Spanish scientists have yielded a report on the growth of Clostridium -Botulinum and the risk of botulism after an outbreak that hit 12 people in 2023.
In June and July 2023, an increase in botulism was detected in Spain linked to the consumption of prepared food packed under vacuum or in a modified atmosphere. This association was not microbiologically confirmed as the presence of Clostridium -Botulinum or Botulinumtoxin, was not detected in the analysis performed on dishes prepared from batches linked to the outbreak.
A dozen cases were reported. Patients varied in age from 23 to 77 and seven were men. Two cases each in Italy and Norway had been to Spain. Seven people were admitted to the hospital and four were admitted to Intensive Care. Hospital enclosures varied from 11 to 69 days. In July, Grupo Empresarial Palacios Palimentación remembered the Spanish omelet (Tortilla de Patata) and the suspended production. Operations were resumed in August 2023.
Aesan -Assessment
Given the severity of the disease, as well as the fact that not following the instructions for storage and use on the labeling of certain foods or prepared products that are packed under vacuum or in a modified atmosphere, a serious risk can be the scientific committee The Spanish Agency for Food Safety and Nutrition (AESAN) was asked to prepare a report. It was published in the magazine Food risk assessment Europe.
Botulism by food is caused by the intake of a neurotoxin (fur) produced by Clostridium Botulinum. Toxins are produced by Clostridium Botulinum Group I (mesophile, with toxin production temperatures between 30 and 37 degrees C (86 to 98.6 degrees F) and group II (psychrotrophic, able to produce toxins at temperature at temperature as low as 3 up to 4 degrees C (37.4 to 39.2 degrees F).
Group I tribes are mainly associated with cases of botulism by canned foods, given the high heat resistance of their traces, for which treatments of at least 121 degrees C (249.8 degrees F) are needed for three minutes to make them inactive. Group II strains can grow and produce toxins at cooling temperatures, so they are important in foods that are cooled or subject to soft heat treatment. A heat treatment of 90 degrees C (194 degrees F) for 10 minutes is sufficient for these tribes to achieve commercial sterilization.
Clostridium Botulinum is an anaerobic bacterium, so in the absence of oxygen it can germinate and produce botulinum toxin, for example in vegetable preserves. However, the presence of high oxygen levels alone is not a sufficient barrier to prevent the growth or production of toxins.
States can grow with pH values of 4.6 or higher, so they pose a risk in food with little acid. The minimum water activity (AW) for growth is 0.94 for proteolytic tribes and 0.97 for non-proteolytic tribes.
In some meat products, such as Ham, the use of nitrates and nitrites is an effective strategy. However, they can respond with secondary amines, resulting in the formation of N-nitrosamines, substances with potential carcinogenic activity.
Important points to consider
Scientists said that compliance with good hygienic practices during the production process is essential. Formulation of the product must be designed to prevent pathogenic growth through pH control, water activity (AW) reduction, sodium chloride concentration or the use of antimicrobial agents.
Strict control of the storage temperatures at under 4 degrees C (39. 2 degrees F), ideally under 3.3 degrees C (37.9 degrees F) is also crucial, as ensures that consumers follow the storage and consumption instructions instructions are provided by the manufacturer.
In the case of sterilized (canned) foods, the applied heat treatment is sufficient to inactivate Clostridium botulinum tracks. For foods with milder heat treatments that are cooled, vacuum packed, ready for consumption or that only require a slight previous heating, the risk will largely depend on the monitoring of good hygienic practices during the production process.
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