title: [Botulism after intake of half-fermented fish].
abstract: From 1975 to 1997, 21 cases of foodborn botulism have been reported in Norway. Half-fermented fish is the major cause. We describe one patient with botulism following intake of home-prepared half-fermented fish. Seven people had eaten fish from the same bucket, but only two developed symptoms. The fish was initially stored at 13 degrees C; this probably explains why toxin developed. Type E toxin in moderate concentrations was found in fish samples. The patient was treated with specific antitoxin and made a gradual recovery. He returned to work after eight months.
authors.affiliation: Overvåkingsavdelingen, Klinikk for akuttmedisin, Ullevål sykehus, Oslo.
authors.forename: T
authors.initials: T
authors.lastname: Jensen
authors.forename: D
authors.initials: D
authors.lastname: Jacobsen
authors.forename: E
authors.initials: E
authors.lastname: von der Lippe
authors.forename: M
authors.initials: M
authors.lastname: Yndestad
mesh_terms: D000328:Adult; D000818:Animals; D001906:Botulism / Q000175:diagnosis / Q000209:etiology* / Q000628:therapy; D005285:Fermentation; D005399:Fishes / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D008297:Male; D013696:Temperature