Foodborne botulism – a re-emerging public health challenge

Česká verzia

Authors: R. Mezencev ¹; C. Klement ^2,3
Authors place of work: Georgia Institute of Technology, School of Biological Sciences, Atlanta, GA 303 9, USA ¹; Regionálny úrad verejného zdravotníctva zo sídlom v Banskej Bystrici ²; Fakulta verejného zdravotníctva Slovenskej zdravotníckej univerzity, Bratislava ³
Published in the journal: Epidemiol. Mikrobiol. Imunol. 66, 2017, č. 1, s. 39-48
Category: Souhrnné sdělení

Summary

Human foodborne botulism is an intoxication caused by ingestion of botulinum neurotoxins (BoNT) of serotypes A, B, E, and rarely also serotype F, produced in contaminated food by anaerobic bacteria Clostridium botulinum group I, group II, or by toxigenic strains of C. butyricum and C. baratii. BoNT-producing Clostridia are ubiquitously distributed in the environment and, under suitable conditions, they can enter the food chain, proliferate and produce BoNT in a variety of foods. In the past, the risk of foodborne botulism was primarily associated with homemade canned foods; however, the epidemiological importance of commercial and restaurant food is increasing nowadays. In this article, we review the public health aspects of foodborne botulism, including its clinical, epidemiological and laboratory diagnosis and discuss potential risks associated with minimally heated, vacuum or modified atmosphere-packed, ready-to-eat foods of extended durability.

KEYWORDS:
Clostridium botulinum – foodborne botulism – botulinum neurotoxins – botulinum toxin – BoNT/A, BoNT/B, BoNT/E – food safety, REPFED – sous-vide – botulism – geography

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