An outbreak of foodborne botulism in Taiwan

Tseng, Chun-Kai; Tsai, Chon-Haw; Tseng, Chun-Hung; Tseng, Yu-Chi; Lee, Fang-Yi; Huang, Wei-Shih

doi:10.1016/j.ijheh.2008.01.002

Cited by 16 publications

(3 citation statements)

References 21 publications

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“…For some pathogens, there are simply too few outbreaks with identified food vehicles to estimate attribution. Regarding outbreaks caused by toxins of C. botulinum, an outbreak in Taiwan was attributed to fermented goat meat (Tseng, Tsai et al 2009) and a special outbreak in Alaska was attributed to fermented beaver tail and paw (CDC 2001).…”

Section: Outbreaks Caused By Other Bacterial Pathogensmentioning

confidence: 99%

A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products

Omer

Álvarez‐Ordóñez

Prieto

et al. 2018

Foodborne Pathogens and Disease

100

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Our investigation focused on foodborne outbreaks related to meat and meat products, published in peer-reviewed journals in the period 1980-2015. Most of the outbreaks, investigated in this study, were caused by Escherichia coli and Salmonella, causing 33 and 21 outbreaks, respectively, mostly in Europe and the United States. In the E. coli outbreaks, the total number of reported cases was 1966, of which 1543 were laboratory confirmed. The number of cases requiring hospitalization was 476, of whom 233 cases had a hemolytic-uremic syndrome (HUS), and the reported deaths were 32. All of the E. coli outbreaks, except four, were caused by serovar O157:H7. The other four outbreaks were caused by the following serovars: O111:H8, O26:H11, O111, and O103:H25. Fresh processed meat products were the category most frequently implicated. In the Salmonella outbreaks, the total number of all reported cases was 2279, of whom 1891 were laboratory confirmed. The number of reported cases requiring hospitalization was 94, and seven were reported dead. Regarding Salmonella, eight serovars caused those outbreaks. The most common serovar causing Salmonella-related outbreaks was Salmonella Typhimurium. The food category most frequently implicated in those outbreaks was raw-cured fermented sausages. Other organisms linked to meat-associated outbreaks, but less frequently reported, were Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Clostridium botulinum, and Listeria monocytogenes. Issues of the burden of outbreaks, the challenges of comparing global outbreaks, food attribution, and how the meat industry works to meet consumer demands while maintaining food safety are discussed.

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Section: Outbreaks Caused By Other Bacterial Pathogensmentioning

confidence: 99%

A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products

Omer

Álvarez‐Ordóñez

Prieto

et al. 2018

Foodborne Pathogens and Disease

100

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“…The poison spread via fermented foods that showed a positive type B botulism toxin. Further, review proved that the outbreaks in Taiwan from 1985 to 2006 were spread by canned and fermented foods [83]. An outbreak of foodborne botulism was reported in Surat Thani Province, Thailand in 2012.…”

Section: Outbreaksmentioning

confidence: 99%

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Sivamaruthi

Kesika

Chaiyasut

2018

Toxins

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Fermented foods (FF) are widely consumed around the world, and FF are one of the prime sources of toxins and pathogenic microbes that are associated with several foodborne outbreaks. Mycotoxins (aflatoxins, fumonisins, sterigmatocystin, nivalenol, deoxynivalenol, zearalenone, ochratoxin, and alternariol), bacterial toxins (shiga toxin and botulinum), biogenic amines, and cyanogenic glycosides are the common toxins found in FF in addition to the pathogenic microbes. Fermented milk products and meat sausages are extremely vulnerable to contamination. Cumulative updated information about a specific topic such as toxins in FF is essential for the improvement of safer preparation and consumption of fermented foods. Accordingly, the current manuscript summarizes the reported mycotoxins, bacterial toxins, and/or toxins from other sources; detection methods and prevention of toxins in FF (use of specific starter culture, optimized fermentation process, and pre- and post-processing treatments); and major clinical outbreaks. This literature survey was made in Scopus, Web of Science, NCBI-PubMed, and Google Scholar using the search terms “Toxins” and “Fermented Foods” as keywords. The appropriate scientific documents were screened for relevant information and they were selected without any chronological restrictions.

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“…( 8 ) In China, Taiwan (China), two outbreaks have been recorded, one caused by type A botulism in nine patients who consumed preserved peanuts in 1986 ( 9 ) and another caused by type B botulism in five cases related to consumption of fermented food in 2006. ( 10 ) In China, two type A BoNT outbreaks were caused by consumption of smoked ribs by two patients in 2013 ( 11 ) and of vacuum-packaged salted fish and ham in four cases in 2021. ( 12 ) Liquid herbal tea was found to be the main source of a type A botulism outbreak in two elderly people in the United States in 2017.…”

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confidence: 99%

An outbreak of type B botulism in southern Viet Nam, 2020

Nguyen

et al. 2022

WPSAR

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Objective: To investigate the cause of a botulism outbreak in several provinces in Viet Nam in 2020. Methods: An initial investigation was conducted to confirm the outbreak and to form hypotheses about the potential causes, followed by a case–control assessment of the plausible causative food item. Collected food samples were tested to identify the pathogen, and mouse bioassays were performed. Control measures were introduced to stop the outbreak and to prevent similar events in the future. Results: Twelve people in six southern provinces of Viet Nam were identified as having symptoms of botulism, of whom 11 were in critical condition requiring breathing support. A history of foods eaten in the 4 days before illness onset indicated that all the cases had eaten a tinned vegetarian pate, and a case–control assessment showed that this was significantly associated with the outbreak, with an odds ratio of 35.2 (95% confidence interval: 3.4–infinity). Clostridium botulinum type B was detected in three of eight pâté samples collected from the houses of cases. In the mouse bioassay for the toxicity of the pâté samples, all the mice died with clinical symptoms of botulism. Discussion: A tinned vegetarian pate was the plausible cause of a botulism outbreak in Viet Nam in 2020. Revision of food safety regulations to improve quality control of tinned foods to prevent future outbreaks is recommended.

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An outbreak of foodborne botulism in Taiwan

Cited by 16 publications

References 21 publications

A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products

A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

An outbreak of type B botulism in southern Viet Nam, 2020

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