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
Bioassay
DNA
Electrochemiluminesce
ELISA
Exotoxin
Lateral flow
Mouse
PCR
Toxin
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