March 19, 2008

New Zealand's marine sediments found to be free of botulism bacterium
 

A recent study by Crop & Food Research scientists found that seafood harvested from New Zealand harbours and estuaries are free of botulism bacterium.

The study surveyed the sediments of 16 harbours and found that they are free of botulism causing agent, botulinum Type E.

Donald Campbell, New Zealand Food Safety's principal public health advisor said this is good news for New Zealanders and domestic seafood producers and processors, who do not have to concern themselves with botulism due to the absence of the Type E bacteria in their marine sediments.

Campbell added that New Zealand do not have to include clostridium botulinum as an important hazard unless they are producing canned seafood.

Crop & Food Research microbiologist Graham Fletcher said several types of neurotoxins that can cause botulism are produced by different clostridium species.

The Type E bacteria is of significant concern because it is able to survive in common fridge temperatures, and other types associated with food-borne botulism can enter the food chain from their soil habitats, according to Fletcher.

He added that only one of the tested samples contained botulism causing organisms - Type A - but it is not a risk as Type A do not grow in marine environment and at refrigeration temperatures.