Clostridium botulinum, as an ubiquitous bacterium, may occur in a great many foods of both plant and animal origin. Spores of C. botulinum are present in soil, lakes and coastal waters, and occur widely in the digestive tract of fish and other animals. Their occurrence in foods represents a great risk to man. The phenomenon of food poisoning is associated with the germination of spores, the growth of microorganisms and the production of neurotoxins in food. Many food products support the growth of C. botulinum, even in the case of aerobic storage, since the environment inside foods is easily anaerobic enough for the growth of bacteria and the subsequent formation of toxin. The aim of this work was to investigate foods and feeds in various categories by means of a molecular method and to determine the presence in them of genes encoding botulinum neurotoxins. Although 8 spreads, 4 sausages, 3 jams, 3 ready-to-eat foods and 5 feeds were tested, genes responsible for the production of botulinum neurotoxins type A, B, E and F were not confirmed in any of them.
022016 099 102
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