332 ◾ Fundamental Food Microbiology
Inadvertent Botulism
In inadvertent botulism, therapeutic (to cure dystonia, a chronic muscle tension disorder) or cosmetic (to remove wrinkles) use of BoNT can cause this type of botulism.
The toxins are antigenic; thus, antitoxins are available. Soon after the onset of the symptoms
and if the amount of a toxin consumed is fairly low, trivalent antitoxins (against BoNT A, B,
and E) can be administered to treat the disease. Antitoxin will neutralize the unbound toxins.
Recovering patients can suffer from permanent neurological disorder because of the damage to
nerve cells. But in some advanced cases, especially if the diagnosis is delayed, antitoxin administration may not be successful. In the United States, even with available facilities, botulism accounts
for about 19% of the total foodborne fatal cases.
Food Association 7,8
The events in foodborne botulism involve contamination of a food with Clo. botulinum spores,
survival of the spores during processing, and the ability of the spores to germinate and outgrow
and the cells to multiply when the product is abused (temperature and time). Results presented
in Table 25.2 show that the largest number of outbreaks are associated with fruits and vegetables.
These were mainly low-acid vegetables (e.g., green beans, corn, spinach, asparagus, peppers, carrots, and mushrooms) and fruits (e.g., figs and peaches). The next highest incidence was with fin
fish, and they include fermented, improperly cooked, and smoked fish and fish eggs. Type E was
table 25.2 Food types involved in Confirmed Botulism
outbreaks from 1973 to 1987 in the United States
Food Types
No.
%
Beef stew
2
0.9
Chicken
1
0.4
Dairy products
1
0.4
Finfish
35
15.2
Fruits and vegetables
99
42.9
Mexican food
3
1.3
Mushrooms
5
2.2
Beverages (nondairy)
5
2.2
Pork
1
0.4
Turkey
1
0.4
Other a
40
17.3
Unknown
38
16.4
a Not identified but probably include several types of food,
many of which were of “unlikely” categories, and no single type was involved in a large number of outbreaks.
Inadvertent Botulism
In inadvertent botulism, therapeutic (to cure dystonia, a chronic muscle tension disorder) or cosmetic (to remove wrinkles) use of BoNT can cause this type of botulism.
The toxins are antigenic; thus, antitoxins are available. Soon after the onset of the symptoms
and if the amount of a toxin consumed is fairly low, trivalent antitoxins (against BoNT A, B,
and E) can be administered to treat the disease. Antitoxin will neutralize the unbound toxins.
Recovering patients can suffer from permanent neurological disorder because of the damage to
nerve cells. But in some advanced cases, especially if the diagnosis is delayed, antitoxin administration may not be successful. In the United States, even with available facilities, botulism accounts
for about 19% of the total foodborne fatal cases.
Food Association 7,8
The events in foodborne botulism involve contamination of a food with Clo. botulinum spores,
survival of the spores during processing, and the ability of the spores to germinate and outgrow
and the cells to multiply when the product is abused (temperature and time). Results presented
in Table 25.2 show that the largest number of outbreaks are associated with fruits and vegetables.
These were mainly low-acid vegetables (e.g., green beans, corn, spinach, asparagus, peppers, carrots, and mushrooms) and fruits (e.g., figs and peaches). The next highest incidence was with fin
fish, and they include fermented, improperly cooked, and smoked fish and fish eggs. Type E was
table 25.2 Food types involved in Confirmed Botulism
outbreaks from 1973 to 1987 in the United States
Food Types
No.
%
Beef stew
2
0.9
Chicken
1
0.4
Dairy products
1
0.4
Finfish
35
15.2
Fruits and vegetables
99
42.9
Mexican food
3
1.3
Mushrooms
5
2.2
Beverages (nondairy)
5
2.2
Pork
1
0.4
Turkey
1
0.4
Other a
40
17.3
Unknown
38
16.4
a Not identified but probably include several types of food,
many of which were of “unlikely” categories, and no single type was involved in a large number of outbreaks.