9/18/2016 Range of symptoms typical of botulism -Nausea Four Faces of Botulism ·Vomiting 1.Foodborne botulism ·Dry mouth Traditionally associated with canned foods,partic Neurological issues such as blurred vision.bilateral home-canned foods paralysis,slurred speech,fatigue,difficulty Commercial cases (9%)usually involve small companies swallowing and breathing,dizziness,change in speech 1971,FDA released a warning after learning that a New york man and his wife became seriously ill from Root of the cause botulism after eating a can of Bon Vivant vichyssoise Failure to use proper pressure cooker processes SOUD >50-yr old procedures >FDA found the company's processing practices >Neighbor's advice questionable and ordered a shutdown of the company's plant and destruction of all products >Ignored correct instruction due to a hot kitchen >5 of 324 cans were contaminated with botulinum >Ignorant of risk associated with botulism toxin >Ignored signs of spoilage Investigation revealed that workers misunderstood how to operate the canning Foodborne botulism is often associated machines with temperature abuse In response,FDA instituted good Spikes in botulism due to temp abuse manufacturing practices (GMPs)for low- acid foods (pH 4.6 and water activity 0.86 -Canning machine operators are certified Changes in processing schedules is done by processing authorifies 9/18/2016 2 • Range of symptoms typical of botulism - Nausea - Vomiting - Dry mouth - Neurological issues such as blurred vision, bilateral paralysis, slurred speech, fatigue, difficulty swallowing and breathing, dizziness, change in speech • Root of the cause - Failure to use proper pressure cooker processes  50-yr ld d o procedures  Neighbor’s advice  Ignored correct instruction due to a hot kitchen  Ignorant of risk associated with botulism  Ignored signs of spoilage Four Faces of Botulism 1. Foodborne botulism Traditionally associated with canned foods, particularly home-canned foods - Commercial cases (9%) usually involve small companies  1971, FDA released a warning after learning that a New York man and his wife became seriously ill from botulism after eating a can of Bon Vivant vichyssoise soup  FDA found the company FDA found the company s processing practices 's processing practices questionable and ordered a shutdown of the company's plant and destruction of all products  5 of 324 cans were contaminated with botulinum toxin - Investigation revealed that workers misunderstood how to operate the canning machines - In response, FDA instituted good manuf i i (GMP ) f l facturing practices (GMPs) for low￾acid foods (pH > 4.6 and water activity > 0.86 - Canning machine op f erators are certified - Changes in processing schedules is done by processing authorities • Foodborne botulism is often associated with temperature abuse - Spikes in botulism due to temp abuse