Untitled

involving vegetables. This compares with 55 outbreaks over the same
period caused by commercially canned products; the majority occurring
before 1925.
A variety of foods have been associated with botulism in the UK
and they are frequently home-produced rather than commercial products
[Table 7.5(a)]. Fortunately the incidence is extremely low, though slightly
higher rates have been reported in some other European countries
[Table 7.5(b)].

Table 7.5a Foodborne botulism in the United Kingdom

Year

Number of

deaths/cases Food vehicle

(Home

produced)

C. botulinum

toxin type

1922 8/8 Duck pate ́ (No) A
1932 1/2 Rabbit and pigeon broth (Yes)?
1934 0/1 Jugged hare (Yes)?
1935 4?/5? Vegetarian nut brawn (Yes) A
1935 1/1 Minced meat pie (Yes) B
1949 1/5 Macaroni cheese (Yes)?
1955 0/2 Pickled fish (?) A
1978 2/4 Canned salmon (No) E
1987 0/1 Rice and vegetables, shelf-stable
airline meal

(No) A

1989 1/27 Hazelnut pure ́added to yoghurt (No) B
1998 1/2 Bottled mushrooms (Yes) B
2003 1/1 Polish sausage (Yes) B
2004 0/2 Travel/Hummus (?)

2005 0/1 Polish preserved pork (Yes)

Adapted fromEurosurveillence, vol.4, Jan 1999

Table 7.5b Botulism in Europe (number of cases/year)

1988 1989 1990 1991 1992 1993 1994 1995 1996 1997 1998a

Belgium 0 2 1 0 1 1 0 0 1 3 1
Denmark 0 0 0 0 0 0 0 2 0 0 1
England and Wales 0 27 0 0 0 1 1 0 0 0 2
Finland 0 0 0 0 0 0 0 0 0 0 0
France 4 6 11 3 5 10 13 7 5 8 NA
Germany 39 15 15 23 4 17 13 11 12 9 19
Greece 0 0 0 0 0 0 0 0 0 0 0
Italy 53 54 45 12 26 39 26 41 58 32 26
Scotland 0 0 0 0 0 0 0 0 0 0 0
Spain 8 8 10 5 12 9 7 6 7 9 11
Sweden 0 0 1 2 0 0 2 1 1 0 0
The Netherlands 0 0 0 0 0 0 0 0 0 0 0

aJanuary – October.NA¼not available
Data for Austria, Ireland and Portugal not available
Adpated fromEurosurveillance, vol. 4, Jan 1999

Chapter 7 207