Fundamental Food Microbiology, Third Edition - Fuad Fathir

FOODBORNE INTOXICATIONS 349
The sequences of events were most likely as follows. The erupting facial rash
of the food handler was most probably the source of the pathogen. The pathogen
was transmitted by the individual through the hands while deboning the cooked
turkey. Sta. aureus can grow in meat under a suitable environment. The turkey,
following cooking and before serving, was temperature abused for a long period of
time, thus enabling the contaminants to grow and reach very high populations.
However, the acceptance quality of the meat was not adversely affected. The stage
was set and many consumed enough toxin with turkey (and possibly with other
servings also) to develop the symptoms. 9
A. Importance
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III. BOTULISM
Botulism results following consumption of food containing the potent toxin botulin
of Clostridium botulinum. It is a neurotoxin and produces neurological symptoms
along with some gastric symptoms. 1,2 Unless prompt treatment is administered, it is
quite fatal. Infant botulism occurs when an infant ingests Clo. botulinum spores,
which germinate, grow, and produce toxins in the GI tract and cause specific symptoms.
In the U.S., the average number of outbreaks per year is 15 to 16. From 1973
to 1983, there were 231 outbreaks. This represents ca. 8% (231 out of 2841) of the
total reported foodborne outbreaks involving less than 4% (4984 out of 124,994) of
the total cases. However, of a total of 247 deaths (2 per 1000 cases) from all
foodborne disease, 47 died of botulism during this period (9.5 per 1000 cases) despite
the medical treatment available in the country. Most outbreaks occur with foods
prepared at home. Ethnic food preparations have been implicated in many cases.
B. Characteristics
1. Organisms
Cells of Clo. botulinum strains are Gram-positive rods, occur as single cells or in
small chains; many are motile, obligate anaerobes, and form single terminal spores.
Cells are sensitive to low pH (