994) Interaction of Olostridium botulinum 02 toxin with lipid bilayer membranes. Formation of cation-selective channels and inhibition of channel function by chloroquine. In J Biol Chem. 269 16706-11 Simpson LL (1982) A comparison of the pharmacological properties of Clostridium botulinum type 01 and 02 toxins. In J Pharmacol Exp Then 223 695-701 Simpson LL (1989a) Botulinum Neurotoxin andTetanus Toxin, pp 1 -422, San Diego Academic Press... 

In the case of fish on ice, attention is being given to a possible hazard from the presence of Clostridium botulinum type E. The formation of toxin at low temperature has been demonstrated experimentally, and this particular pathogen might not be controlled by the suggested dose of radiation. Fortunately, as far as the U.K. is concerned, type E has not been identified in fish coming from any of the waters for which the scheme is being considered. 

Heat treatment is used to kill non-sporing bacteria and most yeasts and moulds. Although most or all spore-forming bacteria will be killed, spores will remain, as they are much more heat-resistant. Spores of the pathogenic Clostridium botulinum and Clostridium perfringens will survive. C. perfringens is effectively controlled by refrigeration, but C. botulinum must be controlled as it causes the potentially fatal disease, botulism, if sufficient toxin is allowed to develop in the product and is then consumed (Table 6.1). Bacillus spp. are probably not a serious threat as they are aerobic (Leadbetter, 1989). 

Salt is used in cheese manufacture to control the rate of lactic acid fermentation, to encourage lactic acid bacteria and to discourage the growth of undesirable bacteria. In processed cheese it contributes to the inhibition of Clostridium botulinum. 

Bacteria. In addition to the many chemical and physical aspects of foods that have been covered in this section, there are the bacteriological reactions. Some are desirable, such as the action of yeast in leavening, and in beers and wines mold in making cheese acetic acid bacteria in vinegar and acidophilus in yogurt. But others are undesirable and can cause great discomfort and even death included in the latter group are Staphylococcus, Streptococcus, Salmonella, and the dreaded, Clostridium botulinum. Undesirable bacteria can be controlled by—... 

The Occurrence ami Control oj Clostridium botulinum in Foodie 111 TABLE 9... 

Spores may be transferred from soil and plants to the sea via rainwater, causing the prevalence in coastal waters of the same C. botulinum types as on the land. Such a correlation was observed in Great Britain, where the type B predominates both in soil and in bottom sediments. Similarly, 71% of fish and bottom-sediment samples collected in southern France were contaminated with type B, while C. botulinum type E was found only in 9.6% of samples (Each et al., 2002). However, it is commonly believed that non-proteolytic type E is characteristic for the marine environment. A distinguishing feature of type E strains is the ability to grow in low temperatures (about 3°C), which are typical for bottom layers of seas and oceans. Moreover, the bottom sediments provide anaerobic conditions for the outgrowth of Clostridium. Therefore, the marine environment promotes C. botulinum type E distribution. This has been further supported by the rate of fish and seafood contamination fish and seafood isolated in many countries are most frequently contaminated with C. botulinum type E (Dodds, 1993 a,b). Furthermore, epidemiological studies have shown that the majority of botulism cases linked to fish and seafood consumption reported between 1950 and 1996 in the U.S. were caused by C. botulinum type E (Centers for Disease Control and Prevention 1998). C. botulinum type F,... 

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