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American Journal of Epidemiology Vol. 113, No. 4: 436-444
Copyright © 1981 by The Johns Hopkins University School of Hygiene and Public Health

other

RESTAURANT-ASSOCIATED TYPE A BOTULISM: TRANSMISSION BY POTATO SALAD

JERRY E. SEALS1, JOHN D. SNYDER2, TIMM A. EDELL3, CHARLES L. HATHEWAY4, CARL J. JOHNSON5, RICHARD C. SWANSON4 and JAMES M. HUGHES2,

1nfectious Diseases, Department of Medicine, Provident Hospital, 2600 Liberty Heights Avenue, Baltimore, MD; former affiliation, Enteric Diseases Branch, Bacterial Diseases Division, Bureau of Epidemiology, Centers for Disease Control Atlanta, GA
2Enteric Diseases Branch, Bacterial Diseases Division, Bureau of Epidemiology, Centers for Disease Control Atlanta, GA 30333
3The Denver Clinic, 9450 E. Mississippi Avenue, Denver, CO; former affiliation, Field Services Division, Bureau of Epidemiology, Centers for Disease Control, and Division of Disease Control and Epidemiology, Colorado Department of Health Denver, CO
4Anaerobe Section, Enterobacteriology Branch, Bacteriology Division, Bureau of Laboratories, Centers for Disease Control Atlanta, GA
5Jefferson County Health Department, 260 South Kipling Street, Lakewood, CO; University of Col-orado School of Medicine Denver, CO
6Emergency and Epidemiological Operations Branch, Food and Drug Administration Rock-ville, MD

reprint requests to Dr. Hughes at this address

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.

botullnum toxins; botulism; Clostridium botulinum; food poisoning


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