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Type A botulism from sauteed onions. Clinical and epidemiologic observations
JAMA
|March 1, 1985
Summary
An Illinois botulism outbreak in 1983 was linked to sauteed onions on patty-melt sandwiches. This highlights the need to investigate all potential food vehicles for Clostridium botulinum toxin.
Area of Science:
- Foodborne illness
- Neurotoxins
- Epidemiology
Background:
- Botulism is a severe paralytic illness caused by toxins produced by Clostridium botulinum.
- Outbreaks require prompt identification of the food vehicle to prevent further cases.
Purpose of the Study:
- To identify the source of a botulism outbreak in Illinois.
- To emphasize the importance of considering all potential food sources in outbreak investigations.
Main Methods:
- Case-control study to identify common exposures among affected individuals.
- Laboratory testing of patient specimens and food samples for Clostridium botulinum and its toxin.
- Epidemiological investigation of food handling and preparation practices.
Main Results:
- Twenty-eight individuals were hospitalized with botulism, with 12 requiring ventilatory support.
- Type A toxin and/or Clostridium botulinum were identified in 18 patients.
- Sauteed onions from patty-melt sandwiches were implicated as the likely vehicle; Clostridium botulinum was cultured from raw onions at the restaurant.
Conclusions:
- This outbreak was linked to an unusual food vehicle: sauteed onions.
- The investigation underscores the critical need to consider all potential food items in identifying the source of botulism outbreaks.