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

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Abstract:

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.

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Document Type: Research Article

Affiliations: 1: Institut National de la Recherche Agronomique, Unité de Technologie des Produits Végétaux, Site Agroparc, 84914 Avignon cedex 9, France 2: Institut National de la Recherche Agronomique, Unité de Technologie des Produits Végétaux, Site Agroparc, 84914 Avignon cedex 9, France 3: Agence Française de Securité Sanitaire des Aliments, Laboratoire d'Etude et de Recherche sur l'Hygiène et la Qualité des Aliments, Unité ATB, Maisons-Alfort, France 4: Agence Française de Securité Sanitaire des Aliments, Laboratoire d'Etude et de Recherche sur l'Hygiène et la Qualité des Aliments, Unité ATB, Maisons-Alfort, France 5: Institut National de la Recherche Agronomique, Unité de Technologie des Produits Végétaux, Site Agroparc, 84914 Avignon cedex 9, France

Publication date: February 1, 2001

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