Clostridium

botulinum
SRI MADIARTI SIPAYUNG
REZSA BERRI PERMANA
F251190111
F251190241
K
E
L
GITA ANGGITA F251190531 O
ENNY RIMITA SEMBIRING F251190722 M 2
P
O
ILMU PANGAN 2019, FATETA
K
 DISCUSSION OF PROBLEM SET 2
• Problem #2B:
Last month, C. botulinum toxin was implicated in an outbreak
involving home-made pasteurized carrot juice. Five adult (30-60
years) came down with botulism symptoms and two were submitted
to the hospital nearby for respiratory failure. Investigation on the
premises of the plant showed that carrots were washed with water,
blended, filtered through cloth, added with sugar, bottled and
pasteurized at 80 oC. No testing was made on the raw materials,
environments or the products.
• Assignments:
Discuss the problem to evaluate the following issues :
• The likeliness of C. botulinum to be present in the product
• Handling and processing steps of pasteurized carrot juice that may
contribute to the survival of the bacteria in the products
• The scenario on how the outbreaks may have occurred
• Do you think raw material testing as well as the products are
important? What kind of testing?
• How do you plan to control this type of poisoning in the future?
 PENDAHULUAN

• Clostridium botulinum:
bakteri gram (-), bentuk batang, panjang 3 – 8 mikron dan
lebar 0,5 – 0,8 mikron, membentuk spora, anaerobik
• Clostridium botulinum:
• makanan-makanan yang dikalengkan atau dibotolkan,
seperti produk daging, ikan, buah dan sayuran. Contoh
sayuran seperti buncis, jagung, bit, bayam, asparagus,
wortel dll.
• Pada ikan seperti ikan asap, telur ikan dan makanan-
makanan laut.
• Pada daging, yaitu produk olahan daging yang
dikalengkan
• Makan fermentasi
THE LIKELINESS OF C. BOTULINUM TO
BE PRESENT IN THE PRODUCT

Pasteurisasi Suhu 80 oC
 HANDLING AND PROCESSING STEPS OF PASTEURIZED
CARROT JUICE THAT MAY CONTRIBUTE TO THE
SURVIVAL OF THE BACTERIA IN THE PRODUCTS

Spora tidak
Pasteurisasi Toxin tidak diproduksi
bergerminasi

Suhu tidak
memadai

Waktu
pemanasan
tidak pH > 4.5
memadai
 THE SCENARIO ON HOW THE
OUTBREAKS MAY HAVE OCCURRED
 TESTING Of C.botulinum
Contoh makanan
Kultur cair
Diinokulasi pada 3 tabung dengan media enrichment

Disentrifus
Dipanaskan 80°C, 30 Dipanaskan 60°C, 15 Tidak dipanaskan
menit menit

Diinkubasi pada 25-30°C, 3-5 hari, anaerobik

Uji in vivo:
0,5 ml dari pengenceran 1:5
Digoreskan pada agar media selektif atau 1:10, atau dengan
penambahan khloramfenikol
dan/atau oksitetrasiklin
Diinkubasi pada 25-30°C, 3-5 hari, anaerobik disuntikkan secara
intraperitoneal ke dalam tubuh
tikus
Koloni yang spesifik digores pada agar miring/ media cair
Uji in vitro :
(imunologi)
• Reversed passive
hemagglutination
• Agar gel double diffusion
• Klectro immune diffusion
• Microcapillary agar gel
• Radio imuno-assay

Diinkubasi pada 25-30°C, 3-5 hari, anaerobik Gejala timbul termasuk

pembengkakan abdominal
Uji kimia: Uji imunologi :
Pewarnaan gram Reaksi aglutinasi
Pewarnaan spora Reaksi dengan antibodi Uji toksikologi
Reaksi-reaksi biokimia positif

Uji Toksikologi Langsung Uji Toksikologi

 GENERAL PROOFING AND
TROUBLESHOOTING

Heating Cold-storing Nitrite Acid

Temp. Dur. 3.3OC or lower Used for CURING i.e:

(OC) (mins) 156-200 ppm - Pickle
Cons:
100 360 - Depends on
(also LOWERING pH) - Nitrite
105 120 food addition
Suggestion:
110 36 - Maintenance & BEFORE heating (curing)
electrical - Sorbic acids
115 12 stability
120 4
also includes other chelating agents
(shorter for low-acidic foods) (i.e: EDTA, Na-benzoate, ascorbic acid)
 GENERAL PROOFING AND
TROUBLESHOOTING

NaCl 10% Drying Radio appetization

i.e:
Bounds to WATER - Dried veggies Gamma rays
Sources
- Smoked beef (Mrad)
Spores
REDUCING aw Strain A, B 0,224 – 0,336
Strain E 0,125 – 0,138
GROWTH INHIBITION
Toxins
Solid (food) 7,3
Liquid (food) 4,9
Antibiotics
(classified as ADDITIVE)
Nisin
 HOME PREVENTION

• Low acids (i.e: canned veggies, beef)

Canned Foods
• 80OC, 30 minutes

• i.e: bottled garlics, pickled or packaged

Oil-infused or Vacuum- veggies or juices
packaged Products • Proper REFRIGERATION

• Proper inspections (temp., time, pressure)

Home-industry
• Damaged can (bulging, leakage, off-
Canning
odors/color

• Hot foods -> above 57OC

Catering / Buffet
• Cold foods -> below 5OC