Selective recovery of proteolytic strains of Clostridium botulinum types A and B from model cured meat systems |
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| Affiliation: | 1. Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland;2. Department of Science, Waterford Institute of Technology, Waterford, Ireland;3. School of Veterinary Medicine, University College Dublin, Dublin, Ireland;4. Teagasc, Pig Development Department, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland;1. Faculty of Electrical and Computer Engineering, University of Tabriz, Tabriz, Iran;2. Institute of Research and Development, Duy Tan University, Da Nang, 550000, Vietnam;1. Department of Cardiology, The First Hospital of China Medical University, Shenyang, Liaoning, China;2. Department of Clinical Epidemiology, Library, Shengjing Hospital of China Medical University, Shenyang, Liaoning, China |
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| Abstract: | A selective medium (SBM) containing a combination of antimicrobials was developed which allowed the quantitative isolation of inoculated proteolytic Clostridium botulinum types A, B and F from a simulated cured meat product (cured pork slurry) containing natural spoilage organisms. The medium effectively suppressed the growth of Cl. perfringens, Cl. butyricum, Cl. histolyticum and non-proteolytic strains of Cl. botulinum.Other proteolytic clostridia including putrefactive anaerobes and Cl. bifermentans were capable of growth in SBM but were rarely isolated from the inoculated cured pork slurry. From unheated slurries, inoculated with Cl. botulinum type A spores and stored at 27° or 35°C 356 of 384 (92·7%) colonies picked from SBM were confirmed as Cl. botulinum type A. Selectivity was greater at 27° or 35°C than 15° or 20°C but with experience presumptive Cl. botulinum colonies can be differentiated from other resistant organisms at the lower temperatures. When heated slurries were studied all 441 colonies picked from SBM were confirmed as Cl. botulinum type A. |
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