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Tetrahydrocannabinol Intoxication from Food at a Restaurant - Wisconsin, October 2024.

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Area of Science:

  • Public Health
  • Food Safety
  • Toxicology

Background:

  • Tetrahydrocannabinol (THC), a psychoactive compound in Cannabis sativa, is increasingly present in consumer products.
  • Hemp-derived THC is a growing concern in food products, posing potential public health risks.
  • Unintentional exposure can lead to adverse health effects and requires prompt investigation.

Purpose of the Study:

  • To investigate a suspected mass intoxication event linked to a restaurant in Wisconsin.
  • To identify the source and causative agent of the outbreak.
  • To inform public health and clinical practices regarding foodborne THC exposure.

Main Methods:

  • Public health investigation initiated by emergency medical service reports of unexplained symptoms.
  • Distribution of a food and symptom history questionnaire via public channels.
  • Case definition established for THC intoxication based on food consumption and symptom onset.

Main Results:

  • Seven individuals initially reported symptoms; investigation linked them to a single restaurant.
  • Out of 107 valid responses to the questionnaire, 85 met the case definition for THC intoxication.
  • The outbreak was traced to the use of hemp-derived Δ9-THC-infused oil in food preparation.

Conclusions:

  • Clinicians and public health practitioners must be vigilant for mass THC intoxication events transmitted via food.
  • Sudden onset of symptoms like dizziness, anxiety, and altered perception should prompt consideration of THC exposure.
  • Implementing regulations for clear labeling and secure storage of THC-containing ingredients can mitigate risks in food establishments.