FACTORS AFFECTING THE VIABILITY OF CLOSTRIDIUM BOTULINUM IN SMOKED FISH DISPLAYED IN MARKETS | ||||
| Journal of the Egyptian Veterinary Medical Association | ||||
| Volume 79, Issue 4, December 2019, Page 1029-1045 PDF (441.47 K) | ||||
| Document Type: Original Research Articles | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| Cold smoked fish products can be naturally contaminated with C. botulinum.That could represent a serious hazard for consumers due to the probability of germination and toxin production. Therefore, the present study estimated the intrinsic hurdles (pH, sodium chloride, sodium nitrite, moisture, and competing microflora) and extrinsic hurdles as temperature concerning the presence of viable C. botulinum spores in 100 vacuum-packaged cold-smoked fish (renga) samples, mechanical defects were detected in 27% of the samples while 100% of the samples showed gross temperature abuse and only 2% were contaminated by viable non-proteolytic C. botulinum spores.The isolates were characterized by a polymerase chain reaction (PCR) to type B (1%) and type E (1%). Samples contained detectable levels of anaerobic spores; consequently, C. botulinum spores showed low values for most examined intrinsic hurdles and a high level of mechanical defects compared to those with non-detectable levels of anaerobic spores.Such data serve to reinforce the conclusion that manufacturing practices were inadequate to eliminate C. botulinum spores from smoked fish (renga) marketed in Sharkia retail markets. The salt content cannot stand alone as a control measure, and the potential for botulinal toxin production exists for such samples, especially over prolonged periods of storage with temperature abuse,. This is a warning sign that introduces further surveillance programs to ensure the safety of the product before it reaches consumers | ||||
| Keywords | ||||
| Smoked fish; C. botulinum; PCR; Toxins; Food safety | ||||
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