survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum

ABSTRACT

This study aimed to determine the rate of Clostridium botulinum contamination in some traditional Iranian food products [cheese, kashk and salted fish] and evaluate the efficacy of the mouse bioassay method in detection of C. botulinum toxins in these foods. A total of 131 samples [57 cheese, 11 kashk and 63 salted fish] were collected and examined to determine the rate of contamination by C. botulinum. Standard monovalent anti-toxins were used to determine the types of toxin. C. botulinum bacteria were detected in 4.58% of the examined samples [1.52% of cheese and 3.06% of salted fish samples]. While no contamination was detected in the kashk samples, C. botulinum types A and E were found to be dominant in cheese and salted fish samples, respectively. These results indicate-some traditional Iranian foods may be contaminated with different types of C. botulinum, and the consumption of these products, either raw or cooked, may contribute to food-borne intoxications