Preventing Food poisoning by Clostridium botulinum - PCR method
Just a while ago, consecutive poisoning cases have occurred due to the use of some canned foods contaminated with botulin toxin of Clostridium botulinum bacteria. Infection with this bacterium causes severe complications that can lead to respiratory failure, generalized paralysis, and, if not promptly intervened, can lead to death.
Clostridium botulinum and the effect of botulin toxin on humans
C. botulinum is a bacterium that lives in an environment with no or very little oxygen, can survive in extreme conditions of weather and climate, and produces botulin neurotoxin. Botulin is one of the most potent toxins known: about one microgram can be life-threatening. This toxin blocks nerve function by inhibiting the release of the excitatory neurotransmitter acetylcholine from the presynaptic membranes of neuromuscular synapses in the somatosensory system, thereby causing paralysis. High toxicity can cause respiratory failure because the toxin paralyzes the muscles of the chest; may lead to respiratory arrest.
In all cases, food is contaminated with the spores C. botulinum, after which the spores will grow under low oxygen conditions; Poisoning is caused by the botulin toxin produced by C. botulinum bacteria under that condition. Canned, packaged, dried food for a long time, canned pickles for a long time, and improperly preserved food are considered anaerobic conditions favorable for C. botulinum spores to grow and become bacteria and secrete botulin toxin causing extremely dangerous disease "meat poisoning". Because many people often consume food from the same source, botulism often occurs on many people at the same time, rarely alone, with symptoms of vomiting, abdominal pain, bloating, often constipation because paralysis of the intestines, bulbar and motor muscles spread from the top down, paralysis of the respiratory muscles causes respiratory failure, and even this toxin can cause instant death with a very small dose of the toxin. In botulism food poisoning, symptoms usually begin 18 to 36 hours after eating contaminated food, but can also appear as early as 6 hours or as late as 10 days. If the disease is severe, the respiratory muscles are also damaged leading to respiratory failure and death unless respiratory support or mechanical ventilation is provided.
Together with Eurofins Sac Ky Hai Dang to prevent food poisoning caused by Clostridium botulinum
To avoid Botulism poisoning, consumers should practice proper hygiene, eat cooked and drink hot, and avoid using unsafe canned foods: bulging, warping, deformed, etc.
For food manufacturers and processors, food products need to be tested for Clostridium botulinum before being put on the market, especially canned foods. The standards of food hygiene and safety of countries around the world do not allow the appearance of any C. botulinum cells in 25g of food. With the traditional microbiological test for Clostridium botulinum and their toxins by traditional microbiological methods for foods (TCVN 9049:2012) consisting of 5 steps by identification, it usually takes about 10-15 days.
In order to meet the market demand, the food testing industry in general and Eurofins Sac Ky Hai Dang, in particular, have constantly strived to develop microbiological analysis methods in food with the most modern techniques, the most accurate results with the shortest time, in order to bring consumers the best quality food chain. With the AccuPid Clostridium botulinum Detection Kit method using the real-time PCR (qPCR) technique, it allows the detection of Clostridium botulinum DNA in food samples quickly with high accuracy and sensitivity, while minimizing the risks compared to other PCR techniques, Eurofins guarantees to provide results to customers within 6 days.
And to be able to quickly analyze microbial samples in the Northern, we have invested in a modern microbiology laboratory in Hanoi that can analyze all the above-mentioned pathogenic microorganisms in the food sample from input materials, finished products, food or food contact tools at school canteens, hospitals, commercial areas, industrial parks, restaurants, hotels... Support for businesses, households detect the presence of pathogenic microorganisms in the food consumed.
In addition, branch Hanoi food testing center - Eurofins Sac Ky Hai Dang also develops chemical testing methods based on standard methods such as ISO, AOAC, EN, TCVN..., and modern equipment such as HPLC, ICP-MS… Together with young, knowledgeable, and enthusiastic staff and modern technology equipment, we are ready to respond to a variety of samples and deliver reliable results.
With the above strengths, branch Hanoi Food Testing Center - Eurofins Sac Ky Hai Dang is committed to constantly improving to serve customers better in the future.
For more information, please contact:
- Laboratory | Lot E2b-3, Str. D6, Hi-Tech Park, Thu Duc City
- Hanoi Branch | 4th floor - Building B, No. 103 Van Phuc Str., Van Phuc Ward, Ha Dong Dist., Hanoi
- Can Tho Branch | Room 319, Vietnam - Korea High-Tech Incubator, Str. No. 8, Tra Noc 2 Industrial Park, Phuoc Thoi Ward, O Mon Dist., Can Tho City
Hotline: (+84) 28 7107 7879
Contact for quotation: (+84) 28 7107 7879 – Press 1 (Sales Department)
Email: VN_CS@eurofinsasia.com