Botulism infection after eating fish in Norway and Germany: two outbreak reports

Eriksen, Tor Erik; Brantsaeter, A B; Kiehl, W; Steffens, I

doi:10.2807/esw.08.03.02366-en

Cited by 6 publications

(4 citation statements)

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“…The failure to effectively apply the botulinum cook (121 °C/3 min) to canned or bottled foods has led to many outbreaks of foodborne botulism associated with C. botulinum Group I [23–51] ( Table 2 ). For example, a large outbreak in Thailand in 2006 (209 cases) was associated with consumption of inadequately home-canned bamboo shoots [33,34] .…”

Section: Introductionmentioning

confidence: 99%

Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group II

Carter

Peck

2015

Research in Microbiology

103

138

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Recent developments in whole genome sequencing have made a substantial contribution to understanding the genomes, neurotoxins and biology of Clostridium botulinum Group I (proteolytic C. botulinum) and C. botulinum Group II (non-proteolytic C. botulinum). Two different approaches are used to study genomics in these bacteria; comparative whole genome microarrays and direct comparison of complete genome DNA sequences. The properties of the different types of neurotoxin formed, and different neurotoxin gene clusters found in C. botulinum Groups I and II are explored. Specific examples of botulinum neurotoxin genes are chosen for an in-depth discussion of neurotoxin gene evolution. The most recent cases of foodborne botulism are summarised.

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Section: Introductionmentioning

confidence: 99%

Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group II

Carter

Peck

2015

Research in Microbiology

103

138

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“…This, and the fact that the leftover fish from case 2's household tested positive only for the bont /E gene but not for the toxin itself, indicates that the toxin is likely distributed non-homogeneously throughout a contaminated food. Indeed, Justinus Kerner already noted in his very first description of botulism in 1817 that the severity in symptoms could vary substantially from symptomless cases to rapid death even among persons who consumed of the same food ( 60 ); this peculiarity has been seen frequently but not exclusively for type E ( 61 – 68 ). In yet another recent case of type E3 foodborne botulism in Germany, caused by in The Netherlands self-caught and home-cured dried roach, husband and wife, both of Russian ethnicity, consumed the fish.…”

Section: Discussionmentioning

confidence: 99%

First cross-border outbreak of foodborne botulism in the European Union associated with the consumption of commercial dried roach (Rutilus rutilus)

Hendrickx

Martínez

Contzen

et al. 2023

Front. Public Health

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Botulism outbreaks due to commercial products are extremely rare in the European Union. Here we report on the first international outbreak of foodborne botulism caused by commercial salt-cured, dried roach (Rutilus rutilus). Between November and December 2016, an outbreak of six foodborne botulism type E cases from five unrelated households was documented in Germany and Spain. The outbreak involved persons of Russian and Kazakh backgrounds, all consumed unheated salt-cured, dried roach—a snack particularly favored in Easter-European countries. The implicated food batches had been distributed by an international wholesaler and were recalled from Europe-wide outlets of a supermarket chain and other independent retailers. Of interest, and very unlike to other foodborne disease outbreaks which usually involves a single strain or virus variant, different Clostridium botulinum strains and toxin variants could be identified even from a single patient's sample. Foodborne botulism is a rare but potentially life-threatening disease and almost exclusively involves home-made or artisan products and thus, outbreaks are limited to individual or few cases. As a consequence, international outbreaks are the absolute exception and this is the first one within the European Union. Additional cases were likely prevented by a broad product recall, underscoring the importance of timely public health action. Challenges and difficulties on the diagnostic and epidemiological level encountered in the outbreak are highlighted.

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“…Additionally, a number of fishrelated bacterial zoonotic outbreaks have been reported in the last ten years, two listeriosis outbreaks as a result of smoked fish consumption (Lassen et al, 2016), two botulism outbreaks occurred after eating fish in Norway and Germany (Eriksen et al, 2004), 2015 epidemic of severe Streptococcus agalactiae sequence type 283 infections in Singapore associated with the consumption of raw freshwater fish (Kalimuddin et al, 2017) and the large outbreak in the Netherlands related to consumption of smoked salmon contaminated with Salmonella thompson (Friesema et al, 2014).…”

Section: Public Health Importancementioning

confidence: 99%

An Overview On: Bacterial Fish Zoonoses

Zin Eldin,

Salman,

Salah Eldin

et al. 2023

Journal of Current Veterinary Research

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The word "zoonosis" describes a disease that people can catch from domestic or wild animals. Zoonoses demand particular care due to the extensive traffic in live aquatic animals and their products, as well as the global expansion of aquaculture. Due to the variety of transmission channels and the fact that many zoonotic diseases do not cause sickness in aquatic organisms, pathogen interactions between aquatic species and humans are complex. The following groupings can be used to classify zoonotic diseases: a) skin conditions brought on by contact with aquatic creatures or their byproducts b) Zoonotic diseases that can be contracted by eating or touching fish. C) Foodborne diseases caused on by ingesting raw or undercooked aquatic products. From a microbiological perspective, fish and related foods are a group that should be avoided. It is not advisable for people with weakened immune systems to handle fish or maintain fish aquariums. When handling fish or cleaning fish tanks, they should put on thick, waterproof gloves. As a result, it is essential to conduct ongoing epidemiological surveillance of zoonotic bacteria identified in fish and their impacts on public health.

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Botulism infection after eating fish in Norway and Germany: two outbreak reports

Abstract: Helgeland Hospital admitted four patients for botulism infection after they had eaten homemade ‘rakfisk’ in late 2003

Cited by 6 publications

References 0 publications

Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group II

Genomes, neurotoxins and biology of Clostridium botulinum Group I and Group II

First cross-border outbreak of foodborne botulism in the European Union associated with the consumption of commercial dried roach (Rutilus rutilus)

An Overview On: Bacterial Fish Zoonoses

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