The effect of carbon dioxide on the germination and prolification of Clostridium botulinum

二氧化碳对肉毒梭菌萌发和增殖的影响

基本信息

批准号：
12660183
负责人：
KIMURA Bon
金额：
$ 0.64万
依托单位：
Tokyo University of Fisheries
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2000
资助国家：
日本
起止时间：
2000 至 2002
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-12660183/
关键词：
Carbon dioxide Clostridium botulinum spore germination food stored in chilled crab reduced heat sterilization quantitative PCR 低温管理包装鮮魚無菌米飯胞子発芽

项目摘要

The effect of CO2 on the germination of Clostriiudium botulinum under cold emperature such as 5℃ was studied. During the course of investigations into the effect of CO2 on the germination at 5℃, it was observed that spores of this organism lose heat stability when the spores were placed under CO2 atmospheres for short period of time. This investigation was undertaken to determine the effect of CO2 atmosphere on the heat inactivation of spore of C. botulinum on an agar surface and several foods at cold temperatures. It was demonstrated that the number of viable spore decreases significantly by mild heat treatment (60℃, 30min) when the sprores were incubated under CO2 atmosphere under cold temperatues (5℃). Also, in foods treated with reduced heat sterilization to make the taste much better, there is a risk of contamination of C. botulinum. It is difficult to prevent from preventing contamination of high heat tolerant score formers into these products during packaging. Thus, this study also aimed to assess risks in aseptic boiled rice with C.botulinum type A and B. Moreover, A rapid quantitative PCR assay (TaqMan assay) which quantifies C. botulinum type E by amplifying a 280-bp sequence from the botulinum neurotoxin type E (BONT/E)gene is developed. With this method, which uses the hydrolysis of an internal fluoregenic probe and monitors in real-time the increase in the intensity of fluorescence during PCR by using theABI PrismTM 7700 Sequence Detection System (SDS), it was possible to perform accurate and reproducible quantification of the C.botulinumtype E toxin gene.

研究了CO2在低温如5℃下对肉毒杆菌萌发的影响在研究CO2对5℃下萌发的影响的过程中，观察到该生物体的孢子在5℃下失去热稳定性。将孢子短时间置于 CO2 气氛下进行这项研究是为了确定 CO2 气氛对肉毒杆菌孢子热灭活的影响。低温下琼脂表面和多种食品的实验表明，当孢子在低温（5℃）下在 CO2 气氛下培养时，通过温和热处理（60℃，30 分钟），活孢子数量显着减少。虽然经过低热灭菌处理以使其味道更好，但存在肉毒梭菌污染的风险，难以防止高耐热分数形成剂污染这些产品。因此，本研究还旨在评估含有 A 型和 B 型肉毒杆菌的无菌煮米的风险。此外，通过扩增 280 bp 序列对 E 型肉毒杆菌进行定量的定量快速 PCR 测定（TaqMan 测定）。这种方法利用内部荧光探针的水解，实时监测荧光强度的增加。通过使用 ABI PrismTM 7700 序列检测系统 (SDS) 进行 PCR，可以对 E 型肉毒杆菌毒素基因进行准确且可重复的定量。