Foodborne Botulism in the United States, 1990–2000

Sobel, Jeremy; Tucker, Nicole; Sulka, Alana; McLaughlin, Joseph; Maslanka, Susan E.

doi:10.3201/eid1009.030745

Cited by 226 publications

(155 citation statements)

References 15 publications

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“…Type E botulism is endemic in Alaska and northern Canada, where the annual incidence ranges from 6.9 to 50.5 cases per 100,000 population [1,2]. The Canadian Inuit population has been primarily exposed to botulinum neurotoxin type E via the consumption of aged marine mammal products [3,4].…”

Section: Introductionmentioning

confidence: 99%

Tracking sources ofClostridium botulinumtype E contamination in seal meat

Leclair

Farber

Pagotto

et al. 2017

International Journal of Circumpolar Health

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Botulism in Nunavik, Quebec is associated with the consumption of aged marine mammal meat and fat. The objective was to identify meat handling practices presenting a risk of contamination of seal meat with C. botulinum. Potential sources of contamination were assessed through interviews with igunaq producers from five communities of Nunavik. These sources were verified by detection and isolation of C. botulinum from igunaq prepared in the field from seal carcasses. Interviews indicated practices presenting a risk for contamination included: placing meat or fat on coastal rocks, using seawater for rinsing, and ageing meat in inverted seal skin pouches. Although the presence of C. botulinum type E spores was detected in only two of 32 (6.3%) meat or fat samples collected during the butchering process, two of four igunaq preparations from these samples contained type E botulinum toxin. Analysis of C. botulinum type E isolates recovered from these preparations indicated that shoreline soil may be a source of contamination. Seal meat and fat may be contaminated with C. botulinum type E during the butchering process. Measures can be adopted to reduce the risks of contamination in the field and possibly decrease the incidence of type E botulism in Nunavik.

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Section: Introductionmentioning

confidence: 99%

Tracking sources ofClostridium botulinumtype E contamination in seal meat

Leclair

Farber

Pagotto

et al. 2017

International Journal of Circumpolar Health

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“…C. botulinum is commonly found in the soil, and its spores have been found on raw potatoes (5). Several outbreaks of botulism caused by eating potatoes have occurred in the United States (6)(7)(8), and laboratory studies have shown that C. botulinum spores on the surface of raw potatoes can survive baking and lead to production of botulinum toxin (5). The warm anaerobic fermentation process of making pruno probably predisposes toward production of botulinum toxin, particularly if any ingredient happens to be contaminated with C. botulinum or its spores, such as the potatoes used in these 2 instances.…”

Section: Discussionmentioning

confidence: 99%

Botulism from Drinking Pruno

Vugia¹,

Mase

Cole³

et al. 2009

Emerg. Infect. Dis.

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“…Food items involved in these cases were home-canned, including soups, tomato sauce, garlic in oil, stew, potato salad, homemade sausages and, less frequently, meatballs, steak, liver pâté, bread pudding, apple pie sauce, hamburger, chili and peyote [4]. Also, in the United States, there have been outbreaks caused by food prepared in restaurants, such as the sauce, skordalia, made from potatoes and cheese.…”

Section: Epidemiology Of Botulism Outbreaksmentioning

confidence: 99%

“…However, home-canned foods represented the main cause for botulism, not only of sporadic cases but also in the outbreaks reported from restaurant food [4]. Traditional food from Alaska, especially fish, fish eggs, seals, beavers and whales, which are processed by allowing room temperature fermentation and then consumed without cooking [5], are sources of botulism in that geographic area.…”

Section: Epidemiology and Transmissionmentioning

confidence: 99%

Food-borne botulism in Argentina

Rebagliati

Philippi

Tornese

et al. 2009

J Infect Dev Ctries

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Botulism is a severe neuroparalytic disease caused by Clostridium botulinum toxins. Although the disease is uncommon it is a cause of great concern due to its high rate of mortality. Food-borne outbreaks of botulism occur worldwide and require immediate public health attention and acute care resources. Analysis of outbreaks showed that the food products most often involved were fermented fish products in Alaska; home-canned food, oil preservation and restaurant sauce in the rest of the United States (US) and in London and; and home-canned vegetables, airtight packed food with inappropriate refrigeration, and aerosols in Argentina. The diagnosis is based only on clinical findings matching the disease and previous exposure to suspicious food. Botulism must be immediately identified as even one case suggests the start of an epidemic and should be treated as a public health emergency. Therefore, the purpose of the following review is to recognize the risks associated with the consumption of potentially dangerous foods, and to encourage prevention by seeking to make all public health professionals aware of the dangers of this potentially lethal disease.

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Foodborne Botulism in the United States, 1990–2000

Abstract: Home-canned foods and Alaska Native foods are leading causes of U.S. foodborne botulism; botulism’s epidemic potential renders each case a public health emergency.

Cited by 226 publications

References 15 publications

Tracking sources ofClostridium botulinumtype E contamination in seal meat

Tracking sources ofClostridium botulinumtype E contamination in seal meat

Botulism from Drinking Pruno

Food-borne botulism in Argentina

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