PubMed · 15187726
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Barbara Wyand Walker. 2004. Beating botulism.. https://doi.org/10.1097/00152193-200406000-00056
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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.
In October 2001, foodborne outbreaks (FBO) were included in the Portuguese alert and response surveillance system. Accordingly, the northern regional health authority (Delegado Regional de Saude do Norte--DRSN) began a surveillance programme of foodborne outbreaks. This report is a brief description of data generated from this programme in 2002. For each foodborne outbreak the local health authority (Delegado de Saude Concelhio--DSC) produced a written report. Fifty-nine percent of the 27 FBOs studied by DSCs during 2002 were reported within 72 hours after the date of onset. Five hundred and seventy seven people became ill, 9.6% of the patients were admitted to hospital, and no deaths were reported. The aetiological agent was identified from patients in 63% of FBOs, and in food items in 18.5% of the situations. Salmonella enterica was responsible for 73.7% of the outbreaks in which the agent was laboratory confirmed. Meals implicated in the outbreak were mainly prepared in restaurants and private homes (75.0% of FBO). Inadequate processing, preparing or handling of foods were the contributing factors more often reported by the DSC. We believe that epidemiological surveillance and control of FBO must be reinforced in Portugal as part of a wider strategy to promote food safety.