Hi Liz,
My guess is this may be due to consumption of raw, whole (not gutted),
dried fish which has caused Type E botulism among Russian immigrants in
the US. The following is an excerpt from the FDA Bad Bug Book
<http://www.cfsan.fda.gov/~mow/chap2.html>:
"...In October and November, 1987, 8 cases of type E botulism occurred,
2 in New York City and 6 in Israel. All 8 patients had consumed
Kapchunka, an uneviscerated, dry-salted, air-dried, whole whitefish. The
product was made in New York City and some of it was transported by
individuals to Israel. All 8 patients with botulism developed symptoms
within 36 hours of consuming the Kapchunka. One female died, 2 required
breathing assistance, 3 were treated therapeutically with antitoxin, and
3 recovered spontaneously. The Kapchunka involved in this outbreak
contained high levels of type E botulinal toxin despite salt levels that
exceeded those sufficient to inhibit C. botulinum type E outgrowth. One
possible explanation was that the fish contained low salt levels when
air-dried at room temperature, became toxic, and then were re-brined.
Regulations were published to prohibit the processing, distribution and
sale of Kapchunka and Kapchunka-type products in the United States..."
Regards,
Brian Himelbloom
Associate Professor of Seafood Microbiology
University of Alaska Fairbanks
Fishery Industrial Technology Center
118 Trident Way
Kodiak, AK 99615-7401
Liz Brown wrote:
> Does anyone on the Seafood NIC listserve know about the packaging or
> production method of these products?
>
>> Date: Wed, 26 May 2004 19:40:40 -0400 (EDT)
>> From: ProMED-mail <promed@promed.isid.harvard.edu>
>> Subject: PRO/EDR> Botulism, dried fish suspected - Russia (Volgograd)....
>
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