Latest news with #Cbotulinum
Daily Mail
a day ago
- Health
- Daily Mail
Eight people hospitalized with deadly toxin after eating homemade food at family reunion
Eight people were hospitalized in California after eating a homemade salad that was contaminated with Clostridium botulinum - a deadly neurotoxin that can cause paralysis. A new CDC report detailed that on June 21 and June 22, 2024, about 31 people attended two events in Fresno County where a salad made of uncooked nopales - prickly pear cactus pads - was served. Within hours, a 42-year-old woman began to complain of dizziness, blurry vision, a drooping eyelid, sore throat, gastrointestinal symptoms and difficulty swallowing. Despite initially dismissing her symptoms, doctors began to suspect that she was suffering from botulism - a rare but serious poisoning that attacks the body's nerves and causes difficulty breathing, muscle paralysis and even death. By June 27, 10 attendees - all of whom had eaten the salad - had sought treatment at one of two hospitals in Fresno County (five patients at each hospital) for symptoms resembling those of botulism. As a result, the CDC, the Fresno County Department of Public Health and California Department of Public Health launched an investigation to discover the cause of the widespread illness. After days of lab testing, officials were ultimately able to discover that the uncooked nopales present in the salad - which had been left unrefrigerated in 100 degree Fahrenheit heat and served on both days - was contaminated with C botulinum. Soon after, eight of the 10 patients were diagnosed with the condition - marking it as one of the largest documented foodborne outbreaks of the infection in California. Nopales, a popular food in traditional Mexican dishes also known as prickly pear cactus, has recently gained popularity in dishes as a healthy ingredient. Officials confirmed that one of the eight patients had made the salad using fresh onions, fresh tomatoes and home-preserved nopales stored in reused commercial glass jars. According to the CDC case report, the salad-maker had immersed empty jars into boiling water and then added chopped, uncooked nopales mixed with a small amount of salt. Once stuffed to the brim, she sealed the jars with new metal lids and stored them for six weeks in an outdoor shed behind her house - a technique she said she had been practicing for years. However, she was unaware that she had created the perfect breeding ground for C botulinum spores as they thrive in a low-oxygen, low-acid, canned environment with moderate to high moisture and temperatures between 38F and 113F to grow. Norma Sanchez, communicable disease specialist with Fresno County Department of Public Health, later said they identified the contaminated cactus after sifting through trash cans. Spores of this bacteria are often found on the surfaces of fruits and vegetables and in seafood and, in this case, rapidly grew on the surface of the uncooked and canned nopales. All eight patients diagnosed with botulism had double vision, seven had a hoarse voice, six were experiencing dizziness and six also found it difficult to swallow. The eight patients with clinical botulism were the only attendees who ate the nopales salad; the 42-year-old woman, who experienced the most severe symptoms, ate this item at both events. As a result, all of the patients had to stay at the hospital for between two and 42 days - out of which six were admitted to an intensive care unit and two required invasive mechanical ventilation. The CDC later confirmed in its case report that all the people diagnosed with botulism had survived and recovered. Botulism is a rare but serious infection caused by a bacterial toxin that attacks the nervous system and is mostly commonly a result of food or wound contamination. Common symptoms of botulism include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, and trouble moving the eyes, according to the CDC. In cases of foodborne botulism, these symptoms of typically begin 12 to 36 hours after the toxin enters the body depending on the level of exposure to the toxin. If left untreated, the infection can cause muscle weakness, paralysis and in certain cases, death. Patients who are paralyzed need to relearn how to walk, talk, and perform everyday tasks. The CDC estimates that there are just 25 cases of foodborne botulism in the US each year, making it rare. About five percent of people who develop botulism die, according to the CDC. For others, it can cause lifelong disability and extreme physical therapy. The Fresno health department is urging people to follow proper storing and cooking methods to lower their risk of botulism. Any food at risk of contamination should be heated up to 240–250F, and heated all the way through.
Daily Mail
01-05-2025
- Health
- Daily Mail
If you see these changes on tinned food, DON'T eat it: Expert warns ignoring these signs could be deadly
Tins of baked beans, tuna and soup could be teaming with a gruesome bacteria that leads to paralysis and death, a hygiene expert has warned. Many of the cans we have lurking in the back of the cupboard feature 'red flag' signs like dents, rust and spurting liquid when opened. These are all indicators that the food may be contaminated with harmful bacteria including C botulinum, which can cause a life-threatening condition where toxins attack the nervous system and cause paralysis. C botulinum most commonly occurs with tinned food that is improperly preserved. In the past, the bacteria has been linked to cans of vegetable soup, fish and beans. Paul Jackson, director at waste specialist firm, NRC, advises shoppers to inspect tins before they buy them. He told the Mirror: 'Food from a can with a shallow dent is generally safe to eat if there are no other signs of damage. 'Deep dents in food cans are a major red flag though.' This is because deep dents can cause micro-fractures, which allow bacteria to enter and infect the contents. While the bacteria themselves are not harmful, when deprived of oxygen, such as in closed cans or tins, they can produce highly poisonous toxins. When someone eats food containing the toxins, they can become extremely ill with the paralysing condition, known as botulism. Depending on the exact type, some will initially experience symptoms such as nausea, vomiting, stomach cramps, diarrhoea or constipation. But without treatment, the infection will attack the nervous system, getting into the nerves, brain and spinal cord, eventually causing paralysis that spreads down the body from the head to the legs, the NHS warns. Symptoms can include drooping eyelids, blurred or doubled vision, facial muscle weakness, breathing difficulties an difficulty swallowing. An estimated 10 per cent of cases result in death, according to the NHS. As well as deep dents, Mr Jackson cautions against eating from cans that are rusty, which may be a sign of similarly dangerous bacteria overgrowth. 'Rust on a can is a concern as it can weaken the metal and contaminate the contents. Even minor rust spots can indicate the food inside may no longer be safe to eat', Mr Jackson warned. 'A visibly bulging can is also a clear sign of trouble', he added. 'This bulging is typically due to gas build-up from bacterial activity inside the can, showing the food is spoiled and not safe to eat. Be sure to throw away bulging cans to reduce risk of contamination.' Finally, Mr Jackson advised people to throw away any cans that spurt liquid or give of a foul smell when opened. 'If a can spurts liquid when you open it, this could be due to gas build-up from microbial growth. 'This affects the taste and the quality of the food but also poses a serious health risk, so be careful.' Mr Jackson suggests storing tinned goods in a cupboard away from the sink, where temperatures are likely to fluctuate and create conditions where bacteria will thrive. He said: 'Extremely cold temperatures can cause cans to burst, potentially leading to air and moisture seeping in, which can then lead to rust and potential contamination. 'Keeping tinned foods in a stable, moderate climate helps to preserve their longevity and safety.' It is also good to be aware of expiry dates for different food groups. 'High-acid foods like tomatoes generally maintain their quality for about 18 months after the use-by date due to their acidity, which helps preserve them. 'In contrast, low-acid foods, such as meats and vegetables, can retain their peak freshness for two to five years after the use-by date, provided they are stored properly.' One victim of botulism is 23 year-old Claudia de Albuquerque Celada who, in 2023, found herself fighting for her life after eating tinned soup. Ms Celada, who is originally from Brazil but lives in Colorado, developed botulism as a result of the contaminated contents of the tin. Ms Albuquerque became ill around 15 days after eating the food and within 24 hours, her entire body was paralysed. In a separate instance of botulism, Doralice Goes was paralysed after eating pesto contaminated with C botulinum. Ms Goes remained in the hospital for about a year while she learned to walk again.
