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Clostridium botulinum Spores in Corn Syrup and Other Syrups

Timothy Lilly1, E Jeffery Rhodehamel1, Donald A Kautter1

  • 1Division of Microbiology, Food and Drug Administration, Washington, DC 20204.

Journal of Food Protection
|May 5, 2019
PubMed

Insights

Clostridium botulinum spores were not detected in corn syrup products. This study indicates that corn syrup and similar syrups are not a source of these spores for infants.

Area of Science:

  • Food Microbiology
  • Microbial Spoilage
  • Food Safety

Background:

  • Clostridium botulinum spores are a concern in food products, particularly for infants.
  • Corn syrup is a common ingredient in various food products, including syrups.

Purpose of the Study:

  • To determine the presence of Clostridium botulinum spores in commercially available corn syrup and related products.
  • To assess the risk of these products as a source of C. botulinum for infant botulism.

Main Methods:

  • A total of 738 bottles of corn syrup and other syrups were analyzed.
  • Membrane filtration was used to detect the presence of Clostridium botulinum spores.

Main Results:

  • Initial presumptive positives for C. botulinum type A spores in two corn syrup samples were not confirmed upon further testing.
  • All 738 analyzed syrup products tested negative for C. botulinum spores.

Conclusions:

  • Corn syrup and other syrups currently on the market do not appear to be a food source of Clostridium botulinum spores.
  • These findings suggest a low risk of infant botulism associated with the consumption of these syrup products.

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