Botulism associated with vacuum-packed smoked whitefish in Finland, June-July 2006

Lindström, Miia; Vuorela, Marjo; Hinderink, Katja; Korkeala, Hannu; Dahlsten, Elias; Raahenmaa, M; Kuusi, Markku

doi:10.2807/esw.11.29.03004-en

Cited by 21 publications

(18 citation statements)

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“…The fish sample representing the implicated batch of raw material was negative for C. botulinum spores. In a previous case of human infection reported in Finland, 10 fish samples from an implicated batch were also negative for C. botulinum [11]. This is consistent with a previous prevalence study showing that 18% of raw and 5% of processed and packaged whitefish carry type E spores [14].…”

Section: Public Health Measuressupporting

confidence: 80%

“…No leftover fish was available for testing to confirm this hypothesis. An association between hot-smoked whitefish and type E botulism has been previously documented in Finland, Germany, the United States and Israel [10][11][12][13]. On two previous occasions, cases of type E botulism have been associated with whitefish imported from Canada and processed in Finland, as was the situation with the whitefish consumed by the three French cases [10,11].…”

Section: Public Health Measuresmentioning

confidence: 99%

“…It is believed that the hot-smoking processes carried out on this type of fish, which typically reach temperatures of 60-80°C, are often insufficient to eliminate C. botulinum spores [15]. Among factors believed necessary for controlling growth and toxin production in this fish is the continuous storage of the fishery products below 3°C [10,11], information which is clearly labelled on this food product. According to the national legislation, modified atmosphere package (MAP) and vacuum packed fishery products must be stored below 3°C in production and at retail in Finland.…”

Section: Public Health Measuresmentioning

confidence: 99%

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Botulism and hot-smoked whitefish: a family cluster of type E botulism in France, September 2009

et al. 2009

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Section: Public Health Measuressupporting

confidence: 80%

Section: Public Health Measuresmentioning

confidence: 99%

Section: Public Health Measuresmentioning

confidence: 99%

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Botulism and hot-smoked whitefish: a family cluster of type E botulism in France, September 2009

et al. 2009

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“…In 2009, two cases of food-borne botulism were detected among French tourists who purchased fish from Finland which was stored inappropriately and consumed after having returned home [7]. In 2006, two persons in Finland were diagnosed with food-borne botulism after having eaten vacuum-packed smoked whitefish [8]. Previously in Italy, conserved olives have also been implicated as a vehicle for food-borne botulism [9].…”

Section: Discussionmentioning

confidence: 99%

Two cases of food-borne botulism in Finland caused by conserved olives, October 2011

et al. 2011

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In October 2011 in Finland, two persons fell ill with symptoms compatible with botulism after having eaten conserved olives stuffed with almonds. One of these two died. Clostridium botulinum type B and its neurotoxin were detected in the implicated olives by PCR and mouse bioassay, respectively. The olives were traced back to an Italian manufacturer and withdrawn from the market. The public and other European countries were informed through media and Europe-wide notifications.

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“…Type E botulism is usually caused through consumption of contaminated fish or seafood products such as vacuum-packed smoked fish, salted fish, and fermented marine mammals (4)(5)(6)(7)(8)(9)(10)(11). Concerning modern food processing, C. botulinum type E is the principal food safety hazard in refrigerated, minimally processed packaged foods of aquatic origin (12).…”

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confidence: 99%

The CLO3403/CLO3404 Two-Component System of Clostridium botulinum E1 Beluga Is Important for Cold Shock Response and Growth at Low Temperatures

Mascher

Derman

Kirk

et al. 2014

Appl Environ Microbiol

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In order to survive a temperature downshift, bacteria have to sense the changing environment and adjust their metabolism and structure. Two-component signal transduction systems (TCSs) play a central role in sensing and responding to many different environmental stimuli. Although the nonproteolytic (group II) Clostridium botulinum represents a major hazard in chilled foods, the cold adaption mechanisms of group II C. botulinum organisms are not known. Here, we show that the CLO3403/ CLO3404 TCS of C. botulinum E1 Beluga is involved in the cold shock response and growth at 12°C. Cold shock induced the expression of the genes encoding the histidine kinase (clo3403) and the response regulator (clo3404) by more than 100-fold after 5 h relative to their expression in a nonshocked culture at the corresponding time point. The involvement of CLO3403/CLO3404 in growth at low temperature was demonstrated by impaired growth of the insertional clo3403 and clo3404 knockout mutants at 12°C compared to the growth of the wild-type culture. Additionally, the inactivation of clo3403 had a negative effect on motility. The growth efficiency at 12°C of the TCS mutants and the motility of the kinase mutants were restored by introducing a plasmid harboring the operon of the CLO3403/CLO3404 TCS. The results suggest that the CLO3403/CLO3404 TCS is important for the cold tolerance of C. botulinum E1 Beluga. G roup II (nonproteolytic)Clostridium botulinum type E is a notorious food-borne pathogen which is mainly found in aquatic environments in cold regions of the world (e.g., Northern Europe, Japan, Canada, Alaska, and Greenland) (1, 2), with a high prevalence of spores in the Baltic Sea (3). Type E botulism is usually caused through consumption of contaminated fish or seafood products such as vacuum-packed smoked fish, salted fish, and fermented marine mammals (4-11). Concerning modern food processing, C. botulinum type E is the principal food safety hazard in refrigerated, minimally processed packaged foods of aquatic origin (12). The mild heat treatments used in the production of these foods are not sufficient to eliminate all spores, and the limited use of salt and preservatives, as well as vacuum packaging, may support growth and toxin production by C. botulinum. Most importantly, thermal control is often not sufficient to prevent food poisoning, as some strains of group II C. botulinum are able to grow and produce toxin at temperatures as low as 3°C (13-15).The mechanisms of cold shock response and growth at low temperature have been thoroughly studied in the model organisms Escherichia coli and Bacillus subtilis (16-18) but are still unknown in the psychrotrophic C. botulinum type E. The cold shock proteins (Csps) are a universal group of cold-induced proteins occurring in a wide range of bacteria and other organisms (17,19). While group I C. botulinum strains carry Csp genes in their genome (20), none were found in the genomes of C. botulinum type E strains (21), which raises the question of alternative strategies for coping with...

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Botulism associated with vacuum-packed smoked whitefish in Finland, June-July 2006

Abstract: On 29 June 2006, a 65 year old woman fell ill with vomiting and diarrhoea in southern Finland

Cited by 21 publications

References 0 publications

Botulism and hot-smoked whitefish: a family cluster of type E botulism in France, September 2009

Botulism and hot-smoked whitefish: a family cluster of type E botulism in France, September 2009

Two cases of food-borne botulism in Finland caused by conserved olives, October 2011

The CLO3403/CLO3404 Two-Component System of Clostridium botulinum E1 Beluga Is Important for Cold Shock Response and Growth at Low Temperatures

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