Production of Botulinum Toxin in Inoculated Pack Studies of Foil-Wrapped Baked Potatoes

Abstract

Idaho Russet Burbank potatoes were surface or stab inoculated with 10 to 105 spores of Clostridium botulinum type A strain, overwrapped in aluminum foil, baked at 204 C for 50 min or 96 C for 3 h and then held at 22 or 30 C. The shortest incubations resulting in the first botulinogenic potatoes were inversely related to spore doses and ranged from 3 to 7 days; potatoes inoculated with 10 spores were toxic after 5 to 7 days. Total toxin in individual potatoes incubated 3 to 5 days were 5 × 103 to 5 × 105 mouse mean lethal doses. Toxin was not found at distances greater than 1.6 cm from the spore inoculation site. Results indicate that left-over, foil-wrapped, baked potatoes are a perishable food that must be refrigerated.

A Large Outbreak of Botulism: The Hazardous Baked Potato

“…Electromyography can also be helpful in a foil-wrapped potato [11]. The foil retains the moisture, which means that the temperature at the surface of the potato does distinguishing botulism from other diseases, such as myasthenia gravis and Guillain-Barré syndrome, which may present with not exceed 100ЊC until all the moisture has evaporated, at which time the potato begins to scald or burn [13].…”

“…Individual differences in susceptibility to the toxin seems likely. are often present on the surface of raw potatoes [11]. Spores are killed if they are held at ú120ЊC for 20 min [12].…”

Contemporary issues: diseases with a food vector

“…The detection of an allochthonous microbe, with no other known pathogen present in the stools of a diarrhea patient, has at times been sufficient to incriminate an organism as causative or to initiate the search for virulence factors. For example, a microaerophilic bacterium resembling Campylobacter was incriminated as a cause of chronic, mild gastroenteritis in two patients because it was present in patient stools and no other pathogens could be found (201 (239). In followrup studies, potatoes inoculated with varying numbers of Clostridium botulinum spores were baked and permitted to remain at 22 or 30TC for various time periods.…”

Botulism from Drinking Pruno

“…C. botulinum is commonly found in the soil, and its spores have been found on raw potatoes (5). Several outbreaks of botulism caused by eating potatoes have occurred in the United States (6)(7)(8), and laboratory studies have shown that C. botulinum spores on the surface of raw potatoes can survive baking and lead to production of botulinum toxin (5). The warm anaerobic fermentation process of making pruno probably predisposes toward production of botulinum toxin, particularly if any ingredient happens to be contaminated with C. botulinum or its spores, such as the potatoes used in these 2 instances.…”