Botulism Update: All Gaudiano Products Recalled

Botulism is a big deal. It is a rare – and potentially deadly – form of food poisoning that is caused by a potent neurotoxin produced during the growth of Clostridium botulinum.

In October 2011, two members of the same Finnish household developed symptoms of botulism after consuming commercially produced pasteurized olives stuffed with almonds (Bio-Gaudiano Olives Stuffed with Almonds; product of Italy). One of the two victims died two weeks after being admitted to hospital. The second victim also was hospitalized, but survived. One other family member also tasted the olives, but only suffered from diarrhea. A fourth member of the household had no symptoms – and never sampled the olives.

Lab analysis of the stomach contents and the stool of both hospitalized victims revealed the presence of the gene for botulinum toxin type B. Lab tests of various food samples retrieved from the patients’ household found botulinum toxin type B in the remaining contents of the jar of olives. All other food samples were negative for the toxin.

Finland’s Food Safety Authority (EVIRA) conducted a trace-back investigation of the implicated olives, and the offending batches were recalled from the market. During the trace-back, investigators found some leaking jars of Bio-Gaudiano olives; the contents of some jars were obviously spoiled. As a result, the Italian manufacturer withdrew all production batches of Bio-Gaudiano Olives Stuffed with Almonds, and suspended production pending investigation by Italian public health authorities.

The withdrawn products were distributed to several EU member countries, as well as to a number of countries outside the EU. Notification was sent to authorities in the Czech Republic, France, Germany, Ireland, the Netherlands, Spain, the United Kingdom, Armenia, Barbados, Brazil, Japan, Russia, Saudi Arabia, Switzerland, Taiwan and the USA. No country other than Finland reported even one case of botulism that could be associated with the stuffed olives.

Consumers following the Italian Ministry of Health web site could be excused if they thought that the story ended there. No updates have been released since the original notice was posted on October 21st. But that was definitely NOT the end of the story.

On December 1st, the Food Safety Authority of Ireland announced that “[i]nvestigations in Italy and in Finland have led to the decision to extend the withdrawal to include all products manufactured by Societa Cooperativa Agricola GMG F.lli Gaudiano arl, Italy.” Finland’s EVIRA followed with its own announcement on December 2nd.

Based on the information released by Ireland and Finland, the product withdrawal includes all batch codes and “best before dates” of the following products (different products may have been exported to other countries):

Bio Stuffed Olives Almonds
Bio Sundried Tomatoes in Sunflower Oil
Bio Green Olives Paté
Bio Stuffed Olives Peppers
Bio Semi-dry Tomatoes in Sunflower Oil
Bio Black Olives Paté
Bio Stuffed Olives Garlic
Bio Salted Capers 9/10 mm
Bio Sundried Tomatoes Paté
Bio Stuffed Olives Hot Chilli Peppers
Bio Hearts Artichokes in Sunflower Oil
Bio Artichokes Paté
Bio Stuffed Olives Cranberry
Bio Grilled Aubergines
Bio Garlic Paté
Gaudiano Black Olive in Salamoia (Brine)
Gaudiano Green Olive in Salamoia (Brine)

The withdrawn products were distributed to only one company in Ireland – Russell Gallery in New Quay, Co. Clare. In Finland, the products were supplied to K-food stores, KCM Big Apple (Espoo) KCM Jumbo (Vantaa) and KSM South Centre (Rovaniemi), and to three restaurants: Three Smiths (Helsinki), LaFamiglia (Helsinki and Vantaa), Rafaelo (Helsinki) and Apple (Helsinki).

No new Food Safety Alert has been posted as yet (December 8, 2011) on the Rapid Alert System for Food and Feed (RASFF). Nevertheless, it is safe to assume that many of the countries identified in the original notice (#2011.1479) also received one or more additional withdrawn products. The likely recipient countries include: Armenia, Barbados, Brazil, the Czech Republic, Denmark, Finland, France, Germany, Ireland, Japan, the Netherlands, the Russian Federation, Saudi Arabia, Spain, Switzerland, Taiwan, the United Kingdom and the USA.

eFoodAlert Consumer Advisory

Check your pantry and refrigerator for any product manufactured by Societa Cooperativa Agricola GMG F.lli Gaudiano arl, Italy. Discard all of these products in a safe manner. DO NOT TASTE THESE PRODUCTS. If you have consumed even a tiny amount of one of the withdrawn products and begin to experience any symptoms of botulism, including blurred vision or difficulty swallowing, seek immediate medical attention.

Botulism Alert: Scotland

Two cases of botulism reported in a Scottish family last week may be due to Loyd Grossman Korma sauce, according to a preliminary report released today by the UK Health Protection Agency (HPA).

Lab tests carried out by HPA detected botulinum toxin in an opened jar of sauce obtained at the home of the affected family. According to HPA, there is no evidence suggesting that the jar could have been separately contaminated from another source.

Additional tests are in progress on the opened jar and on another unused jar of the sauce obtained from the home of the patients.

Loyd Grossman Korma Sauce (350g jars; Batch code 1218R 07:21; Best before February 2013) has been recalled, and remaining jars of the implicated batch of sauce are being removed from store shelves.

The UK Health Protection Agency is urging the public to immediately dispose of the recalled product and to be vigilant for signs and symptoms of botulism, including blurred vision, difficulty swallowing, headaches and muscle weakness.

Profiling Clostridium botulinum

Clostridium botulinum produces a toxin so deadly that it could be used as a biological weapon.

Some history

Sausage poisoning, one of the earliest recognized forms of food poisoning, was first described in the 18th and early 19th centuries and was likely due to Clostridium botulinum. Infant botulism, a different form of illness, was described for the first time in California in 1976.

What is Clostridium botulinum, and where is its natural habitat?

Clostridium botulinum is a spore-forming bacterium that is only able to grow in the complete absence of molecular oxygen (anaerobic conditions), such as conditions found inside a hermetically sealed, processed can or jar of food. The spores are able to withstand normal cooking temperatures, but not the very high temperatures reached during the processing of most canned foods. Spores of Clostridium botulinum are found in soil and water around the world.

How is Clostridium botulinum transmitted? What is the incubation period of the infection?

Clostridium botulinum food poisoning results when an individual eats food in which the microbe has germinated, grown and produced its lethal toxin. In the case of infant botulism, the infant (one year old or less) ingests the spores that are in a food – honey is a typical vehicle – and the toxin is formed when the spores germinate and grow in the baby’s intestine. The incubation period for infant botulism is 3 to 10 days; for the more typical form of botulism, it is 12 to 72 hours.

What is botulism? How long does it take to develop?

Botulism is the syndrome produced by the action of Clostridium botulinum toxin on the body’s nervous system.

What are the symptoms of botulism?

Initial symptoms may include nausea, vomiting, difficulty in swallowing, blurred vision and muscle weakness. Early symptoms of infant botulism include lethargy, weakness, poor muscle tone, constipation, difficulty feeding and a poor gag reflex. As the action of the toxin progresses, breathing becomes more difficult.

What is the prognosis of botulism?

Botulism can be fatal in 10 to 60% of cases, usually due to respiratory failure. Infant botulism, if treated appropriately, has a survival rate nearing 100%.

**What foods carry Clostridium botulinum and its toxin?**

Clostridium botulinum is associated with foods where molecular oxygen is absent – typically, processed low-acid canned foods. Because the microbe cannot grow in a very acid environment or in the presence of high levels of salt or sugar, botulism is not a risk in most canned tomato products or in jams or jellies containing sugar. Cases of botulism have been traced to a variety of foods, including home-canned vegetables, improperly stored foil-wrapped baked potatoes, and garlic packed in oil. Approximately 20% of infant botulism cases are traced back to honey that contains Clostridium botulinum spores.

How can people protect themselves from botulism poisoning?

The toxin produced by Clostridium botulinum is inactivated by boiling. Home-canned vegetables should be heated to a boil and simmered for 10 minutes before being served. Leftovers – especially thick sauces and stews that probably contain little or no oxygen – also should be heated to a boil and simmered for 10 minutes before serving.

Never taste a food to see whether it is “off”; Clostridium botulinum can grow and produce its toxin without altering the appearance, taste, or odor of a food, and even a minuscule quantity of toxin is enough to make a person very ill.

Always cool leftovers promptly in the refrigerator or freezer. Do not let food stand at room temperature for extended periods of time. When thawing a frozen dish, do so in the refrigerator – not at room temperature.

Always pay attention to recall notices, and return any recalled item to the store, or discard it in a sealed bag.

For more information on Clostridium botulinum and other food-borne pathogens, visit the CDC website or read Food Safety: Old Habits, New Perspectives.