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Foodborne botulism: an international outbreak.

P E Slater1, D G Addiss, A Cohen

  • 1Department of Epidemiology, Ministry of Health, Jerusalem, Israel.

International Journal of Epidemiology
|September 1, 1989
PubMed
Summary

An outbreak of fishborne botulism, caused by Clostridium botulinum type E, affected eight individuals in Israel and New York. This highlights the risks associated with consuming improperly stored ethnic foods like processed whitefish.

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Area of Science:

  • Foodborne Illness
  • Microbiology
  • Public Health

Background:

  • Botulism outbreaks continue to occur despite established avoidance guidelines.
  • Certain ethnic or high-risk foods are frequently implicated in foodborne botulism incidents.

Purpose of the Study:

  • To report on a specific outbreak of fishborne botulism.
  • To identify the causative agent and contributing factors.
  • To emphasize the importance of rapid communication in outbreak management.

Main Methods:

  • Case investigation of an outbreak linked to commercially processed, brine-soaked, air-dried freshwater whitefish (ribbetz/kapchunka).
  • Clinical assessment of affected individuals, including hospitalization and need for ventilatory support.
  • Laboratory confirmation of Clostridium botulinum type E in affected cases.

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Main Results:

  • Eight cases of botulism were identified, with six in Israel and two in New York City.
  • Consumption of contaminated fish was the confirmed source.
  • Environmental factors such as lack of refrigeration and anaerobic packaging were identified as contributing factors.

Conclusions:

  • Fishborne botulism due to Clostridium botulinum type E can result from specific food processing and handling practices.
  • Effective inter-agency communication was crucial in limiting the spread of this outbreak.
  • Continued vigilance is necessary, especially concerning ethnic foods with inherent processing risks.