Clostridium botulinum : a spore forming organism and a challenge to food safety

This book presents a wide overview of the Clostridium botulinum organism alongside the description of food borne botulism and the review of methods used to detect Clostridium botulinum in food. Clostridium botulinum produces extremely potent neurotoxins involved in severe paralytic illness called botulism. Starting from the history of Clostridium botulinum discovery, international experts on the topic explain the key steps involved in its neurotoxicity. Among the many topics presented is a study on the Botulism hazards from native foods prepared by inhabitants of Arctic regions. Other chapters explore experimental techniques and methods used to detect Botulinum in food, including principles of control of Clostridium botulinum, guidelines and codes of practice. New data or methods used to control Clostridium botulinum presence in meat, fish, in vegetable or in processed food are discussed. CLOSTRIDIUM BOTULINUM: A SPORE FORMING ORGANISM AND A CHALLENGE TO FOOD SAFETY CLOSTRIDIUM BOTULINUM: A SPORE FORMING ORGANISM AND A CHALLENGE TO FOOD SAFETY Library of Congress Cataloging-in-Publication Data CONTENTS PREFACE Chapter 1: CLOSTRIDIUM BOTULINUM: HISTORY, STRAIN AND NEUROTOXIN DIVERSITY ABSTRACT 1. INTRODUCTION 2. HISTORICAL ASPECTS OF BOTULISM 3. BOTULINUM NEUROTOXIN-PRODUCING CLOSTRIDIA 4. GENETIC DIVERSITY OF C. BOTULINUM STRAINS AND BOTULINUM NEUROTOXIN GENE VARIATION 5. TOXIN GENE REGULATION CONCLUSION REFERENCES Chapter 2: THE MOLECULAR AND STRUCTURAL BIOLOGY OF CLOSTRIDIUM BOTULINUM NEUROTOXINS REVEALS INSIGHTS INTO THE SOPHISTICATED MECHANISM OF NEUROTOXICITY ABSTRACT ABBREVIATIONS INTRODUCTION LOCALISATION AND ORGANISATION OF BONT GENE CLUSTERS IN C. BOTULINUM BONT DIVERSITY: SEROTYPES AND SUBTYPES 3D STRUCTURE OF BONT NEURONAL ATTACK OF BONT THE DUAL RECEPTOR BINDING CONCEPT HARNESSING PROTEIN RECEPTORS FOR UPTAKE MODE OF THE TOXIN-PROTEIN RECEPTOR INTERACTION TRANSLOCATION OF THE PROTEASE INTO THE CYTOSOL HYDROLYSIS OF SNARE SUBSTRATES CONCLUSION ACKNOWLEDGEMENT REFERENCES Chapter 3: HISTORY OF BOTULISM ABSTRACT PART I: HISTORY OF BOTULISM PART II: BOTULISM AROUND THE WORLD IN THE 20TH CENTURY CONCLUSION ACKNOWLEDGEMENT REFERENCES Chapter 4: INFANT BOTULISM ABSTRACT HISTORY PATHOGENESIS AND PATHOPHYSIOLOGY CLINICAL MANIFESTATIONS DIAGNOSIS AND DIFFERENTIAL DIAGNOSIS TREATMENT AGENTS OF INFANT BOTULISM SOURCE OF SPORES RISK FACTORS AND PREVENTION HONEY BROCHURE OF THE CDPH. ENGLISH VERSION EPIDEMIOLOGY CONCLUSION REFERENCES Chapter 5: PASSAGE OF BOTULINUM TOXINS THROUGH THE INTESTINAL BARRIER ABSTRACT INTRODUCTION 1. SITE OF ABSORPTION OF BOTULINUM TOXINS IN THE DIGESTIVE TRACT 2. NONTOXIC PROTEINS ENHANCE THE ORAL TOXICITY OF BONT THROUGH THEIR PROTECTIVE EFFECTS 3. TRANSCYTOSIS OF BONT ACROSS THE INTESTINAL EPITHELIAL BARRIER 4. LECTIN ACTIVITY OF HA (HAEMAGGLUTININ) PROTEINS TETHERS THE BONT COMPLEX TO THE INTESTINAL EPITHELIUM 5. HA PROTEINS DISRUPT THE INTESTINAL EPITHELIAL BARRIER 6. POSSIBLE ROUTES FOR THE TRANSVERSAL OF BONT AND THE BONT COMPLEX ACROSS THE INTESTINAL EPITHELIAL BARRIER CONCLUSION ACKNOWLEDGMENTS REFERENCES Chapter 6: BOTULISM SYMPTOMS, INCUBATION PERIOD AND COMPLICATIONS, DIAGNOSIS AND MANAGEMENT ABSTRACT BOTULISM SYNDROMS WOUND BOTULISM ADULT INTESTINAL TOXEMIA BOTULISM INHALATIONAL BOTULISM IATROGENIC BOTULISM REFERENCES Chapter 7: BOTULISM HAZARDS FROM NATIVE FOODS IN THE ARCTIC REGIONS ABSTRACT INTRODUCTION TYPE E BOTULISM ALASKA CANADA ARCTIC EXPLORERS NORTH ATLANTIC SCANDINAVIA IMPORTED ARCTIC SEAFOOD CONCLUSION REFERENCES Chapter 8: DETECTING BOTULINUM IN FOOD: EFFECTIVE AND SENSITIVE DETECTION OF CLOSTRIDIUM BOTULINUM TOXININ FOODS ABSTRACT INTRODUCTION ORGANISM TOXIN STRUCTURE AND MECHANISM OF ACTION DETECTION OF BONTS MOUSE BIOASSAY VARIATIONS OF MOUSE BIOASSAY IN VITRO METHODS OF BONT DETECTION ELISA ALTERNATIVE ELISA FORMATS FLOW CYTOMETRIC ASSAYS ELECTRO CHEMILUMINESCENCE (ECL) IMMUNOASSAY LATERAL FLOW TESTS IMMUNO-PCR ENDOPEPTIDASE ASSAYS CELL BASED ASSAYS EMERGING NEW TECHNOLOGIES FOR BONT DETECTION CONCLUSION REFERENCES Chapter 9: INTEGRATED APPROACH USED BY GOVERNMENT AGENCIES AND INDUSTRY TO PROTECT THE CONSUMER FOOD SAFETY LEGISLATION ABSTRACT INTRODUCTION BACKGROUND FISH PROCESSING SAFETY AND QUALITY OBJECTIVES GENERAL FOOD SAFETY REGULATIONS REGULATORY AGENCIES CONCLUSION REFERENCES Chapter 10: CONTROL IN PRIMARY FOOD PRODUCTION ABSTRACT INTRODUCTION BACKGROUND FOOD SAFETY AND CONTROL CONCLUSION REFERENCES Chapter 11: SAFE PROCESS DESIGN AND FOOD HYGIENE GUIDELINES ABSTRACT INTRODUCTION ACID FOODS AND LOW-ACID FOODS CRITICAL POINTS OF CONTROL ACIDIFICATION PROCEDURE CONCLUSION REFERENCES Chapter 12: PREDICTING EXPOSURE TO CLOSTRIDIUM BOTULINUM NEUROTOXIN IN PROCESSED FOODS ABSTRACT 1. INTRODUCTION 2. CONCLUSION 3. ACKNOWLEDGMENTS 4. REFERENCES INDEX