TY - JOUR
T1 - Restaurant-associated type a botulism
T2 - Transmission by potato salad
AU - Seals, Jerry E.
AU - Snyder, John D.
AU - Edell, Timm A.
AU - Hatheway, Charles L.
AU - Johnson, Carl J.
AU - Swanson, Richard C.
AU - Hughes, James M.
PY - 1981/4
Y1 - 1981/4
N2 - Seals, J. E., J. D. Snyder, T. A. Edell, C. L. Hatheway, C. J. Johnson, R. C. Swanson and J. M. Hughes (Bureau of Epidemiology, CDC, Atlanta, Ga 30333). Restaurant-associated type A botulism: transmission by potato salad. Am J Epidemiol 1981; 113: 436-44.In the period November 13-18, 1978, seven cases of type A botulism occurred In persons who had eaten in a restaurant in Colorado. The outbreak was recognized when two persons who had Independently eaten at the restaurant were hospitalized with an illness compatible with botulism. Surveillance efforts identified five additional cases. Potato salad made at the restaurant and available for service during an 11-day period was epidemiologically incriminated as the vehicle of botullnal toxin transmission (p < 0.00001). Laboratory studies showed that Clostridium botulinum spores on the surface of potatoes could survive baking in the manner used by the restaurant and that botullnal toxin could be produced in potatoes contaminated with C. botullnum spores.
AB - Seals, J. E., J. D. Snyder, T. A. Edell, C. L. Hatheway, C. J. Johnson, R. C. Swanson and J. M. Hughes (Bureau of Epidemiology, CDC, Atlanta, Ga 30333). Restaurant-associated type A botulism: transmission by potato salad. Am J Epidemiol 1981; 113: 436-44.In the period November 13-18, 1978, seven cases of type A botulism occurred In persons who had eaten in a restaurant in Colorado. The outbreak was recognized when two persons who had Independently eaten at the restaurant were hospitalized with an illness compatible with botulism. Surveillance efforts identified five additional cases. Potato salad made at the restaurant and available for service during an 11-day period was epidemiologically incriminated as the vehicle of botullnal toxin transmission (p < 0.00001). Laboratory studies showed that Clostridium botulinum spores on the surface of potatoes could survive baking in the manner used by the restaurant and that botullnal toxin could be produced in potatoes contaminated with C. botullnum spores.
KW - Botulism
KW - Botullnum toxins
KW - Clostridium botulinum
KW - Food poisoning
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U2 - 10.1093/oxfordjournals.aje.a113111
DO - 10.1093/oxfordjournals.aje.a113111
M3 - Article
C2 - 7010999
AN - SCOPUS:0019435622
SN - 0002-9262
VL - 113
SP - 436
EP - 444
JO - American journal of epidemiology
JF - American journal of epidemiology
IS - 4
ER -