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While the New York State Department of Agriculture and Market Food Inspectors were conduction routine inspections the Smoked Herring product was discovered to be uneviscerated before processing took place.  It is furthermore stated on the http://www.fda.gov website this recall could possibly be contaminated with Clostridium botulism spores. The spores can cause Botulism which is a serious and could be a fatal food borne illness.

Physical symptoms of botulism are:

1. Difficulty in swallowing

2. General weakness

3. Blurred vision

4. Poor reflexes

5. Respiratory paralysis

At the time of recall and alert, the sold and distributed by N.Y. Fish Inc. Brand Smoked Herring has not had any recorded illnesses regarding this product. The FDA immediate release alert states this product was sold in New York State.

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The Minnesota Department of Agriculture is warning of possible botulism poisoning from dried uneviscerated fish found on the shelves of ethnic grocery stores in the Twin Cities.

MDA officials discovered and embargoed more than 400 pounds of the fish, which has not had the internal organs removed. Eating dried uneviscerated fish can result in food-borne botulism poisoning.

The dried uneviscerated fish in question are typically salted, and in some cases smoked. Consumers are asked to throw away any dried uneviscerated fish they may have at home.

There are no reports of illness linked to consumption of the dried uneviscerated fish, but MDA embargoed the fish due to the high risk of it being contaminated with Clostridium bacteria known to produce potentially deadly botulinum toxins.

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The U. S. Department of Justice, in an action initiated by the U.S. Food and Drug Administration, is seeking a permanent injunction against Chung's Products LP ("Chung's"), an egg roll manufacturer in Houston, Charlie A. Kujawa, the company's president, and Gregory S. Birdsell, the firm's director of quality assurance.

The complaint, filed in the U.S. District Court for the Southern District of Texas, charges the defendants with violating the Federal Food, Drug, and Cosmetic Act (the "Act") by preparing, packing and holding shrimp egg rolls under insanitary conditions, whereby they may have become contaminated with filth and rendered injurious to health. The complaint concerns Chung's fish and fishery products. It does not include Chung's other food products.

"The agency has previously warned the company that corrective actions need to be taken in this facility," said Michael Chappell, the FDA's acting associate commissioner for regulatory affairs. "This FDA action is aimed at protecting the public health."

The shrimp egg rolls produced by Chung's are sold in grocery stores and large retail stores nationwide.

FDA inspections have revealed significant deviations from the seafood Hazard Analysis and Critical Control Point (HACCP) requirements, which are designed to protect the public from food safety hazards in fish and fishery products. Failure to comply with the seafood HACCP regulations renders food adulterated under the Act.

A 2009 FDA inspection of the firm showed significant deficiencies with the firm's HACCP plan, including the continued failure to control for the risk of Clostridium botulinum ("C. botulinum") toxin formation in its shrimp egg rolls that are packaged in modified atmospheric packaging at refrigerated temperatures.

Ingestion of C. botulinum toxin can cause botulism, a potentially fatal disease. Although the incidence of botulism is very low, the disease can cause paralysis and has a high mortality rate if treatment is not prompt and appropriate.

The 2009 inspection also found the presence of Listeria monocytogenes ("L. mono") in the firm's egg roll processing environment. L. mono can cause listeriosis, a disease that can be very serious, even fatal, for high-risk groups such as unborn babies, newborns, the elderly, and those with impaired immune systems.

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Queens based Haifa Smoked Fish is recalling Haifa brand vacuum packaged Whole Schmaltz Herring with the lot number 20, because the product was found to be uneviscerated.

The lot being recalled is a product of Norway, individually vacuum-packed in clear plastic pouches with lot # 20 indicated on the label and distributed through various food retailers in the New York and New Jersey area.

The Whole Schmaltz Herring was sampled by a New York State Agriculture and Markets Food Inspector during a routine inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that Whole Schmaltz Herring was not properly eviscerated prior to processing.

The sale of uneviscerated fish is prohibited under New York State Agriculture and Markets regulations because of Clostridium Botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish has been linked to outbreaks of botulism poisoning.

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Bao Ding Seafood of New York, NY 10002 is recalling Boiled Horse Mackerel, because it has the potential to be contaminated with clostridium botulinum, a bacterium which can cause life-threatening illness or death.

Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, causes the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The recalled Boiled Horse Mackerel packaged in a vacuum packed plastic bag, net weight 450g, was sold in New York State.

The recall Boiled Horse Mackerel was discovered by NYS Dept. of Agriculture and Market food inspector during a routine inspection and subsequent analysis of product by food lab personnel confirming fish was not eviscerated prior to processing.

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The Bellingham Herald reported this evening that consumers shouldn’t eat smoked salmon that comes in 7-ounce jars or jams made by local business Sug Chee Smoked Salmon because they were made in an unlicensed food processing plant, the Whatcom County Health Department warned Wednesday, January 6.

No illnesses have been reported from people eating food made by the business at 2707 Lummi Shore Road, said Tom Kunesh, supervisor for Environmental Health, which is the health department’s food-safety program.

The warning was issued because inspectors don’t know if the food was properly processed to destroy pathogens like Clostridium botulinum – a bacterium that can cause botulism and can be deadly.
Health officials focused specifically on Sug Chee Native American Wild Smoked King Salmon in 7-ounce glass jars, with or without jalapenos.

Warnings also were issued for huckleberry, elderberry and blackberry jam made by Sug Chee, although they posed less of a health risk than the jarred salmon, the health department said.

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Plum Organics ™ announced today that it is taking the precautionary measure of voluntarily recalling one particular batch of its 4.22 oz. Apple & Carrot Portable Pouch baby food with the best by date May 21, 2010 and marked with the following universal product code (UPC) #890180001221 located on the bottom of the package. These pouches are sold individually at Toys-R-Us and Babies-R-Us locations nationally.

No illnesses have been reported in connection with this product and no other Plum Organics products are affected. As a further precaution, samples from every Plum Organics product manufactured before and after this batch were tested and found to be within quality standards.

The recall was undertaken as a precaution due to the risk of potential contamination with Clostridium botulinum, which can cause botulism, a serious and sometimes life-threatening condition. Consumers should not use these products, even if they appear to be normal, because of the possible health risk. Symptoms of botulism poisoning in humans include general weakness, dizziness, double-vision and trouble with speaking or swallowing. People experiencing these problems should seek immediate medical attention.

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TGF Production LLC s recalling Herring Salted because the product was found to be uneviscerated.  The recalled Herring Salted was distributed nationwide in 1.3kg ( 2.86lb) round plastic containers with the code numbers 24.08.09 and 13.07.09. The Herring Salted is a product of Russia.

The Herring Salted was sampled by a New York State Department of Agriculture and Markets Food Inspector during a routine inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that the Herring Salted was not properly eviscerated prior to processing.

The sale of uneviscerated fish is prohibited under the New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish have been linked to outbreaks of botulism poisoning.  This product may be contaminated with Clostridium Botulinum spores, which can cause Botulism, a serious and potentially fatal food-borne illness. Symptoms of botulism include blurred or double vision, general weakness, poor reflexes, difficulty in swallowing and respiratory paralysis.

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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. Noted observations include:

1. The system, equipment, and procedures used for thermal processing of foods in hermetically sealed containers were not operated and administered in a manner that ensures commercial sterility is achieved.
2. Each retort did not have an accurate temperature records device.
3. Failure to supply a suitable water valve used for water cooling to prevent leakage of water into the retort during processing.
4. The condensate bleeder was not checked with sufficient frequency to ensure removal of condensate or equipped with an automatic alarm system for the continuous monitoring of condensate bleeder functioning.
5. Required information was not entered on designated forms at the time the observation was made by the retort or processing system operator or designated person.
6. Failure to maintain fixtures in repair sufficient to prevent food from becoming adulterated.
7. Failure to properly adjust the temperature-recording device. The temperature recorded on the temperature-recording device chart was higher than the mercury-in-glass thermometer during processing.

The report ultimately placed blame on Castleberry management saying there was no commitment from employees in making the products and there was not adequate management oversight. As one Castleberry employee noted: “Two years ago the [implicated reports] were maintained very well, but they are maintained poorly now.” The FDA plainly agreed, citing Castleberry’s for the “failure to maintain fixtures in repair sufficient to prevent food from becoming adulterated.” This is the story of one of those cases.

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 We have not heard this one before, but coming as it does from the pros at Kansas State University you had better listen up.  Here's what they say:

While buying locally grown fresh or dried herbs at summer markets is an inexpensive way to get acquainted with new flavors, Karen Blakeslee, a K-State Research and Extension food scientist, cautioned consumers about buying oils flavored with herbs.

Such oils are prohibited from sale at farmer's markets, said Blakeslee, who as coordinator of Extension's Rapid Response Center spends her working hours answering food and food safety questions. She explained the reason for the ban:

When in a sealed container at room temperature, an oil-based herb mix creates an anaerobic (absence of oxygen) environment that can support the growth of Clostridium botulinum and produce botulism, a toxin that affects the central nervous system and can cause death. Botulism has, for example, occurred with homemade garlic and oil mixtures stored at room temperature.

A flavored vinegar, which has a high acid content, an acidic environment, is not typically a food safety hazard, Blakeslee said.

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The Omak-Okanogan County Chronicle in Eastern Washington State this week reported on a warning issued by the Okanogan County Public Health Department about food-borne botulism associated with home-canned asparagus.

Arid areas of Eastern Washington are prime growing areas for asparagus and more home-canning is occurring as people try to economize in a tough economy. Food-borne botulism often has been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn.

According to the newspaper:

Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by Clostridium botulinum. Food-borne botulism is caused by eating foods that contain the botulism toxin.

It can be especially dangerous since many people can be poisoned by eating contaminated food. An average of 145 cases of botulism are reported each year in the U.S. Of them, about 15 percent are food-borne.

All forms of botulism can be fatal and are considered medical emergencies. The classic symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness, the health district said.
If untreated, the symptoms may progress to cause paralysis of the arms, legs, trunk and respiratory muscles.

Food-borne botulism often has been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn.

Read more in the Chronicle.

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Utah health officials are worried about the uptick in sales of home-made food from private vehicles that park in commercial parking lots.

The Salt Lake Tribune today reports that concern the public could get botulism at a business parking lot has caused the Bear River Health Department to issue a public warning.

The agency said there is no way to know if food sold from cars, SUVs and trucks are safe because they are not inspected by local or state health authorities.

Utah state law forbids the sale or distribution of home-prepared foods to the public. Bear River officials say sales in Logan business parking lots are brisk.

Health officials have issued a warning over an increase in the number of people selling home-prepared foods from their vehicles in Logan business parking lots.

Health officials advised the public to buy only from permitted establishments or those with temporary food handler permits.

Foods not properly handled or not kept at specific temperatures can cause life-threatening food-borne illnesses including hepatitis A, salmonella, E. coli and botulism.

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The Sea Harvest Restaurant of Carmel, CA is not a licensed cannery, but is recalling its canned cioppino sauce because there is a possibility it is contaminated with botulism.

The sauce was being canned by the Sea Harvest and sold as a retail product in the restaurant.

No illnesses have yet been associated with the recall.

The restaurant is cooperating with the California Department of Public Health and the Monterey County Health Department in the voluntary recall.

California officials said  Sea Harvest does not have the required cannery license to produce the cioppino sauce. 

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Now after everything else went on -- the suffering of the victims of botulism, the recall, the permanent closure of the facility--Bumble Bee Foods is suing Malo and Massmann saying the equipment provided at the plant was negligent in design and maintenance.

Bumble Bee ran the Castleberry's plant when botulism toxin was found in its canned food products. They've filed a federal lawsuit in Augusta.

Bumble Bee managed Castleberry's 15th Street plant for the Connors Bros. Income Fund. It sold the rights to make Castleberry's products to another company, which closed the Augusta plant in November.

The 82-year old food processing plant closed permanently last November, putting 325 people out of work. That followed a $38 million recall that closed the plant for two months in the summer of 2007 when the Centers for Disease Control (CDC) blamed it for making people in three states sick with botulism.

The U.S. Food and Drug Administration (FDA) said the botulism toxin resulted from poor maintenance on two cookers and inadequate management oversight.

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Health Canada is again warning consumers about garlic-in-oil, which can cause serious health problems if not stored properly.

If homemade garlic-in-oil is stored at room temperature, or if it is kept in the fridge too long, botulism spores could grow.

Garlic-in-oil is a mixture of oil and garlic with the garlic either whole, chopped, or minced. If it is refrigerated on a continuous basis and used within a week it is safe.

Clostridium botulinum are widespread and are usually not a problem because they cannot grow if exposed to oxygen according to Health Canada.

The problem occurs when there is no oxygen present, like with the oil.

There may be no obvious signs that garlic-in-oil is spoiled. It will still look, smell and taste the same.

If you eat garlic-in-oil that is infected with the toxins you can get botulism which is potentially fatal.

Symptoms include dizziness, blurred or double vision, difficulty in swallowing, breathing and speaking and paralysis that gets worse with time.

For more on the warning, go here.

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 We warned you here  at the start of the home canning season, but we suspect not everybody reads the Botulism Blog are carefully as they might.   For a Spokane, WA nurse, in her 30s, and her two children under 10, it almost ended in tragedy.  Only an emergency delivery by air of the anti-toxin from the Homeland Security storage facility in Seattle has put hope back in this story.

The Spokane woman and her two young children were sickened by botulism from improperly canned green beans from a home garden.  The woman remains on a ventilator and is recovering slowly. The children suffered milder symptoms.

The Spokesman Review newspaper said Epidemiologist Dorothy MacEachern with the Spokane Regional Health District is concerned that people have been responding to difficult economic times by canning more of their food perhaps improperly.

Food safety experts say special precautions must be taken when canning low-acid foods such as green beans and asparagus.

For more, go here.

 

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We often fear diseases that might reach our shores from Africa. We therefore do not want to overlook progress being made by health officials in Africa. One such report comes this week from Uganda. The New Vision website reports:

THE Government has controlled major disease outbreaks, according to  state minister for health, Dr. Richard Nduhuura.

Presenting the status report on major disease outbreaks to Parliament on Wednesday, Nduhuura said diseases like cholera, meningitis, botulism, ebola, marburg, typhoid and measles had been controlled.

Last year, Uganda suffered outbreaks of cholera, meningitis, botulism, ebola, marburg, typhoid, plague, measles and Hepatitis E.

Check out more in New Vision here.

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Here's more on the Stonewall Kitchen recall.  The York, Maine-based company warns consumers the sauces listed may be contaminated with deadly botulism.  None should be consumed even if they still look or smell okay.   The U.S. Food & Drug Administration (FDA) carries this summary on its website:

The following list of products was distributed nationwide to consumers through the nine Stonewall Kitchen Company Stores, Stonewall Kitchen’s direct-to-consumer division (catalog/internet) and through their wholesale division. Products could have been purchased individually or within a gift basket. This recall affects all product codes and expiration dates for:

• Stonewall Kitchen Chocolate Hazelnut Sauce (SKU 161312) – round glass jar, 12 oz.
• Stonewall Kitchen Chocolate Peanut Butter (SKU 161211) – round glass jar, 12 oz.
• Stonewall Kitchen Coffee Caramel Sauce (SKU 161204) – round glass jar, 13 oz.
• Stonewall Kitchen Dulce de Leche Sauce (SKU 161214) – round glass jar, 12.5 oz.
• Barefoot Contessa Espresso Dulce de Leche (SKU 542313) – round glass jar, 10.5 oz.

Additionally, the following list of products was distributed nationwide to consumers through A-Hold Corporation (Stop & Shop and Giant stores). This recall affects all product codes and expiration dates for:

• Simply Enjoy Coffee Caramel Sauce – square glass jar, 13 oz.
• Simply Enjoy Chocolate Peanut Butter Sauce – square glass jar, 12 oz

The rest of Stonewall's press release can be found at the FDA site here.

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The Colorado Department of Public Health is warning people across the state after a series of dessert sauces were recalled because they could have potentially contained botulism.

The health department says Stonewall Kitchen of York, Maine is recalling seven dessert sauces. They may be contaminated with Clostridium botulinum, which could cause a life-threatening illness or death.

The health department says people in Colorado could have gotten the sauces out of a catalogue or from the Internet.

Here is a list of the recalled sauces:

• Stonewall Kitchen Chocolate Hazelnut Sauce, (SKU 161312) - round glass jar, 12 oz.
• Stonewall Kitchen Chocolate Peanut Butter (SKU 161211) - round glass jar, 12 oz.
• Stonewall Kitchen Coffee Caramel Sauce (SKU 161204) - round glass jar, 13 oz.
• Stonewall Kitchen Dulce de Leche Sauce (SKU 161214) - round glass jar, 12.5 oz.
• Barefoot Contessa Espresso Dulce de Leche (SKU 542313) - round glass jar, 10.5 oz.

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Due to the threat of botulism, Brooklyn-based K-Fat Inc., is recalling "Golden Dragon Fish brand Frozen Cooked Mackerel Fish".

The product was found to be uneviscerated prior to processing.
It was discovered by New York State Department of Agriculture and Markets Food Inspectors during a routine inspection.

This product may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and potentially fatal food-borne illness.

The sale of this type of fish is prohibited under New York State Agriculture and Markets regulations because Clostridium Botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish.

Uneviscerated fish has been linked to outbreaks of botulism poisoning. Symptoms of botulism include blurred or double vision, general weakness, poor reflexes, difficulty swallowing and respiratory paralysis. 

For more, check this out.

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 Recent changes in the official botulism websites of the Centers for Disease Control and Prevention (CDC) and the California Department of Public Health caught our attention.

Both are attributing an increase in the number of wound botulism cases to an "epidemic" of Mexican black tar heroin abuse in California.  CDC puts it this way:

 

In the United States, an average of 145 cases are reported each year.  Of these, approximately 15 percent are foodborne, 65 percent are infant botulism, and 20 percent  are wound.  Adult intestinal colonization and iatrogenic botulism also occur, but rarely. Outbreaks of foodborne botulism involving two or more persons occur most years and usually caused by eating contaminated home-canned foods. The number of cases of foodborne and infant botulism has changed little in recent years, but wound botulism has increased because of the use of black-tar heroin, especially in California. 

The California Department of Public Health is even more pointed in its summary:  "The number of cases of food-borne and infant botulism has changed little in recent years, but wound botulism has increases because of the injection of black tar heroin.  In recent years, California has experienced an epidemic of this form of botulism and we now report nearby three-quarters of the wound botulism cases in the country.

We first reported on wound botulism cases in California here.

Here's the official answer from CDC to the question: "What is botulism?"

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. Foodborne botulism is caused by eating foods that contain the botulism toxin. Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because many people can be poisoned by eating a contaminated food.

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 Fish from Canada being sold in Florida and there's a little problem with them called BOTULISM.  That pretty well sums it up, but here are the details from our friendly U.S. Food & Drug Administration:

(FDA) is warning retailers and food service operators not to offer for sale ungutted, salt-cured alewives (also called gaspereaux fish) from Michel & Charles LeBlanc Fisheries Ltd., CAP-PELÈ, New Brunswick, Canada, because the fish may contain the Clostridium botulinum (C. botulinum) toxin. Consumers should not consume the product.

C. botulinum toxin can cause botulism, a serious and sometimes life-threatening condition. The toxin cannot be removed by cooking or freezing.

The fish were imported into the United States and sent to these Florida distributors:

Quirch Foods Inc.

Den-Mar Exports LLC

Dolphin Fisheries Inc.

Labrador & Son Food Products Inc.

The fish were packed in 30-pound, white plastic pails with green plastic lids. The brand name "Michel & Charles LeBlanc Fisheries Ltd.," appears on the side of the pails, as does the phrase "Product of Canada." One hundred seventy-three (173) 30 lb. pails of fish were distributed. The fish may have been repacked or sold loose by retailers in Florida.

The FDA considers any ungutted fish over five inches in length that is salt-cured, dried, or smoked, such as the ungutted, salt-cured alewives/gaspereaux fish, to be adulterated because it could contain the C. botulinum toxin. The Florida Department of Agriculture and Consumer Services discovered the ungutted alewives/gaspereaux fish from Michel & Charles LeBlanc Fisheries Ltd. being sold in stores and alerted the FDA. The FDA prohibits the sale of this adulterated product in the United States.

No illnesses have yet been associated with the bad fish. For more information, go here.

 

 

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 The  U.S. Centers for Disease Control and Prevention in Atlanta have confirmed the conclusion of the in-country Minister of Health: Uganda has an outbreak of botulism to deal with.

According to The New Vision, which claims to be Uganda's top website, the health ministry has issued a public warning about the botulism outbreak.   Here is what is being reported:

"THE health ministry has warned the public of a possible outbreak of botulism, a condition caused by consuming toxic canned foodstuffs. 

In a statement released on Monday, the ministry cautioned students, parents and school administrators to “exercise care while preparing foodstuffs expected to be stored for long at room temperature.” 

“Care should be taken in handling foods, including proper refrigeration of perishable foods,” a ministry statement signed by Dr. Sam Zaramba, the director general of health services, said. 

“Avoid the purchase of canned foods that are expired, damaged, bulging or in perforated containers,” the statement adds. 
The warning follows the death in October, of Sarah Akoo, a student of Seeta High School in Mukono. 

Test results from Centres for Disease Control (CDC) in Atlanta USA, confirmed that the deceased and her two friends, who have since been admitted to Mulago Hospital, suffered from botulism. 

The New Vision has established from Alice Akoo, the mother of the late Sarah Akoo, that her daughter died at Kololo Hospital and the body was taken to International Hospital Kampala for a postmortem examination. Sarah, she clarified, died a week before the school’s gazetted visiting day. "

More can be found here and here.

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 Myself, along with Charles Murray, Esq., represented Carl Ours, a man with the tragically bad luck to be one of the eight cases of botulism associated with contaminated Castleberry’s Austex Hot Dog Chili Sauce. As a result of the botulism, Carl spent almost a month in the hospital, with sixteen days of it on a ventilator. He then spent weeks in a nursing home and a year latter he is still suffering from the impacts. We were able to secure a settlement for Carl after mediation.  For the full detail on the outbreak click here.

Botulism is a rare, life-threatening paralytic illness caused by neurotoxins produced by an anaerobic, gram-positive, spore-forming bacterium, Clostridium botulinum. The incidence of foodborne botulism is extremely low. Nonetheless, the extreme danger posed by the bacteria has required that “intensive surveillance is maintained for botulism cases in the United States, and every case is treated as a public health emergency.” This danger includes a mortality rate of up to 65% when victims are not treated immediately and properly. Most of the botulism events that are reported annually in the United States are associated with home-canned foods that have not been safely processed. Very occasionally, however, commercially- processed foods are implicated as the source of a botulism events, including sausages, beef stew, canned vegetables, and seafood products.

 

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Two Mendocino County, CA cases of wound botulism are being blamed on Mexican black tar heroin use. Wound botulism is caused by the same bacteria that causes foodborne and infant botulism.

According to The Willits News:

The two residents infected with the rare but extremely virulent disease are breathing on mechanical ventilators and were transferred to Bay Area hospitals for treatment.

These two cases are believed related to contaminated black tar heroin recently brought to the county from a Bay Area source.

Last year there were no wound botulism cases reported in Mendocino County and only 10 reported in California, according to California Department of Public Health. They are usually caused by intravenous drug use.

More can be found here.

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Oregon sees just two such cases a year. The whole country records just 100. We are talking about infant botulism.

One victim is being treated now at Doernbecher Children's Hospital in Portland.

The month-old infant is beginning to recover. Its mother, Jennifer Perez says tiny Aracelis Mora went limp the day after they passed a construction site while on a walk.

Infant botulism causes muscles and respiratory systems to experience paralyzing symptoms.

The bacteria that causes botulism is often associated with food but can also pass through the air to babies who breathe in or swallow infectious spores sometimes found in dirt or dust.

 

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We've been passing along information on how to safely can at home, and here comes a story on why you really do have to be careful.  The Mansfield News Journal reported this week that:

A Crestline man and his grandson remain in the hospital after coming down with food-bourne botulism last weekend.

Nortbert Reinhard is listed in critical condition at MedCentral/Mansfield Hospital and grandson Lucas Palm is in serious condition at Akron Children’s Hospital after eating home-canned green beans. Lucas’ sisters Jessica and Samantha Palm also were treated for botulism and have been released from Akron Children’s.

Stephanie Zmuda, Environmental Health Director at the Galion City Health Department, said after 10 years in the field, this is the first time she’s dealt with such cases of contamination.

“Botulism is a type of food poisoning and is the most dangerous,” she said. “Six organisms is the infectious dose, so just a little bit of this germ can get you sick. You do not have to have a whole serving of the food to get sick.”

For more, go here.
 

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Tim Darragh of The Morning Call ponders the federal government decision to allow irradiation of some fresh produce, but points out one problem with the policy.  Go here for the complete column.  Darragh writes:

Three years ago, the FDA sent a letter to lettuce growers, packers, processors and shippers noting its ''serious concern'' about 19 E. coli outbreaks involving lettuce and spinach since 1995, resulting in 409 illnesses and two deaths.

Irradiating lettuce and spinach, the FDA said, is important because consumers almost always eat lettuce and often eat spinach uncooked.

But even the FDA acknowledges that irradiating spinach and lettuce will reduce their vitamin content somewhat, particularly Vitamin A. However, since spinach is not a major source of vitamins in Americans' nutritional intake, FDA concluded that irradiation will not hurt their overall diet.

Irradiating food creates a ''disincentive'' for farms to adopt cleaner farming methods, added Bill Freese of the Center for Food Safety in Washington, D.C. ''The way to get safe food is to clean up the filthy conditions at our factory farms,'' he said.

In addition, irradiation doesn't eliminate all bugs, including the bacterium that causes botulism, he noted.

 

 

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Michigan's New Era Canning Co., closed for the past 7 months, is going to resume production. It's been granted a temporary permit that will allow it to begin sales, bring back employees and resume processing.

The Muskegon Chronicle reports:

Rick Ray, the company's president and chief executive officer, is optimistic that his family owned business will be back processing beans and other produce later this summer.

However, he said he is frustrated by the length of time the U.S. Food and Drug Administration has kept the company from returning to full operation.

"We certainly don't feel this should have taken so long," said Ray, the fourth generation of his family to lead the company. "It's hard to imagine that our government can shut us down without telling us what their case is."

He criticized the FDA for not returning phone calls or answering questions in a timely matter, and for not allowing the company's hired technical consultants to review the test results. The recalls involving cans of beans, peas and asparagus in December, January and February were the first in the company's long history.

FDA forced New Era to recall about 1.5 million cans due to concerns about potential botulism contamination in late 2007.  It was closed in December.  For more, go here.

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BOTULISM FUN FACTS:

1. Botulism is the single most acutely toxic substance (natural or manmade) known to science, with a median lethal dose of about 1 ng/kg, meaning that a few hundred grams could theoretically kill every human on earth. (For perspective, the rat poison strychnine, which is also considered to be highly toxic, has a median lethal dose of about 1,000,000 ng/kg, and it would take four hundred tons to kill every human).

2. It is also remarkably easy to come by: Clostridium spores (which form the botulinium toxin in the human intestine if inhaled) are found in soil practically all over the earth... particularly in the state of California.

3. Since botulism is so toxic, many (including the US government) have researched it's application as a biological weapon. Although it hasn't been used in overt warfare, it was used in "Operation Mongoose" where in 1961, the CIA saturated some cigars, of Fidel Castro's favorite brand, with botulinum toxin for a possible assassination attempt. The cigars were never used, but when tested years later were found still effective.

4. And it sucks.

Botulism Fun Facts was first appeared last May 31 on Vita Hardy's Blog.

Vita, who hails from Santa Cruz, CA, was 7 months old on July 4th and she is a botulism survivor.
According to her mother, a little over six weeks ago Vita  was diagnosed with botulism.  What followed was not pleasant, but the infant  is making an excellent recovery.  Both her encounter with Infant Botulism(IB) and her great recovery can be followed by looking at her blog entries for May and June.

Thanks to her Mom Jennifer for sharing it with us!

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The first botulism outbreak caused by commercial canning in 33 years was due to both mechanical and management problems at Castleberry's Chili, USA Today reports.

The newspaper said a U.S. Food & Drug Administration Report obtained from a congressional committee says Castleberry's had two 10-foot-tall cookers may not have heated cans enough to kill all bacteria, including those leading to botulism toxin.

According to the report, the cookers had broken alarms, a leaky valve and an inaccurate temperature device.  The cookers in the Augusta, Ga., plant showed "poor maintenance," and management failed to "correct ongoing deficiencies" in the plant, the report said.

"Failure in management was ultimately the reason for the … botulism toxin in the cans," according to the report. 

The story by USA Today's Julie Schmit said FDA stepped up its inspections of canning facilities after the Castleberry's outbreak.   She writes:

In late November, the FDA began inspecting the New Era Canning plant in Michigan, where it discovered botulism spores, a precursor to the toxin, in cans of green and garbanzo beans. No illnesses were reported. New Era recalled 1.2 million cans of vegetables because of the risk.

The recalls worried FDA and industry officials. Botulism toxin — so deadly that it's feared as a bio-terror weapon — had been virtually eradicated in the canning industry for decades through time-tested manufacturing processes. The FDA feared some plants had slipped into lax practices that led to botulism-prevention regulations in 1973. On Dec. 21, the day of New Era's recall, the FDA sent a letter warning canneries to "not become complacent."

Donald Zink, a senior FDA food scientist, says a refocus on good manufacturing practices is needed.  "Probably, we've suffered from being too successful," he said in an interview. "Maybe some have gotten a little sloppy."

Sounds to us like FDA management shares in that responsibility.   See what you think by reading the rest of the story here.

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Four-month old Nicholas Jameson of Minneapolis is going to continue growing up thanks to his quick-acting Mom, Samantha, and expert medical care.  Botulism nearly took his young life.

Over Memorial Day, Nicholas was having trouble breathing and Samantha took him immediately to Children's Hospital in Minneapolis for apparent respiratory failure.   The next day, however, doctors at Children's diagnosed Nicholas with botulism.

Fox9, the Fox TV affiliate in the Twin Cities told the happy-ending story:

A week later, Nicholas had made a miraculous recovery. Dr. Ken Maslonka, the head of the Pediatric Intensive Care Unity at Children’s, was surprised. "He came off the ventilator much faster than any of us thought he would for sure."

The family is still trying to figure out where Nicholas could have caught the bacteria. The only explanation seems to be the backyard where the family had been gardening days before. Botulism spores can live in soil.

Samantha is unsure how it may have happened, because Nicholas wasn’t playing in the dirt. But she theorizes that the bacteria may have become airborne while she was digging and Nicholas may have ingested it.

Doctors say the family’s fast reaction is what saved Nicholas’ life.

You can find the Fox9 story here.

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Consumers in upstate New York are being warned not to eat "Smoked Kuta Fish and Boney Fish (Herring)" sold by the African Carribean Market at 1415 N. Clinton Ave., Rochester, because the organs were not removed from the product.

The "Smoked Kuta Fish and Boney Fish (Herring)" was sold in the Rochester and Syracuse areas of New York State, and was offered for sale refrigerated, in un-coded, unlabeled polybags.

Uneviscerated (organs not removed) fish is prohibited under state Department of Agriculture and Markets' regulations because Clostridium botulinum spores are more likely to be concentrated in the organs than any other portion of the fish. Uneviscerated fish has been linked to outbreaks of Botulism poisoning.

More can be found here.

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Evanger's Dog & Cat Food Company needs to get an emergency permit before it can send its products across state lines, the U.S. Food & Drug Administration (FDA) says.

FDA recently found problems in Evanger's processes that it said could result in under-processed pet foods, which can allow the survival and growth of Clostridium botulinum, a bacterium that causes botulism in some animals and humans.

Government inspectors found  "significant deviations from prescribed documentation of processes, equipment, and record-keeping in the production of the company's thermally processed low acid canned food products."

Evanger's is based in the Chicago area.  It was founded in 1935, and claims to produce "a wide array of human-grade dog and cat food dinners and supplements." 

Yum.

Evanger's customer service department can be reached at 1-800-288-6796.

The UPI story  is here.

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Two coastal counties, Brunswick and Horry, in North Carolina are experiencing one horse death after another and botulism is being blamed.

WECT 6 in Wilmington, NC is reporting that tainted food is suspected.   WECT says:

John Vogt is relieved and surprised his 22 year old horse, Buckshot, is still alive.  Another of his horses was sick like Buckshot and died.

Both horses lived a farm in Shallotte.

When Buckshot got sick, he was rushed to N.C. State's Vet Hospital, and treated for botulism..

An autopsy performed on the dead horse in inconclusive, but the pathologist said it is likely it died from botulism.

When Vogt's horses got sick, he started looking for a common denominator, and all signs pointed to the food.

"They were fed last in the feed group. They were fed out of a separate bag," said Vogt.

That food was Country Acres Horse feed by Purina.

The complete WECT story can be found here.

 

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Dried fish from China that were sold in New York State are being recalled because of possible botulism contamination.   The U.S. Food & Drug Administration today (2/26/08) issued this press release from the importer:

Summit Import Corp. 100 Summit Place, Jersey City, NJ 07305 is recalling all packages of Sum Cheong Lung brand Dried Fish discovered by New York State Dept. of Agriculture and Markets Food Inspectors during a routine inspection and subsequent analysis of the product by Food Laboratory personnel confirming that the fish had not been eviscerated prior to processing.

This product may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and potentially fatal food-borne illness.

The sale of this type of fish is prohibited under New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish has been linked to outbreaks of botulism poisoning. Symptoms of botulism include blurred or double vision, general weakness, poor reflexes, difficulty swallowing and respiratory paralysis.

The recalled Sum Cheong Lung brand Dried Fish comes in an uncoded 12 oz. plastic bag and is a product of China. Dried Fish was sold in New York State.

No illnesses have been reported to date in connection with this problem. Consumers who have Sun Cheong Lung brand Dried Fish are advised not to eat it, but should return it to the place of purchase. Consumers with questions may contact the company at 201-839-2882.

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Beans, blackeyed peas,  and asparagus are among the vegetables canned under various labels by the New Era Canning Company, whicch is based in Michigan.  Oh, and they just may include some very deadly botulism in each can.

New Era's recall has expanded and expanded again and again since this all began.   It now stretches back to include all its product back five years.   Its sufficiently complicated that the U.S. Food & Drug Administration (FDA) sponsors a website to keep track of it all.

FDA's New Era website can be found here.  If you buy your veggies in large cans, you better be checking the site and the long, long list of what's on the recall.

For as much as this has to be costing New Era, so far the company has been very, very lucky as there have been no reports of anyone getting sick from its botulism-tainted cans.  FDA says:

C. botulinum produces the toxin that causes botulism and can cause life-threatening illness or death. The affected New Era products are large institutional-sized cans, weighing between six and seven pounds, of various types of beans, blackeye peas, and asparagus.

To date, no illnesses have been reported to the FDA. However, consumers should not consume these products, even if they appear to be normal, because of the potential serious risk to health. Consumers who have the affected products, or who have used them in recipes, should immediately throw the cans and food away.

The potentially contaminated products are marketed under ten different brand names:

1. Classic Sysco
2. Code
3. Frosty Acres Restaurant’s Pride Preferred
4. GFS
5. Kitchen Essentials
6. Monarch Heritage
7. Necco
8. New Era
9. Nugget
10. Reliance Sysco

Processors other than New Era may be packing these brands. Only products packed by New Era are subject to the recall, so individuals must check the lot numbers on the bottom of the cans to determine if the product is affected by the recall. 

Like we said, you better check the website.

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Olivier brand Parmesan & Asiago Dip with Garlic & Basil was recently recalled by Olivier Olive Oil Products, Inc. of Saint Helena, California, for potential contamination with Clostridium botulinum, the bacterium that causes botulism.  The dip was distributed to Williams-Sonoma stores nationwide and to Olivier Napa Valley retail stores located in Truckee and St. Helena, California.

Recalled dip lot codes include:

* OPA 34171
* OPA 23471
* OAP 17271
* OAP 17671
* OAP 36061
* OAP 36161
* OPA 33961

The lot code appears on the side of the 11.76 ounce glass jar.

In its warning to consumers, the California Department of Health Services (CDHS) noted that Clostridium botulinum does not make the product smell or look different, and consumers are urged to throw out any dip in their possession.  In addition, CDHS stated:

Clostridium botulinum is a bacterium which can cause life-threatening illness or death. Symptoms of botulism include: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

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