Incidence of Clostridium botulinum spores in honey in Turkey

被引：42
|
作者：
Küplülü, Ö [1 ]
Göncüoglu, M [1 ]
Özdemir, H [1 ]
Koluman, A [1 ]
机构：
[1] Ankara Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-06100 Ankara, Turkey
来源：
FOOD CONTROL | 2006年 / 17卷 / 03期
关键词：
C; botulinum; infant botulism; honey;
D O I：
10.1016/j.foodcont.2004.10.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A total of 48 honey samples were analysed for Clostridium botulinum spores. Samples were prepared by direct addition (DA), dilution centrifugation (DC) and supernatant filtration (SF) methods and cultured in cooked meat medium (CMM) and trypticase peptone glucose yeast (TPGY) enrichment broths were used for the isolation of C botulinum spores. The DC method was found most efficient while CMM enrichment broth was more successful than TPGY. Six of analysed 48 honey samples were C. botulinum positive (12.5%). Results indicated that honey sold in retail markets of Ankara found to be significantly (12.5%) contaminated with C. botulinum. (c) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：222 / 224
页数：3
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