Botulism and hot-smoked whitefish: a family cluster of type E botulism in France, September 2009.
A family cluster of three cases of type E botulism were identified in south-east France in September 2009. The suspected food source of infection was a vacuum packed hot-smoked whitefish of Canadian origin purchased by the family during a visit to Finland and consumed several weeks later in France on the day prior to symptom onset. No leftover fish was available to confirm this hypothesis. Vacuum packed hot-smoked whitefish has previously been associated with cases of type E botulism in multiple countries, including Finland, Germany, the United States and Israel.
King
L A
LA
Institut de Veille Sanitaire (French National Institute for Public Health Surveillance), Saint Maurice, France. l.king@invs.sante.fr
Niskanen
T
T
Junnikkala
M
M
Moilanen
E
E
Lindstrom
M
M
Korkeala
H
H
Korhonen
T
T
Popoff
M
M
Mazuet
C
C
Callon
H
H
Pihier
N
N
Peloux
F
F
Ichai
C
C
Quintard
H
H
Dellamonica
P
P
Cua
E
E
Lasfargue
M
M
Pierre
F
F
de Valk
H
H
D000293:Adolescent; D000818:Animals; D001681:Biological Assay; D001906:Botulism / Q000453:epidemiology* / Q000635:transmission; D002170:Canada; D047970:Clostridium botulinum type E / Q000302:isolation & purification*; D004196:Disease Outbreaks; D005387:Finland; D005511:Food Handling / Q000379:methods / Q000592:standards; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D005602:France / Q000453:epidemiology; D006801:Humans; D051379:Mice; D008875:Middle Aged; D011782:Quadriplegia / Q000209:etiology; D012034:Refrigeration; D012487:Salmonidae / Q000382:microbiology*; D013696:Temperature