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 neuro-toxins (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. Clostridium botulinum produces seven (A to G) structurally related but antigenically distinct protein neurotoxins. These botulinum neurotoxins (BoNTs) are the causative agents of botulism (3, 18, 21, 22, 29). There has been much effort by th