An International Outbreak of Type E Botulism Due to Uneviscerated Fish

Telzak, Edward E.; Bell, Eleanor R; Kautter, Donald A.; Crowell, Laurence; Budnick, Lawrence D.; Morse, Dale L.; Schultz, Stephen R.

doi:10.1093/infdis/161.2.340

Cited by 45 publications

(23 citation statements)

References 6 publications

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“…If the product has insufficient salt, or fails to achieve a rapid pH drop to below 4.5, C. botulinum can grow. Eight cases of type E botulism were described (Telzak et al, 1990). All eight patients had eaten uneviscerated, salted, air-dried whitefish known as kapchunka.…”

Section: Clostridium Botulinummentioning

confidence: 99%

Fish: a potential source of bacterial pathogens for human beings

Novotny¹,

Dvorská²,

Lorencova³

et al. 2004

Vet. Med.

208

187

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ABSTRACT:Human infections caused by pathogens transmi�ed from fish or the aquatic environment are quite common and depend on the season, patients' contact with fish and related environment, dietary habits and the immune system status of the exposed individual. They are o�en bacterial species facultatively pathogenic for both fish and human beings and may be isolated from fish without apparent symptoms of the disease. The infection source may be fish kept for both for food and as a hobby.

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Section: Clostridium Botulinummentioning

confidence: 99%

Fish: a potential source of bacterial pathogens for human beings

Novotny¹,

Dvorská²,

Lorencova³

et al. 2004

Vet. Med.

208

187

View full text Add to dashboard Cite

show abstract

“…Therefore, to avoid the production of neurotoxin, it is essential to prevent its germination. The toxin types are classified as A, B, C, D, E, F and G. Human botulism has been mainly described with the strains of C. botulinum that produce toxin types A, B and E. Botulism outbreaks caused by different home-prepared or preserved foods have been widely reported in the literature, most of them due to improperly pasteurized or packed home-canned vegetables [3,4]; home-made oil condiments and sauces [5][6][7]; fishery products [8,9]; cheese [10,11]; or meat products [12,13]. Although it is not usual, several outbreaks in table olives have also been reported to be mainly associated with black table olives [14].…”

Section: Introductionmentioning

confidence: 99%

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

Valero

Olague

Medina

et al. 2020

Foods

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The Clostridium sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final products. while maintaining the appearance of freshness of fruits. In this work, logistic regression models for non-adapted and acid-adapted Clostridium sp. strains were developed in laboratory medium to study the influence of pH, NaCl (%) and time on the probability of germination of their spores. A Clostridium sporogenes cocktail was not able to germinate at pH < 5.0, although the adaptation of the strains produced an increase in the probability of germination at 5.0–5.5 pH levels and 6% NaCl concentration. At acidic pH values (5.0), the adapted strains germinated after 10 days of incubation, while those which were non-adapted required 15 days. At pH 5.75 and with 4% NaCl, germination of the adapted strains took place before 7 days, while several replicates of the non-adapted strains did not germinate after 42 days of storage. The model was validated in natural green olive brines with good results (>81.7% correct prediction cases). The information will be useful for the industry and administration to assess the safety risk in the formulation of new processing conditions in table olives and other fermented vegetables.

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“…This total comprised 42 isolates from birds and 2 from fish (Table 4). A strain from a 1987 food outbreak (35) was included as a control. The isolates from the ongoing outbreak clustered into 12 distinct types of C. botulinum, including 29 subtypes.…”

Section: Resultsmentioning

confidence: 99%

“…All isolates were typed at the same time. A control strain from a 1987 food outbreak of type E botulism was included as a control (35).…”

Section: Methodsmentioning

confidence: 99%

Biodiversity of Clostridium botulinum Type E Associated with a Large Outbreak of Botulism in Wildlife from Lake Erie and Lake Ontario

Hannett

Stone

Davis

et al. 2011

Appl Environ Microbiol

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The genetic relatedness of Clostridium botulinum type E isolates associated with an outbreak of wildlife botulism was studied using random amplification of polymorphic DNA (RAPD). Specimens were collected from November 2000 to December 2008 during a large outbreak of botulism affecting birds and fish living in and around Lake Erie and Lake Ontario. In our present study, a total of 355 wildlife samples were tested for the presence of botulinum toxin and/or organisms. Type E botulinum toxin was detected in 110 samples from birds, 12 samples from fish, and 2 samples from mammals. Sediment samples from Lake Erie were also examined for the presence of C. botulinum. Fifteen of 17 sediment samples were positive for the presence of C. botulinum type E. Eighty-one C. botulinum isolates were obtained from plants, animals, and sediments; of these isolates, 44 C. botulinum isolates produced type E toxin, as determined by mouse bioassay, while the remaining 37 isolates were not toxic for mice. All toxin-producing isolates were typed by RAPD; that analysis showed 12 different RAPD types and multiple subtypes. Our study thus demonstrates that multiple genetically distinct strains of C. botulinum were involved in the present outbreak of wildlife botulism. We found that C. botulinum type E is present in the sediments of Lake Erie and that a large range of bird and fish species is affected.

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An International Outbreak of Type E Botulism Due to Uneviscerated Fish

Cited by 45 publications

References 6 publications

Fish: a potential source of bacterial pathogens for human beings

Fish: a potential source of bacterial pathogens for human beings

Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time

Biodiversity of Clostridium botulinum Type E Associated with a Large Outbreak of Botulism in Wildlife from Lake Erie and Lake Ontario

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