Botulism kills two in Grant County

The Grant County Health District is working to conclude its investigation of two Grant County residents’ deaths in February 2016. Washington State Public Health Laboratory recently confirmed that one of the submitted specimens was positive for botulism toxin. This information was sufficient to confirm the disease in both cases because they are from the same household with similar classic botulism symptoms. The specific food source has not been confirmed, but home-canned or prepared food continues to be suspected as the most likely source. County health staff worked closely with the family to find and properly destroy any unopened home-canned food in the residence. It is not believed that any of the home-canned food was shared with other households. No other cases of botulism have been reported.

Botulism is rare in this state but a very serious illness that can occur in all age groups. Statewide over the last 10 years, the State Department of Health reported an average of zero to two cases of food-related botulism each year.

Botulism is a serious, muscle-paralyzing disease caused by a toxin made by Clostridium botulinum, a bacteria found naturally in the soil. Historically, home-canned vegetables, fruits and meat products have been the most common cause of foodborne botulism outbreaks in the U.S.

The disease is not spread person to person. The amount of exposure to the toxin determines how quickly symptoms appear (generally about 12 to 36 hours after eating a contaminated food but can occur as early as six hours or as late as 10 days. The source of the contaminated food must be identified as quickly as possible to prevent others from becoming ill.

What are the symptoms?

Regardless of how the toxin enters the body, the results are the same. Initial symptoms may include nausea, vomiting and diarrhea. As the disease progresses, symptoms may include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, difficulty breathing or shortness of breath and muscle weakness.

If untreated, these symptoms may progress to cause paralysis of the respiratory muscles, arms, legs and trunk and ultimately death. If you suspect you are ill, seek medical attention immediately.

Treatment for botulism

Immediate treatment is essential. The Centers for Disease Control and Prevention maintains a supply of antitoxin to treat botulism, which can only be obtained by healthcare providers from health departments when botulism is suspected or confirmed. The antitoxin reduces the severity of symptoms if given early.

Protect yourself from botulism: When in doubt, throw it out!

Home-canned foods may be contaminated but look, smell and taste normal. If there is any doubt about whether safe canning guidelines have been followed, do not eat the food. Home-canned food might be contaminated if:

·The container is leaking, bulging or swollen

·The container looks damaged, cracked or abnormal

·The container spurts liquid or foam when opened

·The food is discolored, moldy or smells bad

To lower your risk of getting botulism from a natural source:

·Store food at the correct temperature. For example, refrigerate food at all times if the package says “Refrigerate” or “Perishable” or if it was refrigerated at the store. Potatoes baked in aluminum foil must either be kept hot or refrigerated.

·Discard foods after the expiration date or if a food can is swollen, rusty or damaged.

·Follow strict hygienic procedures when you do home canning.

Safe canning practices

·Always use jars approved for canning, such as Mason and Ball, which have been properly cleaned and sanitized.

·Use a new self-sealing lid with each canned jar of food. (Never use a lid/ seal more than one time.)

·Lid rings or bands can be reused.

·Use a pressure canner when canning low-acid vegetables (like green beans, asparagus, beets, potatoes and corn), meat, fish and poultry. Pressure canning is the only recommended method for canning low-acid vegetables, meat, poultry and seafood. Do not use boiling water canners because they will not protect against botulism poisoning.

What you need to know about pressure canning

A pressure canner is a large, cast-aluminum pot with a locking lid and a pressure gauge. Cooking under pressure can increase the temperature of boiling water from 212°F up to 240°F, the minimum temperature necessary to destroy botulism bacteria and the only way to guarantee safe canning for food items such as vegetables, meats and seafood.

·The health dept. and WSU Grant-Adams Extension are developing plans for offering lid testing this spring.

·Visit the WSU Food Safety website for more information on proper home canning methods, including a low-cost online workshop at http://ext100.wsu.edu/grant-adams/health/food-preservation-safety

What you need to know about water bath canning

The heat is transferred to the food product by the boiling water which completely surrounds the jar and two-piece cap. A temperature of 212° F is reached and must be maintained for the time specified. Always follow a modern recipe with proven and tested processing times. This method is only adequate for killing molds, yeasts, enzymes and some bacteria. It never reaches the super-high temperatures needed to kill the bacterial spores and their toxins, which can produce botulism. Therefore, this method cannot be used for processing low-acid foods.

For more information about botulism, visit http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/ or http://www.doh.wa.gov/Emergencies/EmergencyPreparednessandResponse/Factsheets/Botulism

Home canning guidelines: nchfp.uga.edu/publications/publications_usda.html

Grant-Adams Cooperative Extension Food Safety: http://ext100.wsu.edu/grant-adams/health/food-preservation-safety/

Pressure canning questions: Margaret Viebrock, Douglas County WSU Extension 509-745-8531 or email viebrock@wsu.edu