PubMed · 13010338
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J C SAVOIE. 1952. [Botulism].. https://pubmed.ncbi.nlm.nih.gov/13010338/
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Foodborne botulism (FB) results from the ingestion of food contaminated with botulinum neurotoxin. Here, we report a family outbreak of foodborne botulism caused by Clostridium botulinum subtype B2 linked to homemade pickled eggs. On August 13, 2024, the Jinan Center for Disease Control and Prevention and the Shanghe County Center for Disease Control and Prevention collaborated to investigate an outbreak of botulism poisoning related to a family gathering in Shanghe County, Jinan City. A total of 4 people attended the family gathering, three of whom developed clinical symptoms of botulism after consuming pickled eggs. The diagnosis of botulism was suspected through collaborative efforts by the Qilu Medical Prevention and Control Innovation Integration Mechanism and multidisciplinary consultations across multiple hospitals. We detected the bont gene using real-time quantitative PCR (qPCR) in Jinan CDC, determined the toxin serotype by mouse bioassay (MBA) in China CDC and performed whole-genome sequencing of bacterial strains isolated from patient feces, the homemade pickled eggs and soil in both laboratories. It was shown that the toxin type and bont gene were subtype B2, belonging to the ha gene cluster. The Clostridium botulinum strains isolated from two patients were closely related to the strains from the homemade pickled eggs through whole-genome single nucleotide polymorphism analysis. We also found that Clostridium botulinum strains from soil clustered into one branch with those from patients and food, suggesting that the source of Clostridium botulinum contamination may be from soil, although the contamination pathway was not clear. Importantly, our findings provided a basis for clinical antitoxin treatment, in which one patient successfully gave birth after recovery. These results underscore the importance of strengthening public education about the health risks associated with consuming homemade fermented or preserved foods and enhancing the laboratory detection capabilities.
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BACKGROUND: Our goal was to investigate the epidemiological characteristics and etiology of an outbreak of food-borne disease caused by Norwalk-like viruses, genogroup II. PATIENTS AND METHOD: We performed a historical cohort study on the consumption of 21 food items and clinical symptoms. We assessed RNA Norwalk-like viruses by RT- PCR in stool samples from 5 patients and 2 food-handlers. The potential involvement of each food item was assessed by relative risk at 95% confidence intervals (CI). RESULTS: The overall attack rate was 70.0% (7/10). The median incubation period was 35.0 hours. Symptoms included: vomits 85.7% (6/7), fever 85.7% (6/7) and diarrhoea 71.4% (5/7). Four food items were involved [fish (RR = 1.7; CI 95% 0.9-3.3); 'selection of cold meats' (RR = 1.6; CI 95% 0.9-2.7); yoghurt (RR = 1.5; CI 95% 1.0-2.4) and lamb (RR = 1.3; CI 95% 0.6-3.0)]. Three stool sample gave positive results for Norwalk-like viruses genogroup II. Important oversights in food-handlers' work were detected. CONCLUSIONS: RT-PCR enabled us to confirm the etiology of this outbreak as Norwalk-like viruses genogroup II. Although patients recovered quickly, the outbreak caused considerable public alarm.