Rodríguez-Romo L A, Heredia N L, Labbé R G, García-Alvarado J S
Laboratorio de Bioqumica y Genètica de Microorganismos, Facultad de Ciencius Biologicas San Niclas, Mexico
J Food Prot. 1998 Feb;61(2):201-4. doi: 10.4315/0362-028x-61.2.201.
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.
几份关于香料和药草微生物学的报告表明，产气荚膜梭菌存在，它是一种形成芽孢的食源性病原体，可导致胃肠道疾病。在本研究中，对墨西哥广泛使用的380份香料和药草样本（孜然籽、黑胡椒、牛至、蒜粉和月桂叶）进行了产气荚膜梭菌检测，并使用肠毒素地高辛配基标记的DNA探针通过斑点印迹技术测定分离株的产肠毒素能力。产气荚膜梭菌计数在蒜粉中为<100至433 CFU/g，在黑胡椒中为<100至200 CFU/g，在孜然籽中为<100至433 CFU/g，在牛至中为<100至340 CFU/g，在月桂叶中为<100至450 CFU/g。斑点印迹技术在188株产气荚膜梭菌确诊分离株中的8株（4.25%）中检测到了肠毒素基因。斑点印迹。
