TABLE 2.
Detection of BoNT/B in food extracts and neurotoxin generated in situ by the BoNT/B endopeptidase assaya
| Prepn | Mean optical density at 450 nm | Coefficient of variance | No. of tests | MLD50/ml |
|---|---|---|---|---|
| Spiked food extracts | ||||
| Pate | 2.26 | 25.5 | 50 | 1 |
| Cheese | 1.83 | 39.4 | 49 | 1 |
| Cod | 2.58 | 11.2 | 54 | 1 |
| Minced beef | 1.22 | 64.8 | 36 | 1 |
| Yogurt | 2.04 | 11.3 | 6 | 1 |
| In situ-generated toxin | ||||
| Pate | 0.56 | 8.9 | 3 | Negb |
| Cheese | 0.42 | 9.5 | 3 | Neg |
| Cod | 2.16 | 14.8 | 3 | >1,000 |
| Minced beef | 2.66 | 3.4 | 3 | 10-100 |
| Sausage | 2.66 | 0.8 | 3 | 1-10 |
a
The optical densities of negative controls consisting of unspiked food extracts were typically 0.02 to 0.04 U.
b
Neg, sample was negative in the mouse lethality test.