Specific detection of Clostridium botulinum type B by using the polymerase chain reaction

Article Abstract:

A sensitive test for identification of Clostrinium botulinum type B with the use of the polymerase chain reaction (PCR) and radiolabeled oligonucleotide probe was developed. Ten isolates of C. botulinum type B and related species were used in the PCR amplification procedures. The sensitivity of the PCR determined by hybridization of the products with an internal radiolabeled oligonucleotide probe. Results showed that only the PCR products from C. botulinum type B was reacted with the radiolabeled probe. In addition, the detection level was sensitive to as low as 100 fg of DNA after only 25 amplification cycles.

Identification and classification

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PCR and gene probe identification of botulinum neurotoxin A-, B-, E-, F-, and G-producing Clostridium spp. and evaluation in food samples

Article Abstract:

Amplification of a 260-bp DNA fragment from Clostridium botulinum types A, B, E, F and G involves the use of a PCR method, which employs one pair of degenerated primer. Toxinotype is identified by using five individual probes. Application of these methods for testing food samples enables the detection of as low as 10 bacteria g of sample. A comparative study of the efficiency of this method with that of standard mouse bioassay protocol reveals the correlation of 95.6% between the methods.

Analysis, Food, Food microbiology, Gene amplification, Bacteriology

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Rapid, quantitative PCR monitoring of growth of Clostridium botulinum type E in modified-atmosphere-packaged fish

Article Abstract:

A rapid polymerase chain reaction assay is evaluated for the quantification of Clostridium botulinum type E in jack mackerel fish that had been modified-atmosphere-packaged. The assay method was found to be sufficiently sensitive for quantifying DNA for the botulinum neurotoxin type E (BoNT/E) gene, providing a sound assessment of botulinal risk in given samples.

Japan, Health aspects, Statistical Data Included, Methods, Fish as food, Fish (Food product), Microbiological assay, Packaged goods

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