Potential Risk of Botulinum Neurotoxin -producing Clostridia Occurrence in Canned Fish.

ABSTRACT:

Introduction

Heat treatment is indispensable in fish canning to provide an acceptable shelf life. Its optimisation reduces the risk of the presence of Clostridium botulinum spores, which could potentially cause botulism cases. This study evaluated canned fish samples for botulism neurotoxin (BoNT)-producing clostridia contamination and can bulging through microbiological contaminant growth. A new analytical approach was developed for detection of such clostridia and phenotypically similar species.

Material and methods

A total of 70 canned fish samples suspected of exhibiting bulging features were analysed. Culture methods were used to detect clostridia. The isolates obtained were evaluated on the basis of the exhibited phenotypic characteristics. Also, PCRs were used

SUBMITTER: Jarosz A 

PROVIDER: S-EPMC9945006 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature