Two outbreaks of botulism associated with consumption of green olive paste, France, September 2011

Pingeon, J M; Vanbockstael, C; Popoff, Michel R.; King, Lisa A.; Deschamps, Bethany; Pradel, G; Dupont, Hervé; Spanjaard, A; Houdard, A; Mazuet, Christelle; Belaizi, B; Bourgeois, Stéphane; Lemgueres, S; Debbat, K; Courant, Paul N.; Quirin, René; Malfait, P

doi:10.2807/ese.16.49.20035-en

Cited by 24 publications

(20 citation statements)

References 5 publications

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“…in diverse table olive trade preparations (Spyropoulou et al, 2001;Caggia et al, 2004;Pereira et al, 2008;RASFF portal 2012a;Argyri et al, 2013;Grounta et al, 2013;Medina et al, 2013;Tataridou and Kotzekidou, 2015). Botulism, associated with Clostridium botulinum growth, is certainly the most relevant biohazard in table olives with several reported outbreaks (Debord et al, 1920;Fenicia et al, 1992;Cawthorne et al, 2005;Jalava et al, 2011;Pingeon et al, 2011;RASFF portal 2012b). However, the relation between the behaviour of these microorganisms in the olive environment with the presence of phenolic compounds provided by fruits has been scarcely studied.…”

Section: Introductionmentioning

confidence: 99%

Survival of foodborne pathogens in natural cracked olive brines

2016

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This work reports the survival (challenge tests) of foodborne pathogen species (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica) in Aloreña de Málaga table olive brines. The inhibitions were fit using a loglinear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations (Fp) after 24 h was below detection limit (<1.30 log 10 cfu/mL) for all species assayed. The maximum death rate (k max ) was 9.98, 51.37, 38.35 and 53.01 h

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Section: Introductionmentioning

confidence: 99%

Survival of foodborne pathogens in natural cracked olive brines

2016

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“…Sono 3 le principali forme di botulismo [1]: y botulismo alimentare, dovuto all'ingestione di cibo contaminato con la tossina botulinica [4,5]; [6]. Uno dei veicoli di questa patologia è il miele, che va quindi sconsigliato ai bambini di pochi mesi [7,8]; y botulismo da ferita, dovuto all'infezione di ferite da parte di Cl.…”

Section: Introduzioneunclassified

[A case of foodborne botulism in the province of Viterbo]

Verginelli

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Aquilani

2016

CMI

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27y botulismo infantile, dovuto all'ingestione di spore di Clostridium, colpisce i INTRODUZIONEIl botulismo è un'intossicazione alimentare causata da una tossina prodotta dal Clostridium Botulinum [1], un bacillo Grampositivo, anaerobio obbligato e sporigeno. Ampliamente diffuso nel suolo e nelle acque di tutto il mondo sotto forma di spora, contamina facilmente gli alimenti all' origine, ma non sono mai stati registrati casi conseguenti all'ingestione di cibi freschi o appena cotti [2]. Altre specie microbiche appartenenti al genere Clostridium sono state correlate a casi di botulismo (C. Baratii, C. Butyricum) [3], ma sicuramente il C. Botulinum risulta essere il più frequente.Sono 3 Caso clinico AbstractA 57 years-old woman with gastrointestinal pain, dysphagia, diplopia, dry mouth, was diagnosed with foodborne botulism caused by Clostridium Botulinum toxin. In this case a jar of vegetables preserved in oil was identified as the source of the intoxication. Canned peppers were produced at home by the patient according to traditional techniques, deemed appropriate as established use. Despite this, the procedure proved to be a health hazard. The present article follows the diagnostic therapeutic pathway of the patient, highlighting the critical points not only related to the clinic but also to the ministerial procedures for reporting a case of botulism. This case provides an opportunity to emphasize the need for greater awareness about how to prevent and correctly manage the cases of botulism, both by the general population and by physicians who faced a patient with suspected poisoning by Botulinum toxin.

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“…Home bottled mushrooms in England (Roberts et al, 1998) and home preserved asparagus in Italy (Zanon et al, 2006). Other FoNAO associated with botulism outside the EU have included include: canned, bottled, vacuum packed and preserved vegetables in the US Horwitz et al, 1975;Roberts et al, 1998;Zanon et al, 2006), vegetable products and juices in the US (CDC, 2006a;Sheth et al, 2008); dried and fermented bean curd in the US and Taiwan (CDC, 2007a;Lai et al, 2011), an alcoholic vegetable drink in the US (Vugia et al, 2009); vegetables in oil in the US and Canada (Lohse et al, 2003;Morse et al, 1990;St Louis et al, 1988); aluminium foil-wrapped baked potatoes in the US (Cawthorne et al, 2005;Pingeon et al, 2011); preserved olives in Finland and Turkey (Jalava et al, 2011;Swaan et al, 2010) and potato salad as well as potato soup in the US (Bhutani et al, 2005;CDC, 2011c;Seals et al, 1981). Consumption of corn syrup has been epidemiologically identified as a risk factor for infant botulism in the US (Olsen and Swerdlow, 2000;Spika et al, 1989).…”

Section: Clostridium Botulinummentioning

confidence: 99%

Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)

Publication¹

2013

EFSA Journal

179

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European Food Safety Authority (EFSA), Parma, Italy ABSTRACTFood of non-animal origin (FoNAO) is consumed in a variety of forms, and a major component of almost all meals. These food types have the potential to be associated with large outbreaks as seen in 2011 associated with VTEC O104. A comparison of the incidence of human cases linked to consumption of FoNAO and of food of animal origin (FoAO) was carried out to provide an indication of the proportionality between these two groups of foods. It was concluded that outbreak data reported as part of EU Zoonoses Monitoring is currently the only option for EU-wide comparative estimates. Using this data from 2007 to 2011, FoNAO were associated with 10% of the outbreaks, 26% of the cases, 35% of the hospitalisations and 46% of the deaths. If the data from the 2011VTEC O104 outbreak is excluded, FoNAO was associated with 10% of the outbreaks, 18% of cases, but only 8% of the hospitalisations and 5% of the deaths. From 2008 to 2011 there was an increase in the numbers of reported outbreaks, cases, hospitalisations and deaths associated with food of non-animal origin. In order to identify and rank specific food/pathogen combinations most often linked to human cases originating from FoNAO in the EU, a model was developed using seven criteria: strength of associations between food and pathogen based on the foodborne outbreak data from EU Zoonoses Monitoring (2007-11), incidence of illness, burden of disease, dose-response relationship, consumption, prevalence of contamination and pathogen growth potential during shelf life. Shortcomings in the approach using outbreak data were discussed. The top ranking food/pathogen combination was Salmonella spp. and leafy greens eaten raw followed by (in equal rank) Salmonella spp. and bulb and stem vegetables, Salmonella spp. and tomatoes, Salmonella spp. and melons, and pathogenic Escherichia coli and fresh pods, legumes or grain.© European Food Safety Authority, 2013 KEY WORDSFood of non-animal origin, foodborne pathogens, foodborne outbreaks, food/pathogen combination, risk ranking SUMMARYThe European Commission asked EFSA"s BIOHAZ Panel to prepare a scientific Opinion on the public health risk posed by pathogens that may contaminate food of non-animal origin (FoNAO). In particular, this opinion addresses the first two terms of reference for the mandate, namely: (i) to compare the incidence of foodborne human cases linked to FoNAO and foodborne cases linked to food of animal origin (FoAO), and (ii) to identify and rank specific food/pathogen combinations most often linked to foodborne human cases originating from FoNAO in the EU.For the comparison of the incidence of foodborne human cases linked to FoNAO and foodborne cases linked to FoAO, the BIOHAZ Panel concluded that: the analysis of the outbreak data reported as part of EU Zoonoses Monitoring allows attribution of human cases to food of non-animal origin or food of animal origin, and is currently the only option for obtaining a EU-wide comparative estimate of the proportion ...

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Two outbreaks of botulism associated with consumption of green olive paste, France, September 2011

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Cited by 24 publications

References 5 publications

Survival of foodborne pathogens in natural cracked olive brines

Survival of foodborne pathogens in natural cracked olive brines

[A case of foodborne botulism in the province of Viterbo]

Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 1 (outbreak data analysis and risk ranking of food/pathogen combinations)

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