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Smith TJ, Schill KM, Williamson CHD. Navigating the Complexities Involving the Identification of Botulinum Neurotoxins (BoNTs) and the Taxonomy of BoNT-Producing Clostridia. Toxins (Basel) 2023; 15:545. [PMID: 37755971 PMCID: PMC10535752 DOI: 10.3390/toxins15090545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 09/28/2023] Open
Abstract
Botulinum neurotoxins are a varied group of protein toxins that share similar structures and modes of activity. They include at least seven serotypes and over forty subtypes that are produced by seven different clostridial species. These bacterial species are not limited strictly to BoNT-producers as neuro-toxigenic and non-neuro-toxigenic members have been identified within each species. The nomenclature surrounding these toxins and associated bacteria has been evolving as new isolations and discoveries have arisen, resulting in challenges in diagnostic reporting, epidemiology and food safety studies, and in the application of therapeutic products. An understanding of the intricacies regarding the nomenclature of BoNTs and BoNT-producing clostridia is crucial for communication that allows for accurate reporting of information that is pertinent to each situation.
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Affiliation(s)
- Theresa J. Smith
- Pathogen and Microbiome Institute, Northern Arizona University, Flagstaff, AZ 86011, USA;
| | - Kristin M. Schill
- Food Research Institute, University of Wisconsin-Madison, Madison, WI 53706, USA;
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Van der Veken D, Poortmans M, Dewulf L, Fraeye I, Michiels C, Leroy F. Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages. Meat Sci 2023; 200:109158. [PMID: 36905786 DOI: 10.1016/j.meatsci.2023.109158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/15/2022] [Accepted: 03/02/2023] [Indexed: 03/08/2023]
Abstract
Nitrate and nitrite salts perform a versatile role in fermented meats, including the inhibition of food pathogens (in particular proteolytic group I Clostridium botulinum). Despite the increasing interest in clean-label products, little is known about the behaviour of this pathogen in response to the removal of chemical preservatives from fermented meat formulations. Therefore, challenge tests with a cocktail of nontoxigenic group I C. botulinum strains were performed to produce nitrate/nitrite-free fermented sausages under different acidification conditions and starter culture formulations, including the use of an anticlostridial Mammaliicoccus sciuri strain. Results showed limited outgrowth of C. botulinum, even in the absence of acidification. The anticlostridial starter culture did not lead to an additional inhibitory effect. The selective plating procedure adopted within this study proofed robust to follow germination and growth of C. botulinum, inhibiting common fermentative meat microbiota. The challenge tests constitute a suitable tool to assess the behaviour of this food pathogen within fermented meats upon nitrate- and nitrite omission.
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Affiliation(s)
- David Van der Veken
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Marijke Poortmans
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Lore Dewulf
- Meat Technology & Science of Protein-Rich Foods, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Ilse Fraeye
- Meat Technology & Science of Protein-Rich Foods, Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Chris Michiels
- Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
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Meurens F, Carlin F, Federighi M, Filippitzi ME, Fournier M, Fravalo P, Ganière JP, Grisot L, Guillier L, Hilaire D, Kooh P, Le Bouquin-Leneveu S, Le Maréchal C, Mazuet C, Morvan H, Petit K, Vaillancourt JP, Woudstra C. Clostridium botulinum type C, D, C/D, and D/C: An update. Front Microbiol 2023; 13:1099184. [PMID: 36687640 PMCID: PMC9849819 DOI: 10.3389/fmicb.2022.1099184] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Accepted: 12/06/2022] [Indexed: 01/07/2023] Open
Abstract
Clostridium botulinum is the main causative agent of botulism, a neurological disease encountered in humans as well as animals. Nine types of botulinum neurotoxins (BoNTs) have been described so far. Amongst these "toxinotypes," the A, the B and E are the most frequently encountered in humans while the C, D, C/D and D/C are mostly affecting domestic and wild birds as well as cattle. In France for instance, many cases and outbreaks are reported in these animal species every year. However, underestimation is very likely at least for avifauna species where the detection of dead animals can be challenging. Knowledge about BoNTs C, D, C/D, and D/C and the diseases they cause in animals and humans is still scarce and unclear. Specifically, the potential role of animal botulism outbreaks in cattle and poultry as a source of human illness needs to be further assessed. In this narrative review, we present the current knowledge about toxinotypes C, D, C/D, and D/C in cattle and poultry with, amongst various other aspects, their epidemiological cycles. We also discuss the zoonotic potential of these toxinotypes and some possible ways of risk mitigation. An adapted and effective management of botulism outbreaks in livestock also requires a better understanding of these less common and known toxinotypes.
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Affiliation(s)
- François Meurens
- INRAE, Oniris, BIOEPAR, Nantes, France,Department of Veterinary Microbiology and Immunology, Western College of Veterinary Medicine, University of Saskatchewan, Saskatoon, SK, Canada,*Correspondence: François Meurens,
| | | | | | - Maria-Eleni Filippitzi
- Laboratory of Animal Health Economics, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Matthieu Fournier
- Univ Rouen Normandie, Univ Caen Normandie, CNRS, M2C, UMR 6143, Rouen, France
| | - Philippe Fravalo
- Chaire Agroalimentaire du Cnam, Conservatoire des Arts et Métiers, EPN7, Ploufragan, France
| | | | | | | | | | - Pauline Kooh
- Risk Assessment Department, ANSES, Maisons-Alfort, France
| | - Sophie Le Bouquin-Leneveu
- Hygiene and Quality of Poultry and Pig Products Unit, ANSES, French Agency for Food, Environmental and Occupational Health Safety, Ploufragan, France
| | - Caroline Le Maréchal
- Hygiene and Quality of Poultry and Pig Products Unit, ANSES, French Agency for Food, Environmental and Occupational Health Safety, Ploufragan, France
| | - Christelle Mazuet
- Institut Pasteur, Université Paris Cité, CNR Bactéries anaérobies et Botulisme, Paris, France
| | | | - Karine Petit
- Risk Assessment Department, ANSES, Maisons-Alfort, France
| | - Jean-Pierre Vaillancourt
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Université de Montréal, Saint-Hyacinthe, QC, Canada
| | - Cédric Woudstra
- Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg C, Denmark
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Hendrickx D, Varela Martínez C, Contzen M, Wagner-Wiening C, Janke KH, Hernando Jiménez P, Massing S, Pichler J, Tichaczek-Dischinger P, Burckhardt F, Stark K, Katz K, Jurke A, Thole S, Carbó R, del Pobil Ferré MP, Nieto M, Zamora MJ, Sisó A, Pallares García P, Valdezate S, Schaade L, Worbs S, Dorner BG, Frank C, Dorner MB. First cross-border outbreak of foodborne botulism in the European Union associated with the consumption of commercial dried roach ( Rutilus rutilus). Front Public Health 2023; 10:1039770. [PMID: 36684858 PMCID: PMC9846170 DOI: 10.3389/fpubh.2022.1039770] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Accepted: 12/05/2022] [Indexed: 01/05/2023] Open
Abstract
Botulism outbreaks due to commercial products are extremely rare in the European Union. Here we report on the first international outbreak of foodborne botulism caused by commercial salt-cured, dried roach (Rutilus rutilus). Between November and December 2016, an outbreak of six foodborne botulism type E cases from five unrelated households was documented in Germany and Spain. The outbreak involved persons of Russian and Kazakh backgrounds, all consumed unheated salt-cured, dried roach-a snack particularly favored in Easter-European countries. The implicated food batches had been distributed by an international wholesaler and were recalled from Europe-wide outlets of a supermarket chain and other independent retailers. Of interest, and very unlike to other foodborne disease outbreaks which usually involves a single strain or virus variant, different Clostridium botulinum strains and toxin variants could be identified even from a single patient's sample. Foodborne botulism is a rare but potentially life-threatening disease and almost exclusively involves home-made or artisan products and thus, outbreaks are limited to individual or few cases. As a consequence, international outbreaks are the absolute exception and this is the first one within the European Union. Additional cases were likely prevented by a broad product recall, underscoring the importance of timely public health action. Challenges and difficulties on the diagnostic and epidemiological level encountered in the outbreak are highlighted.
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Affiliation(s)
- David Hendrickx
- Landesgesundheitsamt Baden-Württemberg, Ministerium für Soziales, Gesundheit und Integration Baden-Württemberg, Stuttgart, Germany
- European Centre for Disease Prevention and Control, European Programme for Intervention Epidemiology Training (EPIET), Stockholm, Sweden
| | - Carmen Varela Martínez
- National Centre of Epidemiology, Institute of Health Carlos III, Madrid, Spain
- CIBER Epidemiología y Salud Pública (CIBERESP), Institute of Health Carlos III, Madrid, Spain
| | - Matthias Contzen
- Chemisches und Veterinäruntersuchungsamt Stuttgart, Ministerium für Ernährung, Ländlichen Raum und Verbraucherschutz Baden-Württemberg, Fellbach, Germany
| | - Christiane Wagner-Wiening
- Landesgesundheitsamt Baden-Württemberg, Ministerium für Soziales, Gesundheit und Integration Baden-Württemberg, Stuttgart, Germany
| | - Karl-Heinz Janke
- Landesgesundheitsamt Baden-Württemberg, Ministerium für Soziales, Gesundheit und Integration Baden-Württemberg, Stuttgart, Germany
| | - Pablo Hernando Jiménez
- Chemisches und Veterinäruntersuchungsamt Karlsruhe, Ministerium für Ernährung, Ländlichen Raum und Verbraucherschutz Baden Württemberg, Karlsruhe, Germany
| | - Susanne Massing
- Landratsamt Böblingen, Veterinärdienst und Lebensmittelüberwachung, Böblingen, Germany
| | | | - Petra Tichaczek-Dischinger
- Chemisches und Veterinäruntersuchungsamt Stuttgart, Ministerium für Ernährung, Ländlichen Raum und Verbraucherschutz Baden-Württemberg, Fellbach, Germany
| | - Florian Burckhardt
- Landesuntersuchungsamt Rheinland-Pfalz, Rhineland-Palatinate, Koblenz, Germany
| | - Klaus Stark
- Department for Infectious Disease Epidemiology, Robert Koch Institute, Berlin, Germany
| | - Katharina Katz
- GE 2.3 Epidemiologie übertragbarer Krankheiten, Landesamt für Gesundheit und Lebensmittelsicherheit, Oberschleißheim, Germany
| | - Annette Jurke
- Landeszentrum Gesundheit Nordrhein-Westfalen, North Rhine-Westphalia, Bochum, Germany
| | - Sebastian Thole
- Landeszentrum Gesundheit Nordrhein-Westfalen, North Rhine-Westphalia, Bochum, Germany
| | - Rosa Carbó
- Servicio de Vigilancia y Control Epidemiológico, Dirección General de Salud Pública, Valencia, Spain
| | | | - Milagros Nieto
- National Food Centre (CNA), Spanish Agency for Consumer Affairs Food Safety (AESAN), Majadahonda, Spain
| | - María Jesús Zamora
- National Food Centre (CNA), Spanish Agency for Consumer Affairs Food Safety (AESAN), Majadahonda, Spain
| | - Ana Sisó
- National Food Centre (CNA), Spanish Agency for Consumer Affairs Food Safety (AESAN), Majadahonda, Spain
| | | | - Sylvia Valdezate
- National Centre of Microbiology, Institute of Health Carlos III, Madrid, Spain
| | - Lars Schaade
- Consultant Laboratory for Neurotoxin-Producing Clostridia (Botulism, Tetanus), Robert Koch Institute, Berlin, Germany
| | - Sylvia Worbs
- Consultant Laboratory for Neurotoxin-Producing Clostridia (Botulism, Tetanus), Robert Koch Institute, Berlin, Germany
| | - Brigitte Gertrud Dorner
- Consultant Laboratory for Neurotoxin-Producing Clostridia (Botulism, Tetanus), Robert Koch Institute, Berlin, Germany
| | - Christina Frank
- Landesuntersuchungsamt Rheinland-Pfalz, Rhineland-Palatinate, Koblenz, Germany
| | - Martin Bernhard Dorner
- Consultant Laboratory for Neurotoxin-Producing Clostridia (Botulism, Tetanus), Robert Koch Institute, Berlin, Germany
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Potential Risk of Botulinum Neurotoxin -producing Clostridia Occurrence in Canned Fish. J Vet Res 2022; 66:605-611. [PMID: 36846039 PMCID: PMC9945006 DOI: 10.2478/jvetres-2022-0060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 10/21/2022] [Indexed: 11/11/2022] Open
Abstract
Introduction Heat treatment is indispensable in fish canning to provide an acceptable shelf life. Its optimisation reduces the risk of the presence of Clostridium botulinum spores, which could potentially cause botulism cases. This study evaluated canned fish samples for botulism neurotoxin (BoNT)-producing clostridia contamination and can bulging through microbiological contaminant growth. A new analytical approach was developed for detection of such clostridia and phenotypically similar species. Material and Methods A total of 70 canned fish samples suspected of exhibiting bulging features were analysed. Culture methods were used to detect clostridia. The isolates obtained were evaluated on the basis of the exhibited phenotypic characteristics. Also, PCRs were used for the detection of genes determining BoNT production (non-toxic non-haemagglutinin (ntnh) genes) and the amplification of conservative 16S rDNA genes, which were Sanger sequenced. The obtained sequences were analysed using the Basic Local Alignment Search Tool. Results Clostridium genus species were isolated from 17 (24%) bulging and organoleptically changed samples. No ntnh genes were present in these isolates; however, sequencing confirmed the presence of C. sporogenes, a species with close affinity to C. botulinum. Conclusion To eliminate the threat of foodborne botulism, laboratory diagnostic techniques must detect species of the Clostridium genus and elucidate their ability to produce BoNTs. Although Clostridium botulinum is the most common cause of botulism, the possibility may not be ignored that non-pathogenic Clostridium species may acquire botulinum toxigenicity. The similarity between the isolated strains of C. sporogenes and C. botulinum should be incorporated in the optimisation of heat treatment to guarantee a sterilised, microbiologically safe product.
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Bowe BK, Wentz TG, Gregg BM, Tepp WH, Schill KM, Sharma S, Pellett S. Genomic Diversity, Competition, and Toxin Production by Group I and II Clostridium botulinum Strains Used in Food Challenge Studies. Microorganisms 2022; 10:1895. [PMID: 36296172 PMCID: PMC9611418 DOI: 10.3390/microorganisms10101895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/16/2022] [Accepted: 09/17/2022] [Indexed: 11/16/2022] Open
Abstract
Botulinum neurotoxins (BoNTs) produced by the bacteria Clostridium botulinum are the causative agent of human and animal botulism, a rare but serious and potentially deadly intoxication. Foodborne botulism is caused by the consumption of foods containing BoNTs, which results from contamination of foods with C. botulinum spores and toxin production by the bacteria during growth within the food. Validation of the safety of food products is essential in preventing foodborne botulism, however, limited guidance and standards exist for the selection of strains used in C. botulinum food challenge studies. Sequencing and genomics studies have revealed that C. botulinum is a large, diverse, and polyphyletic species, with physiologic and growth characteristics studied only in a few representatives. Little is known about potential growth competition or effects on toxin production between C. botulinum strains. In this study, we investigated an applied cocktail of ten C. botulinum strains, seven Group I and three Group II. Whole genome SNP alignments revealed that this strain cocktail encompasses the major clades of the Group I and II C. botulinum species. While growth competition appears to exist between several of the strains, the cocktail as a whole resulted in high levels of BoNT production.
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Affiliation(s)
- Brooke Kathryn Bowe
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Travis Gwynn Wentz
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
- Microbiology Doctoral Training Program, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Brieana Marie Gregg
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - William Howard Tepp
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Kristin Marie Schill
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Shashi Sharma
- Division of Microbiology, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Sabine Pellett
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
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