Foodborne botulism in Italy

Abstract

Foodborne botulism is a neuroparalytic disease caused by ingestion of toxin produced by Clostridium botulinum in contaminated food. Dairy products have seldom been associated with botulism; indeed, only seven outbreaks have been reported worldwide in the past 50 years, all caused by type A and B serotypes. As Simini reports (Sept 21, p 813), 1 Simini B Outbreak of foodborne botulism continues in Italy. Lancet. 1996; 348: 813 Summary Full Text Full Text PDF Google Scholar episodes of botulism in four southern Italy cities were brought to our attention: eight people were affected (six male, two female, ages 6–24 years). All the patients had consumed commercial acidified dairy cream (mascarpone cheese), either alone or as an ingredient of a home-prepared dessert, tiramisu, 12–24 h before onset of their symptoms. All the patients recalled that the mascarpone was malodorous. Their first symptoms (nausea, cephalagia, vomiting) were rapidly followed by neurological signs. All patients were supported by artificial ventilation and treated with trivalent antiserum. One patient died, and six were still in hospital at the time of writing (mid-October). Botulinum toxin type A was detected in two of four serum samples and two of seven rectal swabs; C botulinum type A was isolated from the faeces of all eight patients.