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Rapid identification ofClostridium botulinum and botulinal toxin in food

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Abstract

Samples of green beans and mushrooms were inoculated with a toxigenic strain ofClostridium botulinum type A and incubated anaerobically at 37 °C. At various time intervals, the seeded food samples were tested for the presence of botulinal toxin andC. botulinum by an agar plating method and an enzyme-linked immunosorbent assay.C. botulinum type A that appeared as lipase-positive colonies on selective agar plates, and its elaborated toxin, were identified in all seeded food samples within 1 to 2 d. This procedure can be adapted for rapid screening of suspected food samples.

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Authors and Affiliations

  1. Department of Medical Laboratory Sciences, College of Health at University Park, 33 199, Miami, Florida, USA

    A. Rodriguez & M. Dezfulian

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  1. A. Rodriguez
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  2. M. Dezfulian
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Additional information

This study was presented in part at the96th General Meeting of the American Society for Microbiology, New Orleans, Louisiana, May 19–23, 1996 (abstract no. P71). Part of the requirements for the MSc degree received by A. Rodriguez.

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Rodriguez, A., Dezfulian, M. Rapid identification ofClostridium botulinum and botulinal toxin in food. Folia Microbiol 42, 149–151 (1997). https://doi.org/10.1007/BF02898726

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  • DOI: https://doi.org/10.1007/BF02898726

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