National Outbreak of Type A Foodborne Botulism Associated With a Widely Distributed Commercially Canned Hot Dog Chili Sauce

Juliao, Patricia; Maslanka, Susan E.; Dykes, Janet K.; Gaul, Linda; Bagdure, Satish; Granzow-Kibiger, Lynae; Salehi, Ellen; Zink, Donald L.; Neligan, Robert P.; Barton-Behravesh, Casey; Lúquez, Carolina; Biggerstaff, Matthew; Lynch, Michael; Olson, Christine K.; Williams, Ian T.; Barzilay, Ezra J.

doi:10.1093/cid/cis901

Cited by 39 publications

(21 citation statements)

References 15 publications

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“…A variety of other antitoxin combinations are reported in Figure 6, including quadrivalent ABEF [43], monovalent A [48], monovalent E [18,49], and a combination of bivalent AB formulation and monovalent E formulation [50,51]. The small number of deaths from botulism reported in patients treated with these agents precludes a statistical assessment of their impact on clinical outcomes.…”

Section: Use Of Different Antitoxin Formulationsmentioning

confidence: 99%

Efficacy of Antitoxin Therapy in Treating Patients With Foodborne Botulism: A Systematic Review and Meta-analysis of Cases, 1923–2016

O’Horo

Harper

Rafei

et al. 2017

Clinical Infectious Diseases

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Section: Use Of Different Antitoxin Formulationsmentioning

confidence: 99%

Efficacy of Antitoxin Therapy in Treating Patients With Foodborne Botulism: A Systematic Review and Meta-analysis of Cases, 1923–2016

O’Horo

Harper

Rafei

et al. 2017

Clinical Infectious Diseases

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“…In the United States, Juliao et al . [79] reported that a commercially produced hot dog chili sauce seems responsible for four cases of type A botulism and Date et al . [80] reported on three outbreaks of foodborne botulism caused by unsafe canning of vegetables.…”

Section: Botulinum Neurotoxinsmentioning

confidence: 99%

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

Friedman

Rasooly

2013

Toxins

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There is a need to develop food-compatible conditions to alter the structures of fungal, bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term ‘chemical genetics’ has been used to describe this approach. This overview attempts to survey and consolidate the widely scattered literature on the inhibition by natural compounds and plant extracts of the biological (toxicological) activity of the following food-related toxins: aflatoxin B1, fumonisins, and ochratoxin A produced by fungi; cholera toxin produced by Vibrio cholerae bacteria; Shiga toxins produced by E. coli bacteria; staphylococcal enterotoxins produced by Staphylococcus aureus bacteria; ricin produced by seeds of the castor plant Ricinus communis; and the glycoalkaloid α-chaconine synthesized in potato tubers and leaves. The reduction of biological activity has been achieved by one or more of the following approaches: inhibition of the release of the toxin into the environment, especially food; an alteration of the structural integrity of the toxin molecules; changes in the optimum microenvironment, especially pH, for toxin activity; and protection against adverse effects of the toxins in cells, animals, and humans (chemoprevention). The results show that food-compatible and safe compounds with anti-toxin properties can be used to reduce the toxic potential of these toxins. Practical applications and research needs are suggested that may further facilitate reducing the toxic burden of the diet. Researchers are challenged to (a) apply the available methods without adversely affecting the nutritional quality, safety, and sensory attributes of animal feed and human food and (b) educate food producers and processors and the public about available approaches to mitigating the undesirable effects of natural toxins that may present in the diet.

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“…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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National Outbreak of Type A Foodborne Botulism Associated With a Widely Distributed Commercially Canned Hot Dog Chili Sauce

Cited by 39 publications

References 15 publications

Efficacy of Antitoxin Therapy in Treating Patients With Foodborne Botulism: A Systematic Review and Meta-analysis of Cases, 1923–2016

Efficacy of Antitoxin Therapy in Treating Patients With Foodborne Botulism: A Systematic Review and Meta-analysis of Cases, 1923–2016

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

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

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