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Type A botulism from commercially canned beef stew.

P A Blake, M A Horwitz, L Hopkins

    Southern Medical Journal
    |January 1, 1977
    PubMed
    Summary
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    A botulism outbreak occurred after a shared meal. Commercially canned beef stew, not home-canned green beans, was identified as the source of Clostridium botulinum type A toxin.

    Area of Science:

    • Foodborne Illness
    • Microbiology
    • Toxicology

    Background:

    • Botulism is a rare but serious paralytic illness caused by toxins produced by Clostridium botulinum bacteria.
    • Prompt identification of the food source is crucial for preventing further cases and guiding public health interventions.

    Observation:

    • Two of three individuals consuming a meal became ill with botulism symptoms, with one fatality.
    • The surviving patient's serum tested positive for botulinal toxin type A.
    • Clostridium botulinum type A was isolated from the stool of an asymptomatic individual.

    Findings:

    • The outbreak was linked to two shared food items: home-canned green beans and commercially canned beef stew.
    • Initial suspicion fell on the home-canned green beans.

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  • Laboratory analysis of the commercially canned beef stew can revealed Clostridium botulinum type A and its toxin, identifying it as the outbreak's source.

    • Implications:

    • This case highlights the potential risk associated with commercially canned foods, even when home-canned products are also consumed.
    • Accurate traceback and laboratory testing are essential for correctly identifying the source of foodborne botulism outbreaks.
    • Emphasizes the importance of proper food handling and storage for all food products.