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High prevalence of Clostridium botulinum in vegetarian sausages

机译：素食香肠中梭菌肉毒杆菌的高患病率

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摘要

Clostridium botulinum. is a significant food safety concern due to its ability to produce highly potent neurotoxin and resistant endospores. Vegetarian sausages have become a popular source of plant protein and alternative for meat products. While vegetarian sausages have not been linked to botulism, numerous outbreaks due to preserved vegetables suggest a frequent occurrence of C. botulinum spores in the raw material. The product formulation of vegetarian sausages involves limited NaCl and preservatives, and shelf-lives may be several months. The safety of vegetarian sausages thus relies mainly on heat treatment and chilled storage. The main food safety concern is C. botulinum Group Ⅱ that can grow and produce toxin at refrigeration temperatures. Here we show a high overall prevalence (32%) of C. botulinum in 74 samples of vegetarian sausages from seven producers. Both Groups Ⅰ and Ⅱ strains and genes for neurotoxin types A, B, E and F were detected in the products. The highest cell counts (1200 sporesAg) were observed for C. botulinum Group Ⅱ in products with remaining shelf-lives of 6 months at the time of purchase. We conclude that vacuum-packaged vegetarian sausage products frequently contain C. botulinum spores and may possess a high risk of C. botulinum growth and toxin production. Chilled storage below 3°C and thorough reheating before consumption are warranted.
机译：Clostridium botulinum。由于其生产高效的神经毒素和抗性卵经孢子，这是一种重要的食品安全问题。素食香肠已成为植物蛋白质的流行来源，肉类产品的替代品。虽然素食香肠没有被狼吞灾表达，但由于保存的蔬菜而言，众多爆发表明原材料中经常出现的肉毒杆菌孢子。素食香肠的产品配方涉及有限的NaCl和防腐剂，并且货架生命可能是几个月。因此，素食香肠的安全主要依赖于热处理和冷藏储存。主要食品安全问题是C. Botulinum组Ⅱ，可以在制冷温度下生长和生产毒素。在这里，我们在7个生产商中显示出74个素食香肠样品中的肉瘤的高总体患病率（32％）。在产品中检测到Ⅰ组和Ⅱ组菌株和神经毒素类型A，B，E和F的基因。在购买时剩余的储备金的产品中，观察到最高的细胞计数（1200孢子）。我们得出结论，真空包装的素食香肠制品经常含有C.肉毒杆菌孢子，可能具有高风险的C.肉毒杆菌生长和毒素生产。冷冻储存低于3°C，并在消耗前进行彻底再加热。

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  • 来源
    《Food microbiology》 |2020年第10期|103512.1-103512.5|共5页
  • 作者

    Noora Pernu; Riikka Keto-Timonen; Miia Lindstroem; Hannu Korkeala;

  • 作者单位

    Department of Food Hygiene and Environmental Health Faculty of Veterinary Medicine P. O. Box 66 FI-00014 University of Helsinki Finland;

    Department of Food Hygiene and Environmental Health Faculty of Veterinary Medicine P. O. Box 66 FI-00014 University of Helsinki Finland;

    Department of Food Hygiene and Environmental Health Faculty of Veterinary Medicine P. O. Box 66 FI-00014 University of Helsinki Finland;

    Department of Food Hygiene and Environmental Health Faculty of Veterinary Medicine P. O. Box 66 FI-00014 University of Helsinki Finland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Clostridium botulinum; Botulism; Vegetable; Vegetarian; Meat-free sausage;

    机译：肉毒杆菌菌株;肉类主义;蔬菜;素食;无肉香肠;

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