DETECTION OF TYPE A BOTULINAL TOXIN-PRODUCING ORGANISMS SUBCULTURED FROM CHEESE USING AN AMPLIFIED ELISA SYSTEM

Mascarpone cheese implicated in a botulism outbreak was examined for preformed and cultural botulinal toxins using the mouse bioassay. The cheese was also assayed for cultural toxins and for the most probable number (MPN) of toxin-producing organisms/g using an amplified ELISA. No preformed botulinal toxins were discovered in the cheese samples (pH range 5.84-5.86) using the mouse bioassay. However, after cheese subculture in tryptone-peptone-glucose-yeast extract broth, type A botulinal toxin-producing organisms that formed more than 10,000 MLD (mouse lethal dose)/mL in culture were detected. The ELISA results also revealed that type A toxin was present in the culture with a sensitivity of ∼ 10 MLD/mL. The MPN of type A toxin-producing organisms/g in 12 cheese samples examined ranged from < 0.3-9.33. No ELISA cross-reactivity was noted between the type A toxic cultures and other types (B, E, or F). The ELISA sensitivity was ∼5 MLD/mL casein buffer using purified type A neurotoxin. The advantages of the ELISA test are that the toxin type and approximate lethal dose can be determined within one day compared to the mouse bioassay which takes 3–5 days.