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Type E botulism associated with vacuum-packaged hot-smoked whitefish
H Korkeala1, G Stengel, E Hyytiä
1Department of Food and Environmental Hygiene, University of Helsinki, Finland.
International Journal of Food Microbiology
|October 7, 1998
Summary
Two individuals contracted botulism from hot-smoked whitefish. Analysis confirmed Clostridium botulinum type E toxin and DNA in patient serum and fish, indicating a foodborne illness outbreak.
Area of Science:
- Food Safety
- Microbiology
- Toxicology
Background:
- Botulism is a severe illness caused by toxins produced by Clostridium botulinum bacteria.
- Hot-smoked fish, particularly vacuum-packaged products, are recognized as potential vehicles for botulism.
- Ensuring the microbiological safety of processed fish is crucial for public health.
Observation:
- Two German patients developed botulism after consuming hot-smoked Canadian whitefish processed in Finland.
- Patient serum contained botulinum neurotoxin type E (BoNT/E) and its gene, detected via PCR.
- The implicated fish tested positive for botulinum toxin and the BoNT/E gene, with C. botulinum type E isolated.
Findings:
- The isolated C. botulinum strain was of North American origin, suggesting contamination occurred before export to Finland.
- While the incriminated fish were positive, other samples from the same lot were negative, highlighting potential localized contamination.
- The specific conditions leading to toxin production in the fish remained unidentified.
Implications:
- This case underscores the significant botulism risk associated with vacuum-packaged hot-smoked fish.
- Recommendations include enhanced temperature monitoring throughout the supply chain using time-temperature indicators.
- Consideration should be given to using nitrate, nitrite, and adequate salt concentrations in processing to inhibit bacterial growth.