Egg white lysozyme was demonstrated to have antibacterial activity against organisms of concern in food safety, including Listeria monocytogenes and certain strains of Clostridium botulinum. We also found that the food spoilage thermophile Clostridium thermosaccharolyticum was highly susceptible to lysozyme and confirmed that the spoilage organisms Bacillus stearothermophilus and Clostridium ty...

The largest reported outbreak of type C botulism in fur production animals is described. Epidemiological investigation of 117 out of 157 (response rate, 74.5%) farms revealed that 44,130 animals died or were euthanized, while 8,033 animals with milder symptoms recovered. The overall death rate in all animals at risk was 21.7%. The death rates were significantly higher in blue and shadow foxes (...

Clostridium botulinum type A does not produce a 12,000 molecular weight toxin. The reported isolation of such a material by Gerwing et al. could not be confirmed.

The deadly botulinum neurotoxin formed by Clostridium botulinum is the causative agent of foodborne botulism. The increasing availability of C. botulinum genome sequences is starting to allow the genomic diversity of C. botulinum Groups I and II and their neurotoxins to be characterised. This information will impact on microbiological food safety through improved surveillance and tracing/tracki...

We examined the reactivities of Clostridium butyricum neurotoxin to nine monoclonal antibodies against Clostridium botulinum type E neurotoxin which recognize the light chain or the amino-terminal half (H-1 fragment) or the carboxyl-terminal half (H-2 fragment) of the heavy chain of botulinum neurotoxin. Butyricum neurotoxin and its derived chains did not react to two of four monoclonal antibod...

Clostridium botulinum is a pathogen of concern for low-acid canned foods. Here we report draft genomes of a neurotoxin-producing C. botulinum strain isolated from water samples used for cooling low-acid canned foods at a canning facility. The genome sequence confirmed that this strain belonged to C. botulinum serotype B1, albeit with major differences, including thousands of unique single nucle...

Botulism is a serious paralytic disease caused by Clostridium botulinum toxin in foods. There are seven recognized serotypes of botulinum neurotoxins among which the principal prevalent types in humans include A, B and E. Infant botulism results from intestinal colonization and toxin production by C. botulinum spores in babies less than 1 year old. Honey is the most important food discriminated...

Botulism is a disease usually fatal, caused by the ingestion of neurotoxins produced Clostridium botulinum. In dogs, intoxication botulinum toxin type C, and animals often recover spontaneously. The present study describes occurrence C botulism in two dogs domiciled on neighboring rural properties municipality Goiânia, state Goiás, Brazil, probably associated with decomposing bovine carcass. Up...

Botulism is a potentially fatal disease that is caused by the botulinum toxin, the most toxic naturally occurring substance [1]. The neurotoxin is formed by various strains of the anaerobic, Gram-positive and spore-forming genus Clostridium (C. botulinum, C. baratii and C. butyricum) [2]. The botulinum toxin is classified in eight serotypes A-H [2][3], of which the serotypes A, B, E and F (BoNT...