RESUMEN
In April 1994, the largest outbreak of botulism in the United States since 1978 occurred in El Paso, Texas. Thirty persons were affected; 4 required mechanical ventilation. All ate food from a Greek restaurant. The attack rate among persons who ate a potato-based dip was 86% (19/22) compared with 6% (11/176) among persons who did not eat the dip (relative risk [RR] = 13.8; 95% confidence interval [CI], 7.6-25.1). The attack rate among persons who ate an eggplant-based dip was 67% (6/9) compared with 13% (241189) among persons who did not (RR = 5.2; 95% CI, 2.9-9.5). Botulism toxin type A was detected from patients and in both dips. Toxin formation resulted from holding aluminum foil-wrapped baked potatoes at room temperature, apparently for several days, before they were used in the dips. Consumers should be informed of the potential hazards caused by holding foil-wrapped potatoes at ambient temperatures after cooking.
Asunto(s)
Botulismo/epidemiología , Brotes de Enfermedades , Solanum tuberosum/microbiología , Animales , Toxinas Botulínicas Tipo A/análisis , Botulismo/diagnóstico , Botulismo/microbiología , Botulismo/fisiopatología , Clostridium botulinum/crecimiento & desarrollo , Clostridium botulinum/aislamiento & purificación , Clostridium botulinum/metabolismo , Electromiografía , Heces/microbiología , Microbiología de Alimentos , Humanos , Ratones , Texas/epidemiologíaRESUMEN
Growth of Listeria monocytogenes was inhibited in culture media and in certain foods by four hop extracts (I-IV) containing varying concentrations of alpha-and beta-acids. Extracts (II and III) containing the highest concentrations of beta-acids were inhibitory at 0.01 mg/l in trypticase soy broth. In food, these hop extracts showed varying magnitudes of inhibition. In coleslaw, hop extract III at 1 mg/g enhanced the rate of inactivation of L. monocytogenes Scott A. Hop extract II was inhibitory at 0.1 and 1 mg/ml in skim and 2% milk, and was inhibitory at 1 mg/ml in whole milk. Hop extract II was listericidal in cottage cheese at 0.1 to 3 g/kg. No inhibition of L. monocytogenes by hop extract III was observed in Camembert cheese. Overall, the antimicrobial activity of hop extracts in food appeared to increase with acidity and lower fat content. Our results indicate that hop extracts could be used to control L. monocytogenes in minimally processed food with low fat content.