2015
DOI: 10.15585/mmwr.mm6429a6
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Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015

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Cited by 37 publications
(25 citation statements)
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“…Therefore, it has been suggested that the treatment with an antitoxin has limited value in symptomatic patients as most toxin will have already been internalized and be protected in the intracellular environment. The clinical experience with both foodborne botulism and wound botulism have clearly suggested the association between early administration of antitoxin and improved survival, length of hospital stay and use of ventilation [ 54 , 55 , 56 , 57 , 58 , 59 ]. Our results support this correlation as there was a significant difference in the survival rates observed between post exposure prophylactic and therapeutic efficacy studies.…”
Section: Discussionmentioning
confidence: 99%
“…Therefore, it has been suggested that the treatment with an antitoxin has limited value in symptomatic patients as most toxin will have already been internalized and be protected in the intracellular environment. The clinical experience with both foodborne botulism and wound botulism have clearly suggested the association between early administration of antitoxin and improved survival, length of hospital stay and use of ventilation [ 54 , 55 , 56 , 57 , 58 , 59 ]. Our results support this correlation as there was a significant difference in the survival rates observed between post exposure prophylactic and therapeutic efficacy studies.…”
Section: Discussionmentioning
confidence: 99%
“…11 The botulism outbreak was the largest in 40 years in the United States, and was caused by improper home canning techniques that failed to kill toxin-producing C. botulinum spores. 11 …”
Section: Introductionmentioning
confidence: 99%
“…Strains of C. botulinum Group I (proteolytic C. botulinum ) are highly proteolytic, mesophilic (minimum growth temperature of 12 °C), and form very heat resistant spores that are the target of the Botulinum cook (121 °C/3 min) given to low acid canned foods [1, 2]. A failure to apply the botulinum cook to canned or bottled foods has led to foodborne botulism, such as the large outbreak in 2015 associated with potato salad prepared using improperly home-canned potatoes [13]. C. botulinum Group II (non-proteolytic C. botulinum ) is a psychrotrophic bacterium (minimum growth temperature of 3 °C), that ferments a range of carbohydrates, and forms spores of moderate heat resistance [1, 2].…”
Section: Introduction To Clostridium Botulinum and Foodborne Botulismmentioning
confidence: 99%