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Detection of enterotoxigenic Clostridium perfringens in spices used in Mexico by dot blotting using a DNA probe
L A Rodríguez-Romo1, N L Heredia, R G Labbé
1Laboratorio de Bioqumica y Genètica de Microorganismos, Facultad de Ciencius Biologicas San Niclas, Mexico
Abstract:
Several reports on the microbiology of spices and herbs indicate the presence of Clostridium perfringens, a spore-forming foodborne pathogen responsible for gastrointestinal disease. In the present study, a total of 380 samples of spices and herbs (cumin seed, black pepper, oregano, garlic powder, and bay leaves) widely used in Mexico were analyzed for the presence of C. perfringens, and the enterotoxigenicity of the isolates was determined by a dot-blot technique using an enterotoxin degoxigenin-labeled DNA probe. C. perfringens counts varied from <100 to 433 CFU/g in garlic powder, from <100 to 200 CFU/g in black pepper, from <100 to 433 CFU/g in cumin seed, from <100 to 340 CFU/g in oregano, and from < 100 to 450 CFU/g in bay leaves. The dot-blot technique detected the enterotoxin gene in 8 (4.25%) of 188 confirmed isolates of C. perfringens. dot-blot.
Insights
Clostridium perfringens, a foodborne pathogen, was detected in Mexican spices and herbs. A small percentage of isolates carried the enterotoxin gene, indicating potential gastrointestinal illness risk.
Area of Science:
- Food Microbiology
- Food Safety
- Bacterial Pathogens
Background:
- Spices and herbs are common ingredients globally, including in Mexico.
- Previous studies have reported Clostridium perfringens in spices and herbs.
- Clostridium perfringens is a spore-forming bacterium and a significant foodborne pathogen.
Purpose of the Study:
- To determine the prevalence of Clostridium perfringens in widely consumed spices and herbs in Mexico.
- To assess the enterotoxigenicity of Clostridium perfringens isolates from these sources.
Main Methods:
- Analysis of 380 spice and herb samples (cumin, black pepper, oregano, garlic powder, bay leaves).
- Quantification of Clostridium perfringens using CFU/g counts.
- Detection of the enterotoxin gene in confirmed isolates via a dot-blot technique with a DNA probe.
Main Results:
- Clostridium perfringens was found in all analyzed spice and herb types, with counts varying by product.
- Out of 188 confirmed Clostridium perfringens isolates, 8 (4.25%) harbored the enterotoxin gene.
- The presence of the enterotoxin gene indicates the potential for producing illness-causing toxins.
Conclusions:
- The study confirms the presence of Clostridium perfringens in Mexican spices and herbs.
- A notable proportion of isolates possess the enterotoxin gene, posing a potential risk.
- Food safety measures should consider the microbiological quality of spices and herbs.