Botulism Blog - Surveillance & analysis on Botulism news & outbreaks

In December, The Canadian Food Inspection Agency (CFIA) and Bos Fish warned the public not to consume certain Bos brand Herring Fillets because the product may be contaminated with Clostridium botulinum. Toxins produced by this bacteria may cause botulism, a life-threatening illness.

The affected product, Bos brand “Naturally Smoked Herring Fillets – Natural”, was sold refrigerated in various weight packages from Ramaker’s Imports, St. Catharines, ON without a Best Before Date applied to the package. The affected product was sold by Ramaker’s Imports from September 2011 to December 7, 2011.

Consumers who have purchased refrigerated Bos brand “Naturally Smoked Herring Fillets – Natural” from any other retailer without a Best Before Date on the package are also advised not to consume the product.

There have been no reported illnesses associated with the consumption of this product.

Food contaminated with Clostridium botulinum toxin may not look or smell spoiled. Consumption of food contaminated with the toxin may cause nausea, vomiting, fatigue, dizziness, headache, double vision, dry throat, respiratory failure and paralysis. In severe cases of illness, people may die.

The retailer, Ramaker’s Imports, St. Catharines, ON is voluntarily recalling the affected product from the marketplace.

United Natural Foods previously announced a recall of its black bean tortillas due to potential contamination by clostridium botulinum bacteria.  In the previous recall, the affected products were stated as having a product date of 12-7-11. UNF has recently updated its recall, however, revising the date code of the affected products to 11-6-11. Below is specific information about the recalled product:

• Brand: Gentes Foods
• Product Information: Gordita Black Bean Tortillas
• UPC code: 618032102021
• Date code: 11-6-11 (printed on a white sticker found on the product packaging)
• Net weight: 10 ounces
• Packaging: 6 tortillas per vacuum-packed, clear sleeve container
• Label: white lettering on an orange background

It is important to note that some products under the same date code are not affected by the recall because these products were not exposed to the absence of refrigeration controls. Gentes Foods Gordita Black Bean Tortillas having the same date code sold in the following stores are included in the recall:

• Safeway #110 located at 1546 North Main,Salinas California
• Safeway #2840 located at2010 Freedom Boulevard,Watsonville California
• Safeway #3116 located at2255 Gellert Boulevard, SouthSan Francisco California
• Safeway #3125 located at3889 San Pablo Avenue,Emeryville California

United Natural Foods, Inc. is recalling selected types of Gentes Foods Gordita Black Bean Tortillas, because they have 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, can cause 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 following product has been recalled:

GENTES FOODS 10 OZ GORDITA BLACK BEAN TORTILLAS UPC 618032102021

Gentes Foods Gordita Black Bean Tortillas were distributed to the Safeway and Pak N Save stores in California listed below. The date code is on a white sticker applied to the packaging that reads “12 7 11.” This date code sold at other retail outlets has not been affected.

• SAFEWAY #1110 1546 N MAIN SALINAS CA
• SAFEWAY #2840 2010 FREEDOM BLVD WATSONVILLE CA
• PAK N SAVE #3116 2255 GELLERT BLVD S SAN FRANCISCO CA
• PAK N SAVE #3125 3889 SAN PABLO AVE EMERYVILLE CA

Gentes Foods Gordita Black Bean Tortillas are packed as 6 tortillas in a vacuum packaged clear sleeve. The package is approximately 10oz in size and an orange label is on a clear wrapper with white lettering.

No illnesses have been reported to date.

These items have been recalled due to a lack of temperature control during the distribution process. UNFI inadvertently subjected the recall items to temperature ranges above those directed by the manufacturer.

Five of eight inmates hospitalized after becoming ill from botulism-tainted, prison-brewed alcohol have been discharged back into the Utah State Prison’s general population.

Department of Corrections spokesman Steve Gehrke confirmed Friday that the five prisoners had been released from an unspecified area hospital on Thursday; three inmates remained hospitalized in critical condition.

In all, 12 inmates were reported Oct. 5 to have become ill after consuming the brew, which had been mixed and fermented inside a plastic bag hidden in an inmate’s cell, according to the Salt Lake Valley Health Department.

Four inmates were treated at the prison medical facility, while the other eight were hospitalized with symptoms including nausea, vomiting, facial paralysis and blurry vision.

In January and April 2011, CDC provided antitoxin for treatment of two persons with toxin type A botulism associated with consumption of potato soup produced by two companies. On January 28, 2011, an Ohio resident, aged 29 years, was hospitalized after 5 days of progressive dizziness, blurred vision, dysphagia, and difficulty breathing. The patient required mechanical ventilation and botulism antitoxin. On January 18, he had tasted potato soup from a bulging plastic container, noted a bad taste, and discarded the remainder. The soup had been purchased on December 7, 2010, from the refrigerated section of a local grocer, but it had been kept unrefrigerated for 42 days. He was hospitalized for 57 days and then was transferred with residual weakness to a rehabilitation facility.

On April 8, 2011, a Georgia resident, aged 41 years, was hospitalized after 4 days of progressive dizziness and dysphagia. The patient developed respiratory distress, required mechanical ventilation, and was treated with botulism antitoxin. On April 3, she had tasted potato soup purchased from a local grocer, noted a sour taste, and discarded the remainder. The soup, stored in a plastic container labeled "keep refrigerated" in letters 1/8 inch tall, had been purchased on March 16, but had been left unrefrigerated for 18 days. She was hospitalized for 16 days and then was transferred with residual weakness to a rehabilitation facility.

Botulism is caused by a paralyzing toxin produced by Clostridium botulinum bacteria. C. botulinum spores are present in soil and can be found on raw produce, especially potatoes and other root vegetables (1). If a low-acid food such as potato soup is stored unrefrigerated in an anaerobic environment (e.g., a sealed container), without a barrier to bacterial growth, spores can germinate, resulting in bacterial growth and botulinum toxin production (2). Because heating food to a temperature of 185°F (85°C) for 5 minutes inactivates the toxin, proper preparation also is an important safeguard (3).

Improper storage has been documented in previous botulism outbreaks associated with commercially produced, chilled foods. Since 1975, 19 U.S. botulism cases were linked to six such products. Demand for prepared, chilled foods is increasing (4). Labels advising refrigeration might be ignored or not noticed, and do not warn about the danger of consuming unrefrigerated food. The Food and Drug Administration is reexamining labeling requirements. Storage at an improper temperature also can occur before products reach consumers (5). To inhibit the growth of C. botulinum and other microbes, an acidifying agent or other microbial inhibitor, such as citric or phosphoric acid, can be added to prepared, chilled foods before they are sealed in a package. This procedure was used successfully to reduce the danger of botulism from commercial garlic-in-oil products after two outbreaks (6).

Reported by

Mandy P. Seaman, Alana C. Sulka, Gwinnett County, Georgia Board of Health. Melissa Tobin D'Angelo, Georgia Dept of Community Health. Mitchell A. Blass, St. Joseph's Hospital, Atlanta, Georgia. Randy L. Mills, Ohio State Univ Hospitals East, Columbus; Jane Carmean, Ohio Dept of Health. Carolina Lúquez, Susan Maslanka, Kelly A. Jackson, Barbara E. Mahon, Patricia M. Griffin, Div of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases; Katherine A. O'Connor, Ethel V. Taylor, EIS officers, CDC. Corresponding contributor: Katherine A. O'Connor, kaoconnor@cdc.gov, 404-639-0195.

References

Angulo FJ, Getz J, Taylor JP, et al. A large outbreak of botulism: the hazardous baked potato. J Infect Dis 1998;178:172--7.

Sheth AN, Wiersma P, Atrubin D, et al. International outbreak of severe botulism with prolonged toxemia caused by commercial carrot juice. Clin Infect Dis 2008;47:1245--51.

Sobel J. Botulism. Clin Infect Dis 2005;41:1167--73.

Peck MW. Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue? J Appl Microbiol 2006;101:556--70.

Kalluri P, Crowe C, Reller M, et al. An outbreak of foodborne botulism associated with food sold at a salvage store in Texas. Clin Infect Dis 2003;37:1490--5.

Morse DL, Pickard LK, Guzewich JJ, Devine BD, Shayegani M. Garlic-in-oil associated botulism: episode leads to product modification. Am J Public Health 1990;80:1372--3.