Spanish scientists have prepared a report following an outbreak following the risk of the development of Clostridium botulinum and botulism, which affected 12 people in 2023.
In June and July 2023, an increase in botulism in Spain was detected, which was associated with consumption of food prepared under a vacuum or in a revised environment. The association was not microbiologically confirmed as the presence of Clostridium botulinum, or botulinum toxin, was not detected in analysis on dishes prepared with outbreaks.
A dozen cases were reported. At the age of 23 to 77, there were patients and seven men. Each two cases of each in Italy and Norway went to Spain. Seven people were admitted to the hospital and four were admitted to the intensive care unit. The hospital lasts for 11 to 69 days. In July, Group Maprical Palasios Elementsione recalled Spanish omelette (Tortila de PETA) and suspended production. Operations resumed in August 2023.
Assen assessment
Keeping in mind the severity of the disease, as well as the fact that not following the instructions of storage and use on the labeling of certain foods or prepared products, one under a vacuum or in the revised environment, one Can pose a serious risk, the Spanish agency’s scientific committee was asked to prepare a report for food security and nutrition (AESAN). It was published in the journal Europe Assessment of Food Risk Europe,
Foodbourne botulism is caused by the ingestion of a neurotoxin (BONT) produced by the Clostridium botulinum. The toxins by Clostridium Botulinum Group I (by Mesophyllic, 30 and 37 ° C (86 to 98.6 ° F) and group II (scientific, with being able to produce toxins at temperatures, along with 3 to 4 diagles C (37.4 As low as 39.2 degrees f).
Group I strains are mainly associated with cases of botulism from canned foods, given their high heat resistance to their spores, to make them passive at least 121 ° C (249.8 ° F) for three minutes to make them passive. Is required. Group II strains can develop and produce toxins at refrigeration temperatures, so they give importance in foods that reflect or subject to a soft heat treatment. The heat treatment of 90 ° C (194 ° F) for 10 minutes is sufficient to achieve commercial sterilization for these strains.
Clostridium botulinum is an anaerobic bacterium, so in the absence of oxygen it can sprout and produce botulinum toxin, for example in plant-based protection. However, the high level of oxygen alone is not a sufficient obstruction to prevent the growth or production of toxins.
Straps can grow with pH values of 4.6 or more, so they pose risk in low-acid foods. The minimum water activity (AW) for increase is 0.94 for protoralitic strains and 0.97 for non-prototolitic strains.
In some meat products, such as the use of Ham, Nitrate and Nitrite is an effective strategy. However, they can react with secondary aminas, resulting in formation of N-nitrosamine, substances with potential carcinogenic activity.
Major points to consider
Scientists said that it is necessary to follow good hygiene practices during the production process. Product should be designed to prevent pathogen growth through pH control, reduction in water activity (AW), sodium chloride concentration, or the use of antimicrobial agents.
Strict control of storage temperature below 4 ° C (39. 2 ° F), ideally is also important than 3.3 ° C (37.9 ° F), as it ensures that the consumer provided storage and Consumption follows instructions.
In the case of sterilized (canned) foods, the applied heat treatment is sufficient to neutralize the Clostridium botulinum spores. For foods with milky heat treatment, which are prepared for refrigerated, vacuum-packs, or who require only a minor previous heating, the risk will largely depend on the monitoring of good hygiene practices during the production process.
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