Clostridium Detection of Neurotoxins of Clostridium botulinum

bookPart


Notermans, S.H.W.

Stam, C.N.

Behar, A.E.
Botulism is caused by an exotoxin produced by the sporeforming bacterium Clostridium botulinum. Of the seven different toxin types, A, B, and E are the types commonly implicated in foodborne outbreaks of botulism. Clostridium botulinum toxins are extremely potent neurotoxins and generally occur at low concentrations in implicated foods. The detection of C. botulinum and the discrimination of these organisms from other clostridia are based on assays for toxin. This sometimes can be difficult because isolation of pure cultures is rather cumbersome. This article will focus on the detection of botulinum neurotoxins in foods. © 2014 Elsevier Ltd. All rights reserved.
Topics








BioassayDNAElectrochemiluminesceELISAExotoxinLateral flowMousePCRToxin
TNO Identifier
954531
Repository link
https://resolver.tno.nl/uuid:308bf6e3-6bb6-48d6-ab06-e22429541db2
ISBN
9780123847331 ; 9780123847300
Publisher
Elsevier
Source title
Encyclopedia of Food Microbiology: Second Edition
Editor(s)
Batt, C.A.
Tortorello, L.
Place of publication
London
Pages
481-484
Files
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