Outbreak of Foodborne Botulism Associated with Improperly Earthenware Cheese (Koupé): A Case Report
| Autor: | Farideh Mostafavi, Parshang Faghih Solaymani, Ardeshir Rahimzadeh |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Cheese
Iran medicine.medical_specialty Pediatrics Case Report Disease Iran 03 medical and health sciences 0302 clinical medicine Cheese Epidemiology medicine Botulism 030212 general & internal medicine 030505 public health Food poisoning business.industry Transmission (medicine) lcsh:Public aspects of medicine Foodborne botulism Public Health Environmental and Occupational Health Outbreak lcsh:RA1-1270 medicine.disease Foodborne Botulism 0305 other medical science business Food contaminant |
| Zdroj: | Iranian Journal of Public Health, Vol 48, Iss 10 (2019) Iranian Journal of Public Health |
| ISSN: | 2251-6093 2251-6085 |
| Popis: | Here we report the consumption of traditional cottage cheese (Koupé) in western Iran, as a new way of transmission of botulism. All the patients (a nine member family) had at least two specific symptoms of botulism. Given the clinical symptoms and contact history, anti-toxins were injected in the early hours of hospital admission. On Jan 27, 2017, three patients clinically suspected of foodborne botulism were referred to the hospital in Sanandaj, western Iran from their local hospital in Baneh, western, Iran. Because of the worsening of clinical conditions, a 34-yr-old man with both gastrointestinal and neurological symptoms was admitted to the ICU, while other family members were treated in the infectious diseases ward of the hospital. The disease was diagnosed through isolating toxin A from the cheese and testing the serum sample of one of the patients. This case of botulism showed that traditional Koupé cheese could cause foodborne botulism. Hence, it is necessary to train and inform people about how to process and keep the cheese to prevent similar cases. |
| Databáze: | OpenAIRE |
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