Restaurant-associated type a botulism: Transmission by potato salad

Jerry E. Seals, John D. Snyder, Timm A. Edell, Charles L. Hatheway, Carl J. Johnson, Richard C. Swanson, James M. Hughes

Research output: Contribution to journalArticlepeer-review

Abstract

Seals, J. E., J. D. Snyder, T. A. Edell, C. L. Hatheway, C. J. Johnson, R. C. Swanson and J. M. Hughes (Bureau of Epidemiology, CDC, Atlanta, Ga 30333). Restaurant-associated type A botulism: transmission by potato salad. Am J Epidemiol 1981; 113: 436-44.In the period November 13-18, 1978, seven cases of type A botulism occurred In persons who had eaten in a restaurant in Colorado. The outbreak was recognized when two persons who had Independently eaten at the restaurant were hospitalized with an illness compatible with botulism. Surveillance efforts identified five additional cases. Potato salad made at the restaurant and available for service during an 11-day period was epidemiologically incriminated as the vehicle of botullnal toxin transmission (p < 0.00001). Laboratory studies showed that Clostridium botulinum spores on the surface of potatoes could survive baking in the manner used by the restaurant and that botullnal toxin could be produced in potatoes contaminated with C. botullnum spores.

Original languageEnglish (US)
Pages (from-to)436-444
Number of pages9
JournalAmerican journal of epidemiology
Volume113
Issue number4
DOIs
StatePublished - Apr 1981

Keywords

  • Botulism
  • Botullnum toxins
  • Clostridium botulinum
  • Food poisoning

ASJC Scopus subject areas

  • Epidemiology

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