<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Introduction: The aim of this study was to evaluate the prevalence of Clostridium botulinum and Clostridium perfringens in food samples purchased from Polish producers. Material and Methods: The analyses were performed on 260 food samples collected in Lublin and Subcarpathian regions: 56 of smoked meat, 21 of pork meat, 20 of dairy products, 26 of vegetable and fruit preserves, 40 of ready-to-eat meals, 27 of fish preserves, and 70 of honey collected directly from apiaries. Results: C. botulinum strains were isolated from 2.3% (6/260) of samples and the isolates were classified as toxin types A (4/260) and B (2/260). C. perfringens strains were isolated from 14% (37/260) of samples. All the isolates were classified as toxin type A, 28 of them were able also to produce α toxin and 9 - β2 toxin. Conclusion: On the basis of the obtained results it could be suggested that risk assessment, especially regarding the entire honey harvesting process, should be provided in order to ensure the microbiological safety of the products to be consumed by infants and people with a weakened immune system.</p></abstract>

Introduction: The aim of this study was to evaluate the prevalence of Clostridium botulinum and Clostridium perfringens in food samples purchased from Polish producers. Material and Methods: The analyses were performed on 260 food samples collected in Lublin and Subcarpathian regions: 56 of smoked meat, 21 of pork meat, 20 of dairy products, 26 of vegetable and fruit preserves, 40 of ready-to-eat meals, 27 of fish preserves, and 70 of honey collected directly from apiaries. Results: C. botulinum strains were isolated from 2.3% (6/260) of samples and the isolates were classified as toxin types A (4/260) and B (2/260). C. perfringens strains were isolated from 14% (37/260) of samples. All the isolates were classified as toxin type A, 28 of them were able also to produce α toxin and 9 - β2 toxin. Conclusion: On the basis of the obtained results it could be suggested that risk assessment, especially regarding the entire honey harvesting process, should be provided in order to ensure the microbiological safety of the products to be consumed by infants and people with a weakened immune system.

Prevalence of C. botulinum and C. perfringens spores in food products available on Polish market

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Introduction: The aim of this study was to evaluate the prevalence of Clostridium botulinum and Clostridium perfringens in food samples purchased from Polish...

Prevalence of C. botulinum and C. perfringens spores in food products available on Polish market

Online veröffentlicht: 19. Sept. 2017

Seitenbereich: 287 - 291

Eingereicht: 03. Apr. 2017

Akzeptiert: 25. Aug. 2017

DOI: https://doi.org/10.1515/jvetres-2017-0038

Schlüsselwörter
food, Clostridium botulinum, Clostridium perfringens, Poland

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Prevalence of C. botulinum and C. perfringens spores in food products available on Polish market

Online veröffentlicht: 19. Sept. 2017

Seitenbereich: 287 - 291

Eingereicht: 03. Apr. 2017

Akzeptiert: 25. Aug. 2017

DOI: https://doi.org/10.1515/jvetres-2017-0038

Schlüsselwörterfood, Clostridium botulinum, Clostridium perfringens, Poland

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
food, Clostridium botulinum, Clostridium perfringens, Poland