Evaluation of lateral-flow Clostridium botulinum neurotoxin detection kits for food analysis.
The suitability and sensitivity of two in vitro lateral-flow assays for detecting Clostridium botulinum neurotoxins (BoNTs) in an assortment of foods were evaluated. Toxin extraction and preparation methods for various liquid, solid, and high-fat-content foods were developed. The lateral-flow assays, one developed by the Naval Medical Research Center (Silver Spring, MD) and the other by Alexeter Technologies (Gaithersburg, MD), are based on the immunodetection of BoNT types A, B, and E. The assays were found to be rapid and easy to perform with minimum requirements for laboratory equipment or skills. They can readily detect 10 ng/ml of BoNT types A and B and 20 ng/ml of BoNT type E. Compared to other in vitro detection methods, these assays are less sensitive, and the assessment of a result is strictly qualitative. However, the assay was found to be simple to use and to require minimal training. The assays successfully detected BoNT types A, B, and E in a wide variety of foods, suggesting their potential usefulness as a preliminary screening system for triaging food samples with elevated BoNT levels in the event of a C. botulinum contamination event.
Sharma
Shashi K
SK
Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Pkwy., HFS-302, College Park, MD 20740-3835, USA. Shashi.Sharma@cfsan.fda.gov
Eblen
Brian S
BS
Bull
Robert L
RL
Burr
Donald H
DH
Whiting
Richard C
RC
D000818:Animals; D001628:Beverages / Q000032:analysis; D001905:Botulinum Toxins / Q000032:analysis*; D002417:Cattle; D003014:Clostridium botulinum / Q000378:metabolism*; D003611:Dairy Products / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D008892:Milk / Q000737:chemistry; D011933:Reagent Kits, Diagnostic; D017747:Seafood / Q000032:analysis
D011933:Reagent Kits, Diagnostic; D001905:Botulinum Toxins