ASSESSING THE POTENTIAL PUBLIC HEALTH RISK OF Clostridium botulinum TOXIN GENES IN CANNED FOOD : A LABORATORY EXPERIENCE IN TÜRKİYE

Yıl 2024, Cilt: 10 Sayı: 1, 58 - 69, 30.06.2024

Hisamettin Durmaz Akın Yiğin Serap Kılıç Altun Mehmet Emin Aydemir

https://doi.org/10.51477/mejs.1437831

Öz

Due to the ability to synthesize a highly potent neurotoxin, Clostridium botulinum (C. botulinum) poses an important risk to food safety. Foodborne botulism is a neuroparalytic disease caused by the ingestion of neurotoxins produced by C. botulinum. Botulism commonly occurs as a result of consuming canned foods. In this study, the aim was to investigate the presence of C. botulinum and detect the genes producing A, B, E, and F toxins in C. botulinum isolates in homemade and commercial canned foods using the rapid, sensitive, and reliable Real-Time PCR technique. A total of 81 canned samples were collected, including 51 commercial and 30 homemade cans. The canned samples were initially enriched in a tryptone peptone glucose yeast (TPGY) medium. Subsequently, DNA isolation was performed using the foodproof® StarPrep Two Kit. After the isolation process, Real-Time PCR was conducted using the foodproof® C. botulinum Detection LyoKit and 5’ Nuclease (Biotecon, R60240) kit. Among all samples, only 2 samples were positive. Both positive samples were found to contain neurotoxin type A, were commercially canned foods, and were packaged in glass containers. It was also determined that one was a mixed vegetable side dish and the other was roasted red pepper. Consequently, it was concluded that commercially available canned foods in Türkiye could still pose a potential risk to public health due to the presence of C. botulinum. Therefore, it was recommended to perform quality control analyses through food inspections in companies involved in canned food production and sales.

Anahtar Kelimeler

Canned food, Clostridium botulinum, BoNT, Real-time PCR

Etik Beyan

Ethics Committee: The laboratory were used as material in the study, ethics committee permission is not required.

Destekleyen Kurum

Harran University Scientific Research Projects Unit

Proje Numarası

18056

Teşekkür

This work was financially supported by Harran University Scientific Research Projects Unit.

Kaynakça

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