Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores.

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Takahiro Ohnishi, Maiko Watanabe, Yusuke Yodotani, Emiri Nishizato, Seiya Araki, Satomi Sasaki, Yukiko Hara-Kudo, Yuka Kojima, Naoaki Misawa, Nobuhiko Okabe
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引用次数: 0

Abstract

The contamination of Japanese retail foods and the intestinal contents of animals with the spores of enterotoxigenic Clostridium perfringens were investigated by analyzing clostridial toxin genes (cpa and cpe) using a culture method and PCR. Enterotoxigenic C. perfringens was detected in 12.3% (8/65 samples) of shellfishes, 8.4% (7/83 samples) of dried seafoods, 7.4% (15/204 samples) of curry mixes and spices, 2.6% (1/39 samples) of dried seaweeds, 2.5% (2/79 samples) of fishes and shrimp, 1.9% (2/105 samples) of chicken, and 0.8% (1/121 samples) of root vegetables. Enterotoxigenic C. perfringens was not detected in beef (95 samples) and pork (110 samples). The ratio of enterotoxigenic C. perfringens-positive to all C. perfringens-positive samples was high for fish and shrimp (40.0%), curry mixes and spices (19.0%), shellfish (18.1%), dried seafood (16.7%), and dried seaweed (16.7%). Although C. perfringens was investigated in the intestinal contents of cattle (212 samples), pigs (207 samples), and chicken (159 samples), enterotoxigenic C. perfringens was not detected. These results indicate that beef and pork sold in Japan are unlikely to be contaminated with enterotoxigenic C. perfringens, and that other foods such as curry powder, shellfish, and dried seafoods are more important as the sources of contamination in Japan. Dried seafoods are frequently used to make soup stock in Japanese and other Asian dishes. In cases of food-borne illness linked to C. perfringens contamination of Japanese and Asian dishes, dried seafood should be investigated, in addition to other ingredients such as meat.

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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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