Quantification of expression of Clostridium botulinum type E toxin genes

• Project/Area Number: 15580179
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Fisheries chemistry
• Research Institution: Tokyo University of Marine Science and Technology (2004); 東京水産大学 (2003)
• Principal Investigator: DR.KIMURA Bon Tokyo University of Marine Science and Technology, Faculty of Marine Science, Associate Professor, 海洋科学部, 助教授 (50262340)
• Project Period (FY): 2003 – 2004
• Project Status: Completed (Fiscal Year 2004)
• Budget Amount: ¥3,700,000 (Direct Cost: ¥3,700,000); Fiscal Year 2004: ¥900,000 (Direct Cost: ¥900,000); Fiscal Year 2003: ¥2,800,000 (Direct Cost: ¥2,800,000)
• Keywords: Clostridimu botulinum / type E toxin / packaged foods / taqman quatitative PCR / quantification of m-RNA / 毒素発現 / ボツリヌスE型菌 / チルド食品 / RT-PCR / m-RNA / スモークサーモン

Research Abstract

Refrigerated processed foods of extended durability (REPFEDs) rely on a mild heat treatment combined with refrigerated storage to prevent the growth of pathogenic organisms and ensure product qualitiy and safety. As these products usually packaged under vacuum atmospheres, a particular concern is the potential for growth of nonproteolytic Closutridium botulinum. In 1997,two Germans got botulism after eating hot-smoked Canadian whitefish produced in Finland. Little is known of the factors that influence toxin production in foods. Particularly, information is scarce concerning the correlation between increase in cell count and toxin production. The detection of Clostridium botulinum neurotoxin has been done by mouse bioassay. However, it is costly and time-consuming.
In this stuy, by using quantitative PCR, we were able to study the association between C.botulimum growth and toxin production at different growth conditions.

Research Products

• [Journal Article] Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere (2005)
  • Author(s): Y.Kasai, B.Kimura, S.Kawasaki, T.Fukuya, K.Sakuma, T.Fujii
  • Journal Title: J.Food Prot. 68(5) Pages: 1005-1011
  • Description: 「研究成果報告書概要(和文)」より
• [Journal Article] Growth and toxin production by Clostridium botulinum in steamed rice (2005)
  • Author(s): Y.Kasai, B.Kimura, S.Kawasaki, T.Fukuya, K.Sakuma, T.Fujii
  • Journal Title: J.Food Prot. 68(5) Pages: 1005-1011
  • Description: 「研究成果報告書概要(欧文)」より
• [Journal Article] Growth and toxin production by Clostridium botulinum in steamed rice aseptically packed under modified atmosphere.
  • Author(s): Yoshiaki Kasai, Bon Kimura, Susumu Kawasaki, T.Fukuya, K.Sakuma, T.Fujii
  • Journal Title: J.Food Prot. (印刷中)
• [Book] 包装微生物の科学 (2005)
  • Author(s): 木村 凡(単著)
  • Publisher: 日本包装学会10周年記念出版会編(印刷中)
  • Description: 「研究成果報告書概要(和文)」より
• [Book] Microbiology of packaged foods (2005)
  • Author(s): Bon Kimura
  • Total Pages: 100
  • Publisher: Japanese Society for packaging memorial publication(10 the anversary)(in print)
  • Description: 「研究成果報告書概要(欧文)」より