Print Email Facebook Twitter Clostridium Detection of Neurotoxins of Clostridium botulinum Title Clostridium Detection of Neurotoxins of Clostridium botulinum Author TNO Voeding Notermans, S.H.W. Stam, C.N. Behar, A.E. Contributor Batt, C.A. (editor) Tortorello, L. (editor) Publication year 2014 Abstract 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. Subject BioassayDNAElectrochemiluminesceELISAExotoxinLateral flowMousePCRToxin To reference this document use: http://resolver.tudelft.nl/uuid:308bf6e3-6bb6-48d6-ab06-e22429541db2 DOI https://doi.org/10.1016/b978-0-12-384730-0.00073-2 TNO identifier 954531 Publisher Elsevier, London ISBN 9780123847331 ; 9780123847300 Source Encyclopedia of Food Microbiology: Second Edition, 481-484 Document type bookPart Files To receive the publication files, please send an e-mail request to TNO Library.