Open AccessA Large Outbreak of Botulism: The Hazardous Baked Potato
Author(s) -
F. J. Angulo,
Jean Getz,
Jeffery P. Taylor,
Katherine Hendricks,
C L Hatheway,
S Barth,
Haim M. Solomon,
Ann E. Larson,
Eric A. Johnson,
Laurance N. Nickey,
A. A. Ries
Publication year - 1998
Publication title -
the journal of infectious diseases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.69
H-Index - 252
eISSN - 1537-6613
pISSN - 0022-1899
DOI - 10.1086/515615
Subject(s) - botulism , outbreak , medicine , attack rate , toxicology , confidence interval , food science , environmental health , biology , virology , microbiology and biotechnology
In April 1994, the largest outbreak of botulism in the United States since 1978 occurred in El Paso, Texas. Thirty persons were affected; 4 required mechanical ventilation. All ate food from a Greek restaurant. The attack rate among persons who ate a potato-based dip was 86% (19/22) compared with 6% (11/176) among persons who did not eat the dip (relative risk [RR] = 13.8; 95% confidence interval [CI], 7.6-25.1). The attack rate among persons who ate an eggplant-based dip was 67% (6/9) compared with 13% (241189) among persons who did not (RR = 5.2; 95% CI, 2.9-9.5). Botulism toxin type A was detected from patients and in both dips. Toxin formation resulted from holding aluminum foil-wrapped baked potatoes at room temperature, apparently for several days, before they were used in the dips. Consumers should be informed of the potential hazards caused by holding foil-wrapped potatoes at ambient temperatures after cooking.
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