Journal of Infection and Public Health. 2009; 2 (2): 91-95
em Inglês
| IMEMR
| ID: emr-91762
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
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Índice:
IMEMR (Mediterrâneo Oriental)
Assunto principal:
Bioensaio
/
Toxinas Botulínicas
/
Botulismo
/
Ensaio de Imunoadsorção Enzimática
/
Contaminação de Alimentos
/
Reação em Cadeia da Polimerase
/
Peixes
/
Neurotoxinas
Idioma:
Inglês
Revista:
J. Infection Public Health
Ano de publicação:
2009
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