1999
DOI: 10.1006/anae.1999.0214
|View full text |Cite
|
Sign up to set email alerts
|

Outbreak of Type E Botulism Associated with Home-cured Ham Consumption

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
4
0

Year Published

2006
2006
2024
2024

Publication Types

Select...
4
2

Relationship

0
6

Authors

Journals

citations
Cited by 7 publications
(4 citation statements)
references
References 1 publication
0
4
0
Order By: Relevance
“…Cases of human botulism type E have been associated with consumption of salted dried ham in France 36,44 and Argentina. 48 In those cases, it was suggested that sea salt used for the preparation of ham could have been the source of contamination. However, although C. botulinum type E has been found in water, human activities such as swimming and fishing during botulism outbreaks are usually not considered a risk to human health.…”
Section: Epidemiologymentioning
confidence: 99%
See 1 more Smart Citation
“…Cases of human botulism type E have been associated with consumption of salted dried ham in France 36,44 and Argentina. 48 In those cases, it was suggested that sea salt used for the preparation of ham could have been the source of contamination. However, although C. botulinum type E has been found in water, human activities such as swimming and fishing during botulism outbreaks are usually not considered a risk to human health.…”
Section: Epidemiologymentioning
confidence: 99%
“…In rainbow trout experimentally dosed per os with different doses of BoNT/E, the animals showed dorsal recumbence and opercular abduction, 43,44 similar to descriptions in the first experiment of oral exposure to BoNT in fish. 48 The same experimental setting induced progressive dark pigmentation that started as a faint 1–2-cm wide black band just caudal to the pectoral fins and progressively evolved caudally until almost the entire body became black. 55,56 Similar results were reported in a separate study with round gobies experimentally exposed to repeated low doses of BoNT/E.…”
Section: Pathologymentioning
confidence: 99%
“…Ready-to-eat (RTE) meats, including hams, have been implicated in a variety of human illnesses including botulism, staphylococcal endotoxin poisoning, and listeriosis (1,10,15). The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) (13,14) has published compliance guidelines to help operators of small meat processing plants establish safe cooking and cooling procedures that ensure lethality of vegetative bacteria and prevent growth of spore-forming bacteria.…”
mentioning
confidence: 99%
“…Another outbreak of human botulism type E, including 6 persons, was described in Argentina. C. botulinum E strain was isolated from a home-cured ham, and it was speculated that the contamination could have occurred from the seasoning, possibly sea salt, since other products (sausage and bacon) from the same pig were not contaminated (30). Since strain 84-10 shows a different subtype and MLST profile from strains isolated from fish and marine animals (8,13,31), it could represent a particular C. botulinum variant adapted to a specific environment or a specific host, such as pigs.…”
mentioning
confidence: 99%