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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5℃等低温条件下CO2对肉毒杆菌萌发的影响。在研究CO2对5℃发芽的影响的过程中，观察到当该生物体的孢子短时间置于CO2气氛下时，其孢子失去热稳定性。本研究旨在确定低温下二氧化碳气氛对琼脂表面和几种食品上的肉毒杆菌孢子热灭活的影响。结果表明，在低温（5℃）下CO2气氛下培养孢子时，温和热处理（60℃，30min）后活孢子数量显着减少。此外，为了使味道更好而经过低度加热灭菌处理的食品，也存在肉毒梭菌污染的风险。在包装过程中很难防止高耐热刻痕成型器污染这些产品。因此，本研究还旨在评估 A 型肉毒杆菌和 B 型肉毒杆菌在无菌煮饭中的风险。此外，开发了一种快速定量 PCR 测定（TaqMan 测定），通过扩增 E 型肉毒杆菌神经毒素 (BONT/E) 基因的 280 bp 序列来定量 E 型肉毒杆菌。该方法利用内部荧光探针的水解，并使用 ABI PrismTM 7700 序列检测系统 (SDS) 实时监测 PCR 过程中荧光强度的增加，可以对 E 型肉毒杆菌毒素基因进行准确且可重复的定量。