Botulism Blog

Bao Ding Seafood Recalls Boiled Horse Mackerel

Bill Marler — Thu, 07 Jan 2010 10:10:39 -0800

Bao Ding Seafood of New York, NY 10002 is recalling Boiled Horse Mackerel, because it has the potential to be contaminated with clostridium botulinum, a bacterium which can cause life-threatening illness or death.

Consumers are warned not to use the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, causes the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

The recalled Boiled Horse Mackerel packaged in a vacuum packed plastic bag, net weight 450g, was sold in New York State.

The recall Boiled Horse Mackerel was discovered by NYS Dept. of Agriculture and Market food inspector during a routine inspection and subsequent analysis of product by food lab personnel confirming fish was not eviscerated prior to processing.

Consumers Warned of Botulism Risk of Sug Chee Salmon and Jams

Botulism Attorney — Wed, 06 Jan 2010 19:17:25 -0800

The Bellingham Herald reported this evening that consumers shouldn’t eat smoked salmon that comes in 7-ounce jars or jams made by local business Sug Chee Smoked Salmon because they were made in an unlicensed food processing plant, the Whatcom County Health Department warned Wednesday, January 6.

No illnesses have been reported from people eating food made by the business at 2707 Lummi Shore Road, said Tom Kunesh, supervisor for Environmental Health, which is the health department’s food-safety program.

The warning was issued because inspectors don’t know if the food was properly processed to destroy pathogens like Clostridium botulinum – a bacterium that can cause botulism and can be deadly.
Health officials focused specifically on Sug Chee Native American Wild Smoked King Salmon in 7-ounce glass jars, with or without jalapenos.

Warnings also were issued for huckleberry, elderberry and blackberry jam made by Sug Chee, although they posed less of a health risk than the jarred salmon, the health department said.

Health Matters USA: What is Botulism ?

Botulism Lawyer — Sun, 29 Nov 2009 11:05:29 -0800

www.medicarefinance.com

Botulism is a form of food poisoning caused by eating contaminated food containing a toxin that severely affects the nervous system. It can be very serious, although not contagious. There are two other types, wound botulism and infant botulism. These affect the central nervous system and the muscular system.

Causes of Botulism

Clostridium botulinum, a bacteria found in contaminated or incompletely cooked,
canned foods, is the cause of Botulism. This bacteria produces a powerful poison (toxin) that is absorbed from the digestive tract and spreads throughout the central nervous system. Likely foods to cause botulism include: home-canned vegetables and fruits, fish, meat, undercooked sausage, smoked meats and milk products. With infants under 1 year, raw honey or other uncooked foods may be the cause. The bacteria also may infect a wound and produce the toxin.

Signs and Symptoms of Botulism

Symptoms of Botulism usually appear suddenly 18 to 36 hours after eating contaminated food. They include blurred or double vision, drooping eyelids, dry mouth, slurred speech, swallowing difficulty, vomiting, diarrhea, weakness of the arms and legs. As the condition progresses, paralysis may develop. There is not direct effect on mental abilities and there is no fever associated with Botulism. Symptoms appearing in infants include severe constipation, feeble cry, and the inability to suck.

Scientists link protein to mad-cow disease, may lead to cure

Bill Marler — Fri, 20 Nov 2009 13:07:43 -0800

U.K. researchers linked a protein to the development of mad-cow disease and found a way to reduce it, a discovery that may lead to a treatment for the illness and its human form, according to a report today in PLoS Pathogens.

A team of scientists at the University of Leeds found that the protein, called Glypican-1, boosts abnormal and infectious proteins in the brain called prions, which are known to cause mad-cow disease, or bovine spongiform encephalopathy. When the researchers reduced Glypican-1 in infected mouse cells, abnormal prion levels also declined, they wrote in the online journal.

Glypican-1 may act as a scaffold that brings together the two forms of the prion protein, causing normal prions to mutate into infectious ones, Nigel Hooper, one of the authors, said in a telephone interview.

“It’s bringing the normal prion protein and the infectious molecule together and allowing them to interact,” said Hooper, a professor of biochemistry at the university in northern England. “The infectious molecule will then allow the normal one to convert, setting up a cascade.”

In the mid-1990s, scientists found a possible link between bovine spongiform encephalopathy and a variant of the fatal human illness, Creutzfeldt-Jakob disease, which destroys brain tissue. An estimated 166 people in the U.K. may have died from variant Creutzfeldt-Jakob since 1995, according to the National Creutzfeldt-Jakob Disease Surveillance Unit in Edinburgh.
Infected Animals

People are believed to develop the disease by eating meat from infected animals or after transfusions of infected blood. Early symptoms include depression or psychosis, unsteadiness and involuntary movements. By the time of death, patients become immobile and mute.

Researchers may be able to use the Leeds team’s finding about Glypican-1 to design drugs that disrupt the disease process and treat mad-cow disease or variant CJD, Hooper said. He said his team next plans to study the effect of removing Glypican-1 from mice.

“We’re going into animal models to look at what happens if you take the Glypican-1 out,” Hooper said.
The Wellcome Trust and the U.K.’s Medical Research Council funded the research published today.

Plum Organics Voluntarily Recalls Select Batch of Apple & Carrot Portable Pouches Due to Potential

Botulism Lawyer — Mon, 19 Oct 2009 20:34:30 -0800

Plum Organics ™ announced today that it is taking the precautionary measure of voluntarily recalling one particular batch of its 4.22 oz. Apple & Carrot Portable Pouch baby food with the best by date May 21, 2010 and marked with the following universal product code (UPC) #890180001221 located on the bottom of the package. These pouches are sold individually at Toys-R-Us and Babies-R-Us locations nationally.

No illnesses have been reported in connection with this product and no other Plum Organics products are affected. As a further precaution, samples from every Plum Organics product manufactured before and after this batch were tested and found to be within quality standards.

The recall was undertaken as a precaution due to the risk of potential contamination with Clostridium botulinum, which can cause botulism, a serious and sometimes life-threatening condition. Consumers should not use these products, even if they appear to be normal, because of the possible health risk. Symptoms of botulism poisoning in humans include general weakness, dizziness, double-vision and trouble with speaking or swallowing. People experiencing these problems should seek immediate medical attention.

TGF Production LLC Recalls Salted Herring distributed nationwide due to risk of Clostridium botulinum

Botulism Attorney — Fri, 16 Oct 2009 17:25:49 -0800

TGF Production LLC s recalling Herring Salted because the product was found to be uneviscerated. The recalled Herring Salted was distributed nationwide in 1.3kg ( 2.86lb) round plastic containers with the code numbers 24.08.09 and 13.07.09. The Herring Salted is a product of Russia.

The Herring Salted was sampled by a New York State Department of Agriculture and Markets Food Inspector during a routine inspection. Subsequent analysis of the product by New York State Food Laboratory personnel confirmed that the Herring Salted was not properly eviscerated prior to processing.

The sale of uneviscerated fish is prohibited under the New York State Agriculture and Markets regulations because Clostridium botulinum spores are more likely to be concentrated in the viscera than any other portion of the fish. Uneviscerated fish have been linked to outbreaks of botulism poisoning. This product may be contaminated with Clostridium Botulinum spores, which can cause Botulism, a serious and potentially fatal food-borne illness. Symptoms of botulism include blurred or double vision, general weakness, poor reflexes, difficulty in swallowing and respiratory paralysis.

Botulinum Toxin - Botulism - in Canned Chili - Its Impact on One Man

Botulism Attorney — Fri, 02 Oct 2009 21:53:30 -0800

On July 7, 2007, the Centers for Disease Control and Prevention (“CDC”) learned that two siblings in Texas were critically ill with botulism and that their illnesses were likely acquired by eating contaminated food. Four days later on July 11, public health officials in Indiana reported to the CDC that a married couple in Indiana were suspected of having foodborne botulism. On July 17, CDC staff provided information regarding the production-dates and times to the FDA. The evidence strongly suggested that brands of Castleberry’s hot dog chili sauce were the common source of the four ill persons with botulism. By August 24, eight cases of botulism had been reported to the CDC. In addition to the Indiana couple, the mother of the children in Texas had developed symptoms of botulism, which brought the total number of Castleberry-associated cases in Texas to three. There were also three unrelated residents of Ohio who had developed botulism consuming Castleberry’s hot dog chili sauce in the week before symptom onsets. Botulinum toxin was identified in leftover chili sauce collected from the refrigerator belonging to one of the Ohio cases.

On July 18 and 19, a team of federal investigators were sent to the firm’s warehouse. Samples of Castleberry’s Austex and Castleberry’s brand Hot Dog Chili Sauce with the “best by May 7, 2009” and “best by May 8, 2009” lot codes were collected and sent to FDA laboratories for testing. FDA testing of sample 428113, consisting of 17 swollen cans, found C. Botulinum toxin in 16 of the cans. This sample included the same time-stamp and lot code from the May 8, 2007 production as the can found in the Indiana home. FDA testing of sample 420352, consisting of six swollen cans, found C. Botulinum in four cans. FDA sample 420353 included one swollen can, and its contents tested positive for C. Botulinum toxin.  Federal investigators conducted extensive tests on Castleberry equipment. The findings are presented in an FDA report issued on August 10, 2007. Noted observations include:

1. The system, equipment, and procedures used for thermal processing of foods in hermetically sealed containers were not operated and administered in a manner that ensures commercial sterility is achieved.
2. Each retort did not have an accurate temperature records device.
3. Failure to supply a suitable water valve used for water cooling to prevent leakage of water into the retort during processing.
4. The condensate bleeder was not checked with sufficient frequency to ensure removal of condensate or equipped with an automatic alarm system for the continuous monitoring of condensate bleeder functioning.
5. Required information was not entered on designated forms at the time the observation was made by the retort or processing system operator or designated person.
6. Failure to maintain fixtures in repair sufficient to prevent food from becoming adulterated.
7. Failure to properly adjust the temperature-recording device. The temperature recorded on the temperature-recording device chart was higher than the mercury-in-glass thermometer during processing.

The report ultimately placed blame on Castleberry management saying there was no commitment from employees in making the products and there was not adequate management oversight. As one Castleberry employee noted: “Two years ago the [implicated reports] were maintained very well, but they are maintained poorly now.” The FDA plainly agreed, citing Castleberry’s for the “failure to maintain fixtures in repair sufficient to prevent food from becoming adulterated.” This is the story of one of those cases.

Stater Bros Botulism Concerns

Botulism Attorney — Wed, 09 Sep 2009 11:33:58 -0800

Bay Valley Foods, LLC, just recalled chunky steak soup sold under the Stater Bros. brand name; the reason given, as can be seen in the USDA-FSIS recall notice, is the company's concern that the product was "underprocessed" during production. Bay Valley should be commended for taking the necessary unilateral step of recalling its "underprocessed" product; but it's important for consumers to know that the real concern with low-acid, thermally processed foods like this soup being "underprocessed" is botulism.

Botulism is a nasty bug. It produces a potent neuro-toxin that causes paralysis. It has produced some of the most gruesome illnesses, hospitalizations, and deaths of all clients at Marler Clark.

But botulism (i.e. the bacteria from which the toxins are produced) is also extremely prevalent in the environment. It is a naturally occuring bacteria in the earth; in fact, if you were to go outside and pick up a handful of dirt from your backyard garden, you'd likely be picking up a bunch of botulism spores as well. These are not harmful unless they are allowed to incubate at the right temperature for the right period of time, but they are there nonetheless.

To bring me back to the point with respect to the Stater Bros soup recall, the real risk here is that botulism spores in the low-acid, hermetically sealed soup containers might germinate and begin to produce the harmful botulism toxins. The soup contains lots of vegetables, and lots of the vegetables probably came from dirt that contained lots of botulism spores.

Thus, Bay Valley Foods/Stater brothers, should be commended for recalling the potentially contaminated (or "underprocessed") soup. But it is equally important for consumers of this product to know the risks they face. It's not that your beef might be a little undercooked, or the carrots a little hard. It's botulism.

Stater Bros Chunky Steak Soup Recalled

Botulism Attorney — Wed, 09 Sep 2009 11:27:21 -0800

Bay Valley Foods, LLC, a Pittsburgh, Pa., establishment is recalling approximately 6,490 pounds of a chunky grilled steak with vegetables canned soup product due to possible underprocessing, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following product is subject to recall: [View Label]

18.6 - oz. metal cans of Stater Bros. brand, "CHUNKY GRILLED SIRLOIN STEAK WITH VEGETABLES" Ready to Serve Soup. The front of each label bears the USDA mark of inspection. Additionally, the "Use By/Sell By" date "11/10/10," and the establishment number, "EST. 108," are printed on the top of each can. Each case contains a total of twelve (12) cans and may be identified by the code "70411108."

The canned soup products were produced on November 10, 2008 and were distributed to retail establishments in California. If available, the retail distribution list(s) will be posted on the FSIS website at http://www.fsis.usda.gov/
FSIS_Recalls/Open_Federal_Cases/index.asp

Botulism: a persistent public health threat

Botulism Attorney — Wed, 02 Sep 2009 11:53:32 -0800

Fortunately for us humans, animals have suffered the most this summer from the botulism bacteria. Botulism, which produces a potent neurotoxin that causes paralysis and, frequently, death, is a health scourge to all, but appears to have killed an inordinate number of marine mammals and fish this summer. Among the grisly stories produced by a quick google search are an unfortunate fresh-water sturgeon and lots of equally unfortunate ducks and geese.

Lest we be lulled into a false sense of security, however, botulism is every bit as prevalent in our human environments as it ever was, and it remains a virtually unparalleled threat to public health--at least as judged by the devastating, brutal nature of the illnesses that it causes. We have represented victims of many major botulism outbreaks, including the Castleberry Chili sauce outbreak, and the Bolthouse Farms carrot juice outbreak, and the horrific nature of the illnesses that these people suffered is testament to the signficant threat that botulism is, and remains.

Here's a botulism primer:

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. Clostridium botulinum is the name of a group of bacteria commonly found in soil. It is an anaerobic, gram-positive, spore-forming rod that produces a potent neurotoxin. These rod-shaped organisms are intolerant of oxygen. The bacteria form spores, which allow them to survive in a dormant state until exposed to conditions that can support their growth. The organism and its spores are widely distributed in nature. They occur in both cultivated and forest soils, bottom sediments of streams, lakes, and coastal waters, in the intestinal tracts of fish and mammals, and in the gills and viscera of crabs and other shellfish.
Four types of botulism are recognized: foodborne, infant, wound, and a form of botulism whose classification is as yet undetermined. Foodborne botulism is the name of the disease (actually a foodborne intoxication) caused by the consumption of foods containing the neurotoxin produced by C. botulinum.

In the United States an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne, 72% are infant botulism, and the rest are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur most years and are usually caused by eating contaminated home-canned foods. The number of cases of foodborne and infant botulism has changed little in recent years, but wound botulism has increased because of the use of black-tar heroin, especially in California.

Foodborne botulism (as distinct from wound botulism and infant botulism) is a severe type of food poisoning caused by the ingestion of foods containing the potent neurotoxin formed during growth of the organism. The toxin is heat labile and can be destroyed if heated at 80°C for 10 minutes or longer. The incidence of the disease is low, but the disease is of considerable concern because of its high mortality rate if not treated immediately and properly. Most of the 10 to 30 outbreaks that are reported annually in the United States are associated with inadequately processed, home-canned foods, but occasionally commercially produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products have been the most frequent vehicles for human botulism.

A Lesson In How To Avoid Danger When Canning Quick Breads

Botulism Attorney — Fri, 07 Aug 2009 09:57:00 -0800

Since fatal poisoning by botulism is possible from home canning, we often pass on the advice of experts on how to safety preserve those homegrown fruits and vegetables.

Sometimes the home canning experts tell consumers what to do, but do not explain why. That’s why we like the approach taken by Kathleen Riggs, who is the Utah State University Extension Family and Consumer Sciences Agent for the Bee Hive State’s Iron County.

Take her advice on canned quick breads, for example. She says:

Although no cases of botulism have been identified as being caused specifically by a home canned quick bread, the potential is there. The product meets all the criteria for the organism to grow.

Fact: The organism C. botulinum itself is harmless; however, when conditions are right, it can form an extremely potent toxin. Three factors determine if C. botulinum will grow or not: a nonacid pH, adequate moisture and an airless environment. Canned breads meet all these requirements.

Normally these products are not being held under vacuum and therefore botulism is not a concern. However, sealing the bread in a jar provides he necessary airless condition.

Ms. Riggs writes about other “common practices that are not safe” for eggs in the shell, canned butter, canned wheat, and canning dried beans. We found her column in The Spectrum in George, Utah. More of her work can be found at Utah State University.

K-State Warns Against Oil Based Herb Mix In Sealed Containers--Can Cause Botulism

Botulism Lawyer — Sun, 26 Jul 2009 13:19:34 -0800

We have not heard this one before, but coming as it does from the pros at Kansas State University you had better listen up. Here's what they say:

While buying locally grown fresh or dried herbs at summer markets is an inexpensive way to get acquainted with new flavors, Karen Blakeslee, a K-State Research and Extension food scientist, cautioned consumers about buying oils flavored with herbs.

Such oils are prohibited from sale at farmer's markets, said Blakeslee, who as coordinator of Extension's Rapid Response Center spends her working hours answering food and food safety questions. She explained the reason for the ban:

When in a sealed container at room temperature, an oil-based herb mix creates an anaerobic (absence of oxygen) environment that can support the growth of Clostridium botulinum and produce botulism, a toxin that affects the central nervous system and can cause death. Botulism has, for example, occurred with homemade garlic and oil mixtures stored at room temperature.

A flavored vinegar, which has a high acid content, an acidic environment, is not typically a food safety hazard, Blakeslee said.

Public Health Warning Issued About Home Canning Of Asparagus In Eastern Washington's Okanogan County

Botulism Lawyer — Sat, 11 Jul 2009 17:45:08 -0800

The Omak-Okanogan County Chronicle in Eastern Washington State this week reported on a warning issued by the Okanogan County Public Health Department about food-borne botulism associated with home-canned asparagus.

Arid areas of Eastern Washington are prime growing areas for asparagus and more home-canning is occurring as people try to economize in a tough economy. Food-borne botulism often has been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn.

According to the newspaper:

Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by Clostridium botulinum. Food-borne botulism is caused by eating foods that contain the botulism toxin.

It can be especially dangerous since many people can be poisoned by eating contaminated food. An average of 145 cases of botulism are reported each year in the U.S. Of them, about 15 percent are food-borne.

All forms of botulism can be fatal and are considered medical emergencies. The classic symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness, the health district said.
If untreated, the symptoms may progress to cause paralysis of the arms, legs, trunk and respiratory muscles.

Food-borne botulism often has been from home-canned foods with low acid content, such as asparagus, green beans, beets and corn.

Food Sales From Private Vehicles In Logan, Utah Raise Botulism Concerns; Warning Issued

Botulism Attorney — Sun, 05 Jul 2009 11:13:43 -0800

Utah health officials are worried about the uptick in sales of home-made food from private vehicles that park in commercial parking lots.

The Salt Lake Tribune today reports that concern the public could get botulism at a business parking lot has caused the Bear River Health Department to issue a public warning.

The agency said there is no way to know if food sold from cars, SUVs and trucks are safe because they are not inspected by local or state health authorities.

Utah state law forbids the sale or distribution of home-prepared foods to the public. Bear River officials say sales in Logan business parking lots are brisk.

Health officials have issued a warning over an increase in the number of people selling home-prepared foods from their vehicles in Logan business parking lots.

Health officials advised the public to buy only from permitted establishments or those with temporary food handler permits.

Foods not properly handled or not kept at specific temperatures can cause life-threatening food-borne illnesses including hepatitis A, salmonella, E. coli and botulism.

ARS Writer Expands On New Tests For Botulism

Botulism Lawyer — Mon, 29 Jun 2009 21:22:24 -0800

We wrote in May about the new, faster tests that are in the works for detecting botulism. Sandy Miller Hays of the Agricultural Research Service picks up this subject in today's Everybody's Science. She writes:

Although cases of foodborne botulism are rare in the United States these days, they do still occur. Botulinum toxin occurs in seven different forms, known as serotypes A through G, although serotypes A and B are the culprits in about 90 percent of the foodborne botulism cases in the United States. (Botulism is the reason why your mother warned you to never, ever eat food from a can that’s dented, swollen or–heaven forbid–leaking.)

Botulinum is a protein that acts like a neurotoxin, interfering with the neurological system that otherwise transmits vital signals throughout your body. In particular, it can cut off normal messaging to muscles, causing paralysis. Worst-case scenario: The toxin paralyzes the muscles of your diaphragm and you die of suffocation.

Unfortunately, there is no federally approved vaccine against botulinum. An injection of horse antiserum can help remove the toxin from your bloodstream, but that treatment can cause serious side effects.

Its worth going to her site and reading the rest.

Carmel Restaurant Also In Canning Business Issues Recall Over Botulism

Botulism Lawyer — Mon, 22 Jun 2009 20:02:31 -0800

The Sea Harvest Restaurant of Carmel, CA is not a licensed cannery, but is recalling its canned cioppino sauce because there is a possibility it is contaminated with botulism.

The sauce was being canned by the Sea Harvest and sold as a retail product in the restaurant.

No illnesses have yet been associated with the recall.

The restaurant is cooperating with the California Department of Public Health and the Monterey County Health Department in the voluntary recall.

California officials said Sea Harvest does not have the required cannery license to produce the cioppino sauce.

MMWR Says Botulism Was Responsible For One of 11 Outbreak Deaths In 2006

Botulism Lawyer — Fri, 12 Jun 2009 11:58:49 -0800

We are very fortunate that while botulism is deadly it is also rare.

Today’s issue of Morbidity & Mortality Weekly Report (MMWR) published by the Centers for Disease Control & Prevention (CDC) carries an article that dissects all the food-borne disease outbreaks that occurred in 2006.

In “Surveillance for Foodborne Disease Outbreaks --- United States, 2006;” CDC looks at all 1,270 Food-borne Disease Outbreak (FBDOs) that were reported during that year, resulting in 27,634 confirmed illnesses and 11 deaths.

Only one of the 11 deaths was from Clostridium botulinum or botulism. That fatality was attributed to the C. botulinum toxin being transmitted by carrot juice.

Writing on his personal blog last December, Seattle food safety attorney Bill Marler told us what happened:

"For those that do not recall, in September 2006, three people living in Georgia developed food-borne botulism that was eventually traced to commercial carrot juice from a single bottle. Soon thereafter an additional case in Florida and two in Ontario, Canada surfaced. One of the 6 botulism patients died 90 days after illness onset. One year later, two others were still on ventilators. The remaining three were taken off ventilator support after 54, 90, and 129 days. Two survivors were at home, two were in rehabilitation facilities, and one was still hospitalized. All the patients had consumed carrot juice from the same manufacturer.

"Now, here is the interesting part, according to Dr. Anandi N. Sheth at the Centers for Disease Control in Atlanta, Georgia and colleagues, an investigation eventually determined that inadequate refrigeration probably led to botulinum toxin production. As the investigators pointed out, the pasteurized carrot juice had no protection against the bacterium Clostridium botulinum other than refrigeration. "This investigation demonstrates that carrot juice and other processed foods with no natural barriers to C. botulinum germination require additional chemical or thermal barriers," the investigators wrote in the medical journal Clinical Infectious Diseases. Accordingly, they report, "In June 2007, the FDA modified its guidance for refrigerated low-acid juices to recommend adding a validated juice-treatment method, such as acidification or appropriate thermal treatment, to decrease the risk of C. botulinum contamination, should any breaches in refrigeration occur."

Its comforting to know FDA may have addressed the problem and implemented the fix for the 2006 carrot juice outbreak. However, it also shows that botulism from food products remains a concern.

Botulism Is Cause of Death For A Dozen Horses In Wyoming

Botulism Attorney — Tue, 02 Jun 2009 11:40:12 -0800

The deaths in April of a dozen horses on one pasture in Natrona County, WY were due to botulism. Over last weekend, KCWY-13, Wyoming's NBC affiliate reported that:

Dr. George Marble says 3 horses were already dead on April 10th and when he went to the ranch he found two more that weren't able to walk. Within two days, all twelve the of the rancher's horses were dead or euthanized. Almost all the horses suffered paralysis of the legs and tongue which are both classic signs of botulism. The vet says no other pastures were affected by the toxin.

The veterinarian told KCWY-13, "the animals that were upstream so to speak from this particular pasture cause there was a little creek that ran through and those downstream from those horses and those that bordered on a fence line are all unaffected."

An equine health site associated with Horse Magazine says: "Horses usually become infected with botulism by ingesting the neurotoxin produced by the anaerobic bacterium Clostridium botulinum in contaminated feed or water. Feed contamination can occur when the decomposing carcass of a rodent or bird is baled in hay. This is seen more often in round bales. Feed can also be contaminated through improper storage or poor fermentation. Rarely, horses can get botulism when C. botulinum from the soil gets into an open wound."

KCWY-13 said it is extremely important for ranchers to check the hay before feeding, especially in the summer.

Here's A Picture Of "Fort Botulism!"

Botulism Attorney — Wed, 27 May 2009 10:31:48 -0800

“You know, it’s funny,” Vice President Joe Biden said. “Madame Speaker probably doesn’t want this publicized, but she has a secret BOTOX room inside the base of the Golden Gate Bridge. This way, in the event of a catastrophic shortage, she can still look like a 25-year old in an 85-year old’s body.”

The Veep also said the facility keeping Speaker Nancy Pelosi's stock of botox was given a nick-name by Congress: Fort Botulism.

We know a lot of stuff on the internet isn't true, but wanted you to know how the name "Fort Botulism" became associated with the Golden Gate Bridge. It is true, however, that the Vice President today spoke to 1,046 graduating cadets at the United States Air Force Academy.

New, Faster Tests Being Developed For Detecting Deadly Botulism Toxin

Botulism Attorney — Mon, 18 May 2009 09:43:31 -0800

The rare, but deadly botulinum toxin is millions of times more poisonous than cyanide. As dangerous as it is, the test for detecting botulinum toxin--an assay requiring the participation of laboratory mice, is neither quick nor easy. It takes from four to eight days, is not portable, nor very affordable.

A new, improved test for detecting what's known as "serotype A" of the toxin has now been developed by Agricultural Research Service (ARS) biologist Larry H. Stanker and colleagues at the ARS Western Regional Research Center in Albany, Calif.

The new test relies on laboratory built molecules known as monoclonal antibodies, which can bind to the toxin. Assisting the work are biologist Luisa W. Cheng and research associate Miles C. Scotcher.

The botulinum toxin that causes botulism occurs in seven different serotypes--A through G. A and B are culprits in most of the foodborne botulism cases in this country, according to Stanker. The research team now expects to complete assays for detecting serotypes B and E sometime this year.

Safeguard Biosystems, Inc., of San Diego, CA., is packaging two of the serotype A antibodies into a dipstick-style test kit that looks and operates much like a home pregnancy test. The botulinum kit is intended for testing liquids, such as beverages, or clinical specimens, such as blood or urine.

That should be much quicker than waiting around for those lab mice.

ARS, a unit of the United States Department of Agriculture (USDA), has much more about this in its May/June magazine here.