Prevalence, Risk Factors, and Epidemiology of Food-borne Botulism in Iran

Background Botulism is a severe neuroparalytic disease caused by toxins produced by several Clostridium species. This work presents the surveillance results of botulism in Iran, with the distribution of the cases by regions and by vehicle of transmission. Methods We describe the findings of the Cent...

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Bibliographic Details
Published in:Journal of Epidemiology and Global Health 2020-12, Vol.10 (4), p.288-292
Main Authors: Khorasan, Mohammad Reza Montazer, Rahbar, Mohammad, Bialvaei, Abed Zahedi, Gouya, Mohammad Mehdi, Shahcheraghi, Fereshte, Eshrati, Babak
Format: Article
Language:English
Subjects:
Botulism
Canned products
Clostridium botulinum
Dairy products
Diagnosis
epidemiologic surveillance
Epidemiology
Fishery products
Food
Food processing
laboratorial diagnosis
Medical diagnosis
Research Article
Risk factors
Surveillance
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Summary:Background Botulism is a severe neuroparalytic disease caused by toxins produced by several Clostridium species. This work presents the surveillance results of botulism in Iran, with the distribution of the cases by regions and by vehicle of transmission. Methods We describe the findings of the Centers for Disease Control and Prevention (CDC) surveillance on 2037 suspected cases of food-borne botulism during 2007–2017. Results A total of 252 (12.3%) cases were confirmed to food-borne botulism. The mean annual incidence per 100,000 Iranian Natives was 7.1 cases for male individuals and 3.3 cases for female individuals. All botulism events were confirmed to be foodborne. The most commonly implicated food was home-prepared traditional processed fish product, followed by the consumption of commercially canned products and non-pasteurized dairy products. Forty-eight (19%) fatal botulism were reported which, the case-fatality rate declined from 4.5% to 0.7% during the study period. Conclusion Laboratory-based diagnosis of botulism is an imperative procedure to elucidate cases, particularly food-borne botulism, to identify toxins in food and confirm clinical diagnosis, helping sanitary control measures. In addition, educational materials related to botulism prevention should be disseminated to different communities.
ISSN:2210-6006
2210-6014
DOI:10.2991/jegh.k.200517.001