Honey is at risk of contamination with Clostridium botulinum that causes botulism. Rapid detection the pathogen in honey important food safety assurance and food poisoning surveillance. C. capable forming spores low concentration; thus, regular methods must begin an enrichment step before main procedure. This additional requires long time, complicated prepara...

B is a deadly disease caused by the toxins produced by the bacterium Clostridium botulinum. The botulinum toxin is a potent neurotoxin that impairs nerve function, including those of the diaphragm, leading to paralysis. When the nerves to the diaphragm are paralyzed, the affected animal stops breathing and will die as a result. C. botulinum is an anaerobic (lives without oxygen), gram-positive,...

The occurrence of the pathogenic species C. perfringens and C. botulinum spores in animal by-products poses a potential epidemiological hazard. Strong entero- and neurotoxins produced by these bacteria adversely affect human health. To inactivate pathogens present in animal by-products, waste must be subjected to various methods of sanitization. The aim of the presented study was to estimate th...

In this study, various mineral supplements, such as chloride salts (CaCl2, MgCl2, MnCl2, FeCl2 and KCl) supplying cations and calcium salts (CaCl2, CaCO3, CaSO4, Ca(OH)2 and CaHPO4) supplying anions, were tested if they could stimulate the sporulation of Clostridium sporogenes, a surrogate microorganism for C. botulinum. Of the cations tested, the addition of CaCl2 showed a slightly, but not si...

This study was undertaken to determine the effect of the sterilization process and the age of the medium at the time of inoculation on the development of Clostridium botulinum type 62A. Whole milk was autoclaved at 121 C for 18 or 30 min and inoculated with C. botulinum so as to contain 2,000 to 5,000 spores per milliliter. No effort was made to remove dissolved oxygen or to reduce the oxidatio...