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Bowe BK, Wentz TG, Gregg BM, Tepp WH, Schill KM, Sharma S, Pellett S. Genomic Diversity, Competition, and Toxin Production by Group I and II Clostridium botulinum Strains Used in Food Challenge Studies. Microorganisms 2022; 10:1895. [PMID: 36296172 PMCID: PMC9611418 DOI: 10.3390/microorganisms10101895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/16/2022] [Accepted: 09/17/2022] [Indexed: 11/16/2022] Open
Abstract
Botulinum neurotoxins (BoNTs) produced by the bacteria Clostridium botulinum are the causative agent of human and animal botulism, a rare but serious and potentially deadly intoxication. Foodborne botulism is caused by the consumption of foods containing BoNTs, which results from contamination of foods with C. botulinum spores and toxin production by the bacteria during growth within the food. Validation of the safety of food products is essential in preventing foodborne botulism, however, limited guidance and standards exist for the selection of strains used in C. botulinum food challenge studies. Sequencing and genomics studies have revealed that C. botulinum is a large, diverse, and polyphyletic species, with physiologic and growth characteristics studied only in a few representatives. Little is known about potential growth competition or effects on toxin production between C. botulinum strains. In this study, we investigated an applied cocktail of ten C. botulinum strains, seven Group I and three Group II. Whole genome SNP alignments revealed that this strain cocktail encompasses the major clades of the Group I and II C. botulinum species. While growth competition appears to exist between several of the strains, the cocktail as a whole resulted in high levels of BoNT production.
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Affiliation(s)
- Brooke Kathryn Bowe
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Travis Gwynn Wentz
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
- Microbiology Doctoral Training Program, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Brieana Marie Gregg
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - William Howard Tepp
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Kristin Marie Schill
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
| | - Shashi Sharma
- Division of Microbiology, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Sabine Pellett
- Department of Bacteriology, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Dr, Madison, WI 53706, USA
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