[Bacteriologic analysis and detection of Clostridium botulinum spores in honey]

The bacteriological analysis and, particularly, the detection of Clostridium botulinum spores from 42 honey samples collected in apiaries of the province of San Luis as well as neighbouring areas of La Pampa, Córdoba and Mendoza, were carried out. Samples were processed by the dilution and centrifugation procedures. For spores detection, culture of the pellets were performed in 2 tubes with cooked meat medium (MCC), one of them warmed up to 80 degrees C for 15 min, and both incubated at 30 degrees C during 7 days. Mice were used to search for toxin in the supernatant. Sediments were also searched for anaerobic bacteria detection in yolk agar plates and in nutritive agar plates for the aerobics. Botulinum toxin type A production was found in one of the MCC cultures. No anaerobic bacteria were isolated. All samples contained Bacillus spp.; 21.4% of the strains, were tentatively classified as B. alvei. A working model for the bacteriological analysis of honey and guides that could be enclosed in publications of official institutions (Figure 1) is proposed.