Abstract
Background: Considering the high fatality of botulism, the control of Clostridium botulinum and its neurotoxins has clinical importance. In this regard, using chemical preservatives, natural essential oils (Eos), and changes in the growth predisposing factors of bacteria are suitable methods to control the growth and toxin producing of C. botulinum in foods. Objective: The current survey was done to assess the effects of Citrus sinensis EO and intrinsic and extrinsic factors on the growth and toxin producing of C. botulinum type A. Materials and Methods: In this experiment with a factorial design, C. sinensis EO (0.0%, 0.015%, 0.03%, and 0.045%), nisin (0, 500, and 1500 IU/mL), nitrite (0, 20, and 60 ppm), pH (5.5 and 6.5), storage temperature (25 and 35° C), and sodium chloride (NaCl, 0.5% and 3%) were used to assess bacterial growth in the brain heart infusion medium. Finally, the mouse bioassay method was also used to assess toxicity. Results: Clostridium sinensis EO with a concentration of 0.045%, as well as the reduction of pH and temperature could significantly delay the growth of bacteria (P≤0.05) in contrast to the use of NaCl and nisin alone. However, all concentrations of sodium chloride (NaCl), nisin, and C. sinensis EO (< 0.045%) in interaction with each other, especially in combination with nitrite, showed good synergistic effects. Conclusion: These results suggested that using certain concentrations of C. sinensis EO and nisin, along with other suboptimal factors caused a significant decrease in the nitrite contents of foods with a significant reduction in the growth and toxin-producing ability of C. botulinum.
Highlights
Considering the high fatality of botulism, the control of Clostridium botulinum and its neurotoxins has clinical importance
Statistical Analysis The present study evaluated the main and interactive effects of essential oils (EOs), nitrite, and nisin, with respect to salt concentration, pH, and temperature, on the growth and toxin-producing ability of C. botulinum using the analysis of variance test in SPSS for Windows and P< 0.05 was considered as a significant level
When 3% salt concentration was associated with other preservatives, especially nitrite, it could delay the growth of bacteria for a longer time
Summary
Considering the high fatality of botulism, the control of Clostridium botulinum and its neurotoxins has clinical importance In this regard, using chemical preservatives, natural essential oils (Eos), and changes in the growth predisposing factors of bacteria are suitable methods to control the growth and toxin producing of C. botulinum in foods. Conclusion: These results suggested that using certain concentrations of C. sinensis EO and nisin, along with other suboptimal factors caused a significant decrease in the nitrite contents of foods with a significant reduction in the growth and toxin-producing ability of C. botulinum. Along with the boost concentrations of sodium chloride (NaCl) and chemical preservatives such as nitrite is a traditional method for decreasing the risk of C. botulinum in foodstuffs.[3] Nitrite and its precursor, nitrate, are known to positively affect the flavor, appearance, quality, and safety of cured meat. Nitrite can guarantee the safety of food products through inhibiting the growth of microorganisms, especially C. botulinum.[4]
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