A Large Outbreak of Botulism: The Hazardous Baked Potato

Angulo, Frederick J.; Getz, Jonathan; Taylor, Jeffery P.; Hendricks, Katherine; Hatheway, Charles L.; Barth, Suzanne S.; Solomon, Haim M.; Larson, Ann E.; Johnson, Eric A.; Nickey, Laurance N.; Ries, Allen A.

doi:10.1086/515615

Cited by 96 publications

(32 citation statements)

References 11 publications

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“…Angulo et al showed that 30 persons were intoxicated with C. botulinum type A after consuming potatoes [35], and Porshafi et al revealed type A as predominant [30]. Our study is consistent with these reports since it also determines type A as the dominant type in cheese samples and both the positive cases (100%) related to this type (Table 1).…”

Section: Discussionsupporting

confidence: 91%

A survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum

Tavakoli

Meshgi

Jafari

et al. 2009

Journal of Infection and Public Health

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This study aimed to determine the rate of Clostridium botulinum contamination in some traditional Iranian food products (cheese, kashk and salted fish) and evaluate the efficacy of the mouse bioassay method in detection of C. botulinum toxins in these foods. A total of 131 samples (57 cheese, 11 kashk and 63 salted fish) were collected and examined to determine the rate of contamination by C. botulinum. Standard monovalent anti-toxins were used to determine the types of toxin. C. botulinum bacteria were detected in 4.58% of the examined samples (1.52% of cheese and 3.06% of salted fish samples). While no contamination was detected in the kashk samples, C. botulinum types A and E were found to be dominant in cheese and salted fish samples, respectively. These results indicate-some traditional Iranian foods may be contaminated with different types of C. botulinum, and the consumption of these products, either raw or cooked, may contribute to food-borne intoxications.

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Section: Discussionsupporting

confidence: 91%

A survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum

Tavakoli

Meshgi

Jafari

et al. 2009

Journal of Infection and Public Health

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“…Due to technical difficulties (15) in quantitating the minor toxin in dual-toxinproducing strains, BoNT/A4 titers have been estimated only indirectly by neutralization of BoNT/B to estimate remaining toxicity of BoNT/A4 by mouse bioassay. The ratio of BoNT/B to BoNT/A4 toxicity has been roughly estimated to be between 10:1 and 100:1 (58,59). Thus, the recombinant BoNTs/A4 was constructed.…”

Section: Biosafetymentioning

confidence: 99%

Immunoprecipitation of Native Botulinum Neurotoxin Complexes from Clostridium botulinum Subtype A Strains

Lin

Tepp

Bradshaw

et al. 2015

Appl Environ Microbiol

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Botulinum neurotoxins (BoNTs) naturally exist as components of protein complexes containing nontoxic proteins. The nontoxic proteins impart stability of BoNTs in the gastrointestinal tract and during purification and handling. The two primary neurotoxin complexes (TCs) are (i) TC1, consisting of BoNT, nontoxin-nonhemagglutinin (NTNH), and hemagglutinins (HAs), and (ii) TC2, consisting of BoNT and NTNH (and possibly OrfX proteins). In this study, BoNT/A subtypes A1, A2, A3, and A5 were examined for the compositions of their TCs in culture extracts using immunoprecipitation (IP). IP analyses showed that BoNT/A1 and BoNT/A5 form TC1s, while BoNT/A2 and BoNT/A3 form TC2s. A Clostridium botulinum host strain expressing recombinant BoNT/A4 (normally present as a TC2) from an extrachromosomal plasmid formed a TC1 with complexing proteins from the host strain, indicating that the HAs and NTNH encoded on the chromosome associated with the plasmid-encoded BoNT/A4. Strain NCTC 2916 (A1/silent B1), which carries both an ha silent bont/b cluster and an orfX bont/a1 cluster, was also examined. IP analysis revealed that NCTC 2916 formed only a TC2 containing BoNT/A1 and its associated NTNH. No association between BoNT/A1 and the nontoxic proteins from the silent bont/b cluster was detected, although the HAs were expressed as determined by Western blotting analysis. Additionally, NTNH and HAs from the silent bont/b cluster did not form a complex in NCTC 2916. The stabilities of the two types of TC differed at various pHs and with addition of KCl and NaCl. TC1 complexes were more stable than TC2 complexes. Mouse serum stabilized TC2, while TC1 was unaffected. Botulinum neurotoxins (BoNTs) are produced by anaerobic, Gram-positive, spore-forming bacteria, including Clostridium botulinum and rare strains of Clostridium baratii and Clostridium butyricum. BoNTs are the most poisonous protein toxins known in nature, and they are classified as tier 1 category A select agents due to their potential use as bioterrorism agents (1). Purified BoNT is a protein with a molecular mass of ca. 150 kDa, consisting in its active form of a heavy chain (Hc) (ϳ100 kDa) and a light chain (Lc) (ϳ50 kDa) linked by a disulfide bond and noncovalent molecular interactions (2). The heavy chain contains two functional domains, a receptor binding domain and a translocation domain (3, 4), while the light chain is responsible for catalytic activity on SNARE substrates in the neuronal cell cytosol. BoNTs are distinguished immunologically into seven serotypes designated A to G based on toxin neutralization using homologous antitoxins (5). Recently, the existence of an eighth serotype, H, in a dual-toxin-producing strain of C. botulinum has been reported (5).Of the seven established serotypes, BoNT/A is of particular interest since it is the most potent BoNT, exhibits longer duration in humans than other serotypes, and is also implicated in most cases of human botulism in the continental United States (6, 7). Within serotype A, five subtypes of BoNT/A (A1 to A5) h...

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“…Most outbreaks of foodborne botulism are caused by home-canned foods [4]. However, several large outbreaks in recent decades have been associated with commercial or restaurant foods [5][6][7]. Storage at inappropriate temperatures of a widely distributed commercial food product that contains C. botulinum spores could lead to large outbreaks of this potentially fatal disease.…”

mentioning

confidence: 99%

An Outbreak of Foodborne Botulism Associated with Food Sold at a Salvage Store in Texas

Kalluri

Crowe

Reller

et al. 2003

Clinical Infectious Diseases

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Foodborne botulism is caused by potent neurotoxins of Clostridium botulinum. We investigated a large outbreak of foodborne botulism among church supper attendees in Texas. We conducted a cohort study of attendees and investigated the salvage store that sold the implicated foods. We identified 15 cases of botulism (40%) among 38 church supper attendees. Nine patients (60%) had botulinum toxin type A detected in stool specimens. The diagnosis was delayed in 3 cases. Fifteen (63%) of 24 attendees who ate a chili dish developed botulism (relative risk, undefined; P<.001). The chili dish was prepared with "brand X" or "brand Y" frozen chili, "brand Z" canned chili, and hot dogs. An unopened container of brand X chili yielded type A toxin. Brand X chili was purchased at a salvage store where perishable foods were inadequately refrigerated. Our investigation highlights the need to improve clinicians' awareness of botulism. More rigorous and more unannounced inspections may be necessary to detect food mishandling at salvage stores.

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A Large Outbreak of Botulism: The Hazardous Baked Potato

Cited by 96 publications

References 11 publications

A survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum

A survey of traditional Iranian food products for contamination with toxigenic Clostridium botulinum

Immunoprecipitation of Native Botulinum Neurotoxin Complexes from Clostridium botulinum Subtype A Strains

An Outbreak of Foodborne Botulism Associated with Food Sold at a Salvage Store in Texas

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