An Outbreak of Type a Botulism Associated with a Commercial Cheese Sauce

Annals of Internal Medicine

Volumn 125, Issue 7, 1996, Pages 558-563

  Townes, John M ^a,b   Cieslak, Paul R ^b   Hatheway, Charles L ^a   Solomon, Haim M ^c   Holloway, J Ted ^d   Baker, Michael P ^f   Keller, Charles F ^e   McCroskey, Loretta M ^a   Griffin, Patricia M ^a  

^a CENTERS FOR DISEASE CONTROL AND PREVENTION   (United States)

^b Office of Disease Prevention and Epidemiology   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^d Southeast Health Unit   (United States)

^e GEORGE WASHINGTON UNIVERSITY MEDICAL CENTER   (United States)

^f George Washington Univ Med Center ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BOTULINUM TOXIN;

ADULT; ARTICLE; BOTULISM; CASE REPORT; CHEESE; CLOSTRIDIUM BOTULINUM; DIFFERENTIAL DIAGNOSIS; EPIDEMIC; FEMALE; HUMAN; ISOLATION AND PURIFICATION; MALE; MICROBIOLOGY; MIDDLE AGED; RETROSPECTIVE STUDY; UNITED STATES;

ADULT; BOTULINUM TOXINS; BOTULISM; CHEESE; CLOSTRIDIUM BOTULINUM; DIAGNOSIS, DIFFERENTIAL; DISEASE OUTBREAKS; FEMALE; GEORGIA; HUMANS; MALE; MIDDLE AGED; RETROSPECTIVE STUDIES;

EID: 0030268582     PISSN: 00034819     EISSN: None     Source Type: Journal    
DOI: 10.7326/0003-4819-125-7-199610010-00004     Document Type: Article

References (20)

1. Hatheway CL. Botulism. In: Balows A, Hausler WJ, Lennette EH, eds. Laboratory Diagnosis of Infectious Diseases: Principles and Practice. New York: Springer-Verlag; 1988:111-33.
2. Kautter DA, Solomon HM, Rhodehamel EJ. Clostridium botulinum. In: U.S. Food and Drug Administration. Bacteriological Analytical Manual of the Division of Microbiology, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Adminstration. 7th ed. Arlington, VA: Association of Official Analytical Chemists; 1992:215-25.
3. Woodruff BA, Griffin PM, McCroskey LM, Smart JF, Wainwright RB, Bryant RG, et al. Clinical and laboratory comparison of botulism from toxin types A, B, and E in the United States, 1975-1988. J Infect Dis. 1992;166: 1281-6.
4. Cherington M. Electrophysiologic methods as an aid in diagnosis of botulism: a review. Muscle Nerve. 1982;5:S28-9.
5. Donadio JA, Gangarosa EJ, Faich GA. Diagnosis and treatment of botulism. J Infect Dis. 1971;124:108-12.
6. Centers for Disease Control. Botulism in the United States, 1899-1977: Handbook for Epidemiologists, Clinicians, and Laboratory Workers. Atlanta: Centers for Disease Control; 1979:1-41.
7. Collins-Thompson DL, Wood DS. Control in dairy products. In: Hauschild AH, Dodds KL, eds. Clostridium botulinum: Ecology and Control in Foods. New York: Marcel Dekker; 1992:261-77.
8. Meyer KF, Eddie B. Perspectives concerning botulism. Zeitschrift für Hygiene und Infektionskrankenheiten. 1951;133:255-63.
9. Tanaka N, Traisman E, Platinga P, Finn L, Flom M, Meske L, et al. Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads. Journal of Food Protection. 1986;49:526-31.
10. Kautter DA, Lilly T, Lynt RK, Solomon HM. Toxin production by Clostridium botulinum in shelf-stable pasteurized process cheese spreads. Journal of Food Protection. 1979;42:784-6.
11. Briozzo J, de LaGarde EA, Chirife J, Parada JL. Clostridium botulinum type A growth and toxin production in media and process cheese spread. Appl Environ Microbiol. 1983;45:1150-2.
12. Grecz N, Dack GM. Toxin production in naturally separated liquid and solid components in preparations of heated surface ripened cheese inoculated with Clostridium botulinum. Journal of Food Science. 1963;28:276-82.
13. Wagenaar RO, Dack GM. Factors influencing growth and toxin production in cheese inoculated with spores of Clostridium botulinum types A and B. Journal of Dairy Science. 1958;41:1182-90.
14. Smith LD. The occurrence of Clostridium botulinum and Clostridium tetani in the soil of the United States. Health Lab Sci. 1978;15:74-80.
15. Smith LD, Sugiyama H. The natural occurrence of Clostridium botulinum. In: Balows A, ed. Botulism: The Organism, Its Toxins, the Disease. Springfield, IL: Charles C Thomas; 1988:11-21.
16. Sugiyama H, Woodburn M, Yang KH, Movroydis C. Production of botulinum toxin in inoculated pack studies of foil-wrapped baked potatoes. Journal of Food Protection. 1981;44:896-8.
17. Mann JM, Hatheway CL, Gardiner TM. Laboratory diagnosis in a large outbreak of type A botulism: confirmation of the value of coproexamination. Am J Epidemiol. 1982;115:598-605.
18. Seals JE, Snyder JD, Edell TA, Hatheway CL, Johnson CJ, Swanson RC, et al. Restaurant-associated type A botulism: transmission by potato salad. Am J Epidemiol. 1981;113:436-44.
19. Angulo F, Getz J, Taylor J, Hendricks K, Barth S, Nickey L, et al. A large outbreak of type A botulism, Texas: the hazardous baked potato [Abstract]. In: Proceedings of the Epidemic Intelligence Service 44th Annual Conference. Atlanta: Centers for Disease Control and Prevention; 1995.
20. Grecz N, Wagenaar RO, Dack GM. Storage stability of Clostridium botulinum toxin and spores in processed cheese. Applied Microbiology. 1965;13: 1014-22.