Here's A Picture Of "Fort Botulism!"

Posted on May 27, 2009 by Botulism Attorney

 “You know, it’s funny,” Vice President Joe Biden said. “Madame Speaker probably doesn’t want this publicized, but she has a secret BOTOX room inside the base of the Golden Gate Bridge. This way, in the event of a catastrophic shortage, she can still look like a 25-year old in an 85-year old’s body.” 

The Veep also said the facility keeping Speaker Nancy Pelosi's stock of botox was given a nick-name by Congress: Fort Botulism.

We know a lot of stuff on the internet isn't true, but wanted you to know how the name "Fort Botulism" became associated with the Golden Gate Bridge. It is true, however, that the Vice President today spoke to 1,046 graduating cadets at the United States Air Force Academy.

 

 

 

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New, Faster Tests Being Developed For Detecting Deadly Botulism Toxin

Posted on May 18, 2009 by Botulism Attorney

 The rare, but deadly botulinum toxin is millions of times more poisonous than cyanide.  As dangerous as it is, the test for detecting botulinum toxin--an assay requiring the participation of laboratory mice, is neither quick nor easy. It takes from four to eight days, is not portable, nor very affordable.

A new, improved test for detecting what's known as "serotype A" of the toxin has now been developed by Agricultural Research Service (ARS) biologist Larry H. Stanker and colleagues at the ARS Western Regional Research Center in Albany, Calif.

The new test relies on laboratory built molecules known as monoclonal antibodies, which can bind to the toxin. Assisting the work are biologist Luisa W. Cheng and research associate Miles C. Scotcher.

The botulinum toxin that causes botulism occurs in seven different serotypes--A through G. A and B are culprits in most of the foodborne botulism cases in this country, according to Stanker.  The research team now expects to complete assays for detecting serotypes B and E sometime this year.

Safeguard Biosystems, Inc., of San Diego, CA., is packaging two of the serotype A antibodies into a dipstick-style test kit that looks and operates much like a home pregnancy test. The botulinum kit is intended for testing liquids, such as beverages, or clinical specimens, such as blood or urine.

That should be much quicker than waiting around for those lab mice.

ARS, a unit of the United States Department of Agriculture (USDA), has much more about this in its May/June magazine here.

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Government Of Canada Warns Those Doing Home Canning And Fish Bottling To Take Steps To Avoid Deadly Botulism

Posted on May 11, 2009 by Botulism Attorney

 Health Canada and the Canadian Food Inspection Agency reminded Canadians of the importance of food safety while home canning or home bottling fish and other seafood. And they left no doubt about to whom their message was directed. The government said:

"Home canning and bottling of fish and other seafood is a popular activity for Canadians, especially in Atlantic Canada. However, improper preparation, canning or storage of these foods can cause serious illness, such as botulism."

Ottawa went on with this advice:

If you are home canning or bottling your own low-acid foods (including clams, lobster and whelks), the following steps will help to reduce the risk of contamination or the presence of C. botulinum:

- Use a pressure canner and strictly follow the manufacturer's instructions for canning or bottling foods considered to be low-acid, such as fish and other shellfish.

- Clean and sanitize your hands, all work surfaces, food, utensils, and equipment and keep them clean during all stages of the canning process.

- Do not substitute ingredients, amounts or the jar size that is in the recipe because this can cause the time or pressure needed during pressure canning to change. This can lead to bacteria remaining in the food. Use the final product within one year.

- Once the container has been opened, refrigerate leftovers immediately.

- If you are buying home canned products, ask the vendor if they have followed proper safety steps.

Always remember, never eat canned foods if you suspect the item has been tampered with, if the closure/seal has been broken, or if the container is swollen or leaking. If in doubt, throw it out!

The entire statement designed to prevent botulism can be found here.

 

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USDA Advises Consumers Who Do Home Canning To Have Their Gauges Tested

Posted on May 7, 2009 by Botulism Attorney

The United States Department of Agriculture (USDA) recommends that pressure canner dial gauges be tested annually to be sure they are functioning properly.

Consumers who do home canning are advised to check with their state or county Extension Service to see if where tests can be conducted. Some local Extension Services offer the tests for free.

Pressure canners must be used to home can any low acid food including meats and poultry, vegetables and seafood.

You are in danger of botulism poisoning if using a pressure canner with a dial gauge that’s not reading accurately.

Only the pressure canner lid and dial gauge needs to be tested. 

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CDC's Report On Tbe Botulism Outbreak That Brought Down Castleberry's

Posted on May 1, 2009 by Botulism Attorney

 

On July 7, 2007, the Centers for Disease Control and Prevention (“CDC”) learned that two siblings in Texas were critically ill with botulism and that their illnesses were likely acquired by eating contaminated food. Four days later on July 11, public health officials in Indiana reported to the CDC that a married couple in Indiana were suspected of having foodborne botulism. On July 17, CDC staff provided information regarding the production-dates and times to the FDA. The evidence strongly suggested that brands of Castleberry’s hot dog chili sauce were the common source of the four ill persons with botulism. By August 24, eight cases of botulism had been reported to the CDC. In addition to the Indiana couple, the mother of the children in Texas had developed symptoms of botulism, which brought the total number of Castleberry-associated cases in Texas to three. There were also three unrelated residents of Ohio who had developed botulism consuming Castleberry’s hot dog chili sauce in the week before symptom onsets. Botulinum toxin was identified in leftover chili sauce collected from the refrigerator belonging to one of the Ohio cases.

On July 18 and 19, a team of federal investigators were sent to the firm’s warehouse. Samples of Castleberry’s Austex and Castleberry’s brand Hot Dog Chili Sauce with the “best by May 7, 2009” and “best by May 8, 2009” lot codes were collected and sent to FDA laboratories for testing. FDA testing of sample 428113, consisting of 17 swollen cans, found C. Botulinum toxin in 16 of the cans. This sample included the same time-stamp and lot code from the May 8, 2007 production as the can found in the Indiana home. FDA testing of sample 420352, consisting of six swollen cans, found C. Botulinum in four cans. FDA sample 420353 included one swollen can, and its contents tested positive for C. Botulinum toxin.

Federal investigators conducted extensive tests on Castleberry equipment. The findings are presented in an FDA report issued on August 10, 2007.   Report below (click to download):

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