Bushra Griffith
In 2017, an outbreak of botulism caused by nacho cheese sauce from a gas station in Sacramento County, California, led to the hospitalization of nine people and the death of one man. Botulism is a rare illness caused by nerve toxins released by the bacterium Clostridium botulinum. The illness is spread through the ingestion of contaminated food, and the toxin can be found in foods that are not properly processed or stored. In the case of the California outbreak, the cheese sauce was likely contaminated at the retail location, with health officials finding several violations involving the gas station's handling of the cheese sauce.
| Characteristics | Values |
|---|---|
| Location | Gas station in Sacramento County, California |
| Date | April to May 2017 |
| Number of Cases | 10 hospitalized, 1 death |
| Source of Contamination | Nacho cheese sauce |
| Contaminant | Clostridium botulinum bacteria and its toxins |
| Cause of Contamination | Misuse of cheese dispenser, including use of cheese past its "best by" date, improper storage, and failure to follow manufacturer instructions |
| Symptoms | Blurry or double vision, slurred speech, muscle weakness, paralysis, difficulty breathing |
| Treatment | Botulinum antitoxin, which must be administered quickly to halt toxin's action |
| Prevention | Proper food handling, storage, and processing; following manufacturer instructions; boiling low-acid foods for 10 minutes before eating |
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What You'll Learn
- Botulism is caused by the Clostridium botulinum bacterium
- Botulism is rare, with around 20 cases per year in the US
- Botulism can be fatal, causing paralysis and difficulty breathing
- Botulism can be spread by food that is not properly processed or stored
- The gas station's handling of the cheese sauce was called into question
Botulism is caused by the Clostridium botulinum bacterium
Botulism is a rare but serious illness that attacks the nervous system. It is caused by the ingestion of potent neurotoxins, called botulinum toxins, which are formed by the bacterium Clostridium botulinum. This bacterium produces spores that are heat-resistant and exist widely in the environment, including in soil, river, and seawater. When Clostridium botulinum is in an environment without oxygen, it germinates, grows, and excretes toxins. These toxins are what cause botulism.
Botulism can be contracted through infected wounds or the ingestion of contaminated food. In the case of the California man who died from botulism, the source was traced to nacho cheese sauce from a gas station. The cheese sauce had tested positive for the botulinum toxin, specifically the C. botulinum toxin type A bacteria. This outbreak of botulism hospitalized nine people and was fatal for one man.
The U.S. Department of Agriculture provides instructions for safe canning of foods to prevent botulism. Some recommendations include storing food at 50 to 70 degrees Fahrenheit before opening and using canned food within one year of canning. It is also advised to boil low-acid foods for 10 minutes before consumption. For retail products, oils infused with garlic, chili sauces, and canned cheeses should be stored in the refrigerator.
It is important to note that person-to-person transmission of botulism does not occur. However, the spores produced by Clostridium botulinum are heat-resistant and can survive without causing illness. The bacteria or its spores can be ingested through improperly processed food, where they then grow and produce toxins. This is why food handling and storage practices are crucial in preventing botulism.
While Clostridium botulinum is the primary cause of botulism, in some cases, the bacteria Clostridium butyricum or Clostridium baratii can also be responsible for the disease. The illness manifests by attacking the body's nervous system, leading to symptoms such as blurry vision, slurred speech, paralysis, and difficulty breathing. In about 3 to 5 percent of cases, botulism can be fatal, even with proper treatment.
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Botulism is rare, with around 20 cases per year in the US
Botulism is a rare but serious illness, with approximately 1,000 identified cases globally each year. In the United States, an average of 145 cases are reported annually, with around 20 cases in adults linked to food poisoning. The illness is caused by a toxin that attacks the body's nervous system, leading to symptoms such as blurry vision, slurred speech, paralysis, and difficulty breathing. In severe cases, botulism can cause respiratory failure and even death.
Foodborne botulism, which accounts for about 15% of cases in the US, can occur through the consumption of contaminated food. This includes homemade foods that have been improperly canned, preserved, or fermented, as well as store-bought foods that have been contaminated. Canned goods, such as cheese, chili sauces, and oil infused with garlic, have been associated with botulism outbreaks. In the case of the nacho cheese sauce outbreak, the contamination was likely due to the misuse of the cheese dispenser and improper handling of the cheese sauce by gas station employees.
Wound botulism, which accounts for 20% of cases in the US, occurs when the botulinum toxin enters a wound. Individuals who inject illicit drugs or have experienced traumatic injuries are at a higher risk of developing wound botulism. Infant botulism, the most common form in Western countries, occurs when infants are colonized with the bacterium in their small intestine, leading to toxin production and absorption into the bloodstream. The consumption of honey during the first year of life is a known risk factor for infant botulism.
While botulism is rare, it is always considered a medical emergency. The death rate for botulism has decreased over the years due to improved care, but it still has the potential to be fatal, even with treatment. Public health officials work diligently to identify the source of botulism cases and implement preventive measures to ensure public safety.
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Botulism can be fatal, causing paralysis and difficulty breathing
Botulism is a rare illness caused by nerve toxins released by the bacterium Clostridium botulinum. The illness is fatal in about 3 to 5% of cases. The bacterium is commonly found in the soil in people's gardens and lawns. When the bacterium is exposed to oxygen, it turns into a spore, which does not make people sick. However, in an oxygen-free environment, the bacterium can produce the neurotoxin that causes botulism.
Foodborne botulism is spread through the ingestion of contaminated foods, particularly those that are not properly processed or stored. In the case of the 2017 outbreak in California, the contamination was traced to nacho cheese sauce from a gas station. The cheese sauce was likely stored in a dispenser bag without any oxygen, allowing the bacteria to produce the toxin. The outbreak resulted in one fatality and nine hospitalizations, with several victims experiencing severe health problems and long-term impairments.
The symptoms of botulism include blurry or double vision, slurred speech, muscle weakness, dry mouth, and paralysis. In severe cases, botulism can cause difficulty breathing, requiring mechanical ventilation and intensive care. If botulism is diagnosed quickly, doctors can administer a treatment called botulinum antitoxin, which halts the action of the toxin in the blood. However, if left untreated, the neurotoxin can cause muscle paralysis, which can take weeks or even years to reverse. Some individuals may never fully recover, experiencing long-term speech and mobility issues.
To prevent botulism, it is essential to follow proper food handling and storage practices. The CDC offers recommendations for preventing botulism in canned foods, including storing food at the appropriate temperature, using food within a year of canning, and avoiding cans that are swollen, cracked, or leaking. For retail products, oils infused with garlic, chili sauces, and canned cheeses should be stored in the refrigerator. Proper cooking, cleaning, and chilling of food are also crucial in preventing foodborne botulism.
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Botulism can be spread by food that is not properly processed or stored
Botulism is a rare illness caused by nerve toxins released by the bacterium Clostridium botulinum. The illness is often foodborne, and can be spread by food that is not properly processed or stored. In 2017, an outbreak of botulism caused by nacho cheese sauce from a gas station in California killed one man and hospitalised nine people. The cheese sauce had been contaminated with the botulinum toxin, which is produced by the aforementioned bacterium.
The outbreak was likely caused by the cheese sauce being stored in an oxygen-free environment, such as a dispenser bag, which allowed the bacterium to produce the toxin. The gas station employees were also found to be using the cheese sauce past its "best by" date, and were not maintaining records of when the bags of cheese were originally added to the warming unit.
Botulism is a serious illness that can cause muscle paralysis, blurry or double vision, slurred speech, and difficulty breathing. In about 3 to 5% of cases, it is fatal, even when treated with antitoxin. To prevent botulism, it is important to follow food safety guidelines, such as properly processing and storing food, and following the directions on food packaging and dispensers.
The U.S. Department of Agriculture provides detailed instructions on how to can foods safely, and the CDC offers recommendations to prevent botulism in canned food. For example, canned food should be stored at 50 to 70 degrees Fahrenheit before opening, and food low in acid should be boiled for 10 minutes before eating. Retail products, such as oils infused with garlic, chili sauces, and canned cheese, should be stored in the refrigerator.
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The gas station's handling of the cheese sauce was called into question
In 2017, a botulism outbreak in California was traced to a gas station in Sacramento County. The Valley Oak Food and Fuel gas station in Walnut Grove, California, was temporarily closed in early May 2017, after nine people were hospitalized and one person died from botulism caused by nacho cheese sauce.
- The gas station was using a 5-pound bag of nacho cheese past its "best by" date.
- The gas station employees were not maintaining records indicating when bags of nacho cheese were originally added to the warming unit.
- The plastic tool designed to open the bags of cheese, provided with the nacho cheese warming and dispensing unit, was not being used by employees.
The California Department of Public Health (CDPH) removed four batches of nacho cheese sauce from the gas station on May 5, 2017, and the cheese tested positive for the botulinum toxin. The CDPH stated that it believed there was no continuing risk to the public as the contaminated sauce was removed from sale. However, the department also said it was reviewing the investigational findings to determine if any legal action would be taken against the business owner.
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Frequently asked questions
Botulism is a rare illness caused by nerve toxins released by bacteria called Clostridium botulinum.
Botulism is caused by a toxin called botulinum toxin, which is produced by the bacterium Clostridium botulinum. This toxin is found in food that has not been properly processed or stored, such as nacho cheese sauce.
Symptoms of botulism include blurry or double vision, slurred speech, muscle weakness, paralysis, and difficulty breathing.
Symptoms typically appear around 18 to 36 hours after consuming contaminated food.
If you think you have botulism, seek medical attention immediately. Botulism can be treated with a botulinum antitoxin, but it must be administered quickly to prevent muscle paralysis.
