title: An outbreak in Italy of botulism associated with a dessert made with mascarpone cream cheese.
abstract: In the late 1996, an outbreak of botulism affected eight young people (age of patients ranged from 6 to 23 years) in Italy. The onset of the illness was the same for all of these patients: gastrointestinal symptoms (nausea and vomiting) followed by neurologic symptoms. The most common neurologic symptoms were dysphagia, respiratory failure (100%), diplopia (87%), dysarthria, ptosis (75%) and mydriasis (50%). All patients required mechanical ventilation. Botulinum toxin was detected from two of respectively five sera and six stool samples analysed, while spores of Clostridium botulinum type A were recovered from all patient' faeces. The epidemiological investigation led to suspect a commercial cream cheese ('mascarpone') as a source of botulinum toxin: indeed, it had been eaten by all the patients before onset of the symptoms, either alone or as the (uncooked) ingredient of a dessert, 'tiramisù'. Botulinum toxin type A was found in the 'tiramisù' leftover consumed by two patients and in some mascarpone cheese samples collected from the same retail stores where the other patients had previously bought their cheeses. A break in the cold-chain at the retail has likely caused germination of C. botulinum spores contaminating the products, with subsequent production of the toxin. One of the patients died, while the others recovered very slowly. Prompt international alerting and recall of the mascarpone cheese prevented the spread of the outbreak due to the wide range of distribution, demonstrating the importance of a rapid surveillance system. None of the people complaining of symptoms after the public alert resulted positive for botulinum spores and toxin.
authors.affiliation: Reparto di Microbiologia degli Alimenti, Centro Nazionale di Riferimento per il Botulismo, Istituto Superiore di Sanità, Rome, Italy.
authors.forename: P
authors.initials: P
authors.lastname: Aureli
authors.forename: M
authors.initials: M
authors.lastname: Di Cunto
authors.forename: A
authors.initials: A
authors.lastname: Maffei
authors.forename: G
authors.initials: G
authors.lastname: De Chiara
authors.forename: G
authors.initials: G
authors.lastname: Franciosa
authors.forename: L
authors.initials: L
authors.lastname: Accorinti
authors.forename: A M
authors.initials: AM
authors.lastname: Gambardella
authors.forename: D
authors.initials: D
authors.lastname: Greco
mesh_terms: D000293:Adolescent; D000328:Adult; D001904:Botulinum Antitoxin; D001905:Botulinum Toxins / Q000032:analysis; D001906:Botulism / Q000097:blood / Q000175:diagnosis / Q000453:epidemiology* / Q000209:etiology; D002611:Cheese / Q000382:microbiology / Q000506:poisoning*; D002648:Child; D003014:Clostridium botulinum / Q000302:isolation & purification* / Q000472:pathogenicity; D003937:Diagnosis, Differential; D004196:Disease Outbreaks; D005260:Female; D005516:Food Microbiology; D005525:Food-Processing Industry; D006801:Humans; D007558:Italy / Q000453:epidemiology; D008297:Male; D012034:Refrigeration; D012189:Retrospective Studies
chemical_list: D001904:Botulinum Antitoxin; D001905:Botulinum Toxins