Abstract
The aim of the work was to express the indication of the causative agent of botulism and its toxin in canned meat and dried fish. The strains of the causative agent of botulism were used in the work: 35 type A isolated from a human corpse; 16 type B isolated from feed barley, 231 type C and 153 type E isolated from fish. To maintain the reference strains of the causative agent of botulism, Kitta-Tarozzi medium was used, and the production of botulinum toxin was carried out on Hottinger medium and liquid peptone Martin. To solve the tasks at the first stage, the biological properties of various strains of the causative agent of botulism were studied. As a result of the conducted studies, it was found that when sowing strains of the causative agent of botulism on media with sugars, they ferment glucose and maltose with the formation of gas and acid, which correspond to biological properties. Experiments to detect botulinum toxin in food were carried out by contamination of canned meat and dried fish with the causative agent of botulism and its toxins. Studies have established that enzyme immunoassay can detect botulinum toxin in canned meat samples and dried fish. The sensitivity of the method depends on the concentration of the toxin in the products and the homology of immunoglobulins to individual serotypes of the causative agent of botulism. The minimum concentration of the toxin in the products captured in the ELISA was 0.000001 mg/ml. The reliability of ELISA correlates with the results of PH in mice. It should also be noted that when indicating botulinum toxin in products, bacteriological methods cannot be excluded to confirm the results of the study. Therefore, indications for the detection of botulinum toxin should be accompanied by the release of the pathogen itself.
Published Version
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