Rapid technique to detect C. botulinum in
trial phase, says LFI
02-Dec-2008
Source of Article: http://www.foodproductiondaily.com/Quality-Safety/Rapid-technique-to-detect-C.-botulinum-in-trial-phase-says-LFI A
technique to detect Clostridium botulinum in
food products can deliver results in three hours as opposed to the four day
delay associated with traditional methods, claims Leatherhead Food
International (LFI).
LFI, in partnership
with the National Institute of Allergy and Infectious Diseases at the US
Department of Health and Human Services, said that it is planning to start a
series of trials to evaluate the specificity and sensitivity of the new
PCR-based assay method to quantitatively detect C. botulinum
toxins in real food systems. C. botulinum is a group of
bacteria commonly found in soil, which produces a botulin
toxin. Foodborne botulism, caused by eating foods
that contain the botulin toxin, is a rare but
paralytic illness that can be fatal. According to the US Center for Disease Control and Prevention (CDC), around
22 cases of foodborne botulism are reported each
year. Rapid test requirement The LFI stresses that
while botulism is rare, testing by the food industry is crucial. “The urgent need for a
rapid diagnostic test capable of detecting all serotypes of C. botulinum is well known,” claims the research
group. The current gold
standard test for the bacterium is the mouse bioassay, but detection using
this method is slow, expensive, geographically restricted, and often requires
in vitro culture of sample for up to two weeks, claims Leatherhead. According to LFI, the
new PCB-based assay technique can detect tiny quantities of C. botulinum DNA, which it said is a definite indicator
of the bacterium’s presence, and the method is also extremely sensitive,
being able to detect as few as ten bacteria. In addition, the LFI
claims, the new technology can detect any variant of any subtype. The LFI said that it
is seeking additional funding to progress the project. Short shelf-life Meanwhile, a recent
guidance document from the Although Clostridium
botulinum food poisoning is very rare in the The bacterium thrives
in atmospheres without air, leaving vacuum packed and MAP products more at
risk. Some strains of C. botulinum are able
to grow and produce toxin above 3° C. Control measures The FSA
guidelines state that vacuum and MAP packed foods should have a short
shelf-life, no greater than 10 days, unless the operator can show key control
measures are in place. The guidelines
recommend that, in addition to maintenance of chill temperatures throughout
the food chain, control factors such as heat treatment, food acidity, salt
content, water activity and preservatives should be used to inhibit the
growth and toxin production of C. botulinum. "While we are not
aware of any reported cases of Botulism linked to chilled foods over the past
five years, the high level of VP and MAP products on the market means we are
keen to take preventative steps to stop any outbreaks occurring," an FSA spokesperson
previously told FoodProductionDaily.com "We also know
from our conversations with Local Authorities and Environmental Health
Officers that whilst many manufacturers observe good storage practices, some
are simply not aware of the hazards," she added. |
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