Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish
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 clos...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2022-11-01
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| Series: | Journal of Veterinary Research |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/jvetres-2022-0060 |
| _version_ | 1811171367205208064 |
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| author | Jarosz Aleksandra Grenda Tomasz Goldsztejn Magdalena Kozak Beata Kwiatek Krzysztof |
| author_facet | Jarosz Aleksandra Grenda Tomasz Goldsztejn Magdalena Kozak Beata Kwiatek Krzysztof |
| author_sort | Jarosz Aleksandra |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T17:12:50Z |
| format | Article |
| id | doaj.art-58d5dcbd298747208a998c3dc782ce16 |
| institution | Directory Open Access Journal |
| issn | 2450-8608 |
| language | English |
| last_indexed | 2024-04-10T17:12:50Z |
| publishDate | 2022-11-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Journal of Veterinary Research |
| spelling | doaj.art-58d5dcbd298747208a998c3dc782ce162023-02-05T19:21:24ZengSciendoJournal of Veterinary Research2450-86082022-11-0166460561110.2478/jvetres-2022-0060Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fishJarosz Aleksandra0Grenda Tomasz1Goldsztejn Magdalena2Kozak Beata3Kwiatek Krzysztof4Department of Hygiene of Animal Feedingstuffs, National Veterinary Research Institute, 24-100Puławy, PolandDepartment of Hygiene of Animal Feedingstuffs, National Veterinary Research Institute, 24-100Puławy, PolandDepartment of Hygiene of Animal Feedingstuffs, National Veterinary Research Institute, 24-100Puławy, PolandDepartment of Hygiene of Animal Feedingstuffs, National Veterinary Research Institute, 24-100Puławy, PolandDepartment of Hygiene of Animal Feedingstuffs, National Veterinary Research Institute, 24-100Puławy, PolandHeat 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.https://doi.org/10.2478/jvetres-2022-0060clostridium sporogenesclostridium botulinumcanned fishmicrobiological contamination |
| spellingShingle | Jarosz Aleksandra Grenda Tomasz Goldsztejn Magdalena Kozak Beata Kwiatek Krzysztof Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish Journal of Veterinary Research clostridium sporogenes clostridium botulinum canned fish microbiological contamination |
| title | Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish |
| title_full | Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish |
| title_fullStr | Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish |
| title_full_unstemmed | Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish |
| title_short | Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish |
| title_sort | potential risk of botulinum neurotoxin producing clostridia occurrence in canned fish |
| topic | clostridium sporogenes clostridium botulinum canned fish microbiological contamination |
| url | https://doi.org/10.2478/jvetres-2022-0060 |
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