CLOSTRIDIUM BOTULINUM FOOD POISONING1,2

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Abstract
Summary: The outbreaks of botulism in the United States during 1963 stimulated renewed interest in this food-borne disease, primarily because commercially prepared foods were involved. Three of the outbreaks were caused by Clostridium botulinum type E in fishery products. Two of these resulted from the consumption of smoked fish from the Great Lakes. A survey has been started to see if C. botulinum type E is common on fish from the Great Lakes. Toxin neutralization tests have shown the organism to be present in cultures from nine of ten locations sampled in Lake Michigan. The organism was found more frequently in the intestinal tract than on gills, livers or the external surfaces of the fish. Over 75% of the cultures prepared from the intestines of fish caught in one large bay of Lake Michigan proved to contain type E toxin. The incidence of the organism in fish from the main body of the lake has been much lower than this.

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