2005 Outbreak of Botulism Poisoning Linked to Fermented Salmon, Alaska
Two villages in the Yukon-Kuskokwim delta experienced outbreaks of botulism poisoning in August. The Alaskan Native villages both had prepared salmon using traditional methods of fermentation. This process, when not complete, can lead to growth of Clostridium botulinum, Type E in the meat. Botulism poisoning is not uncommon in Native Alaskan communities. Alaska averaged about eight cases per year.
Tags:
c.+botulinum, clostridium+botulinum, c.+bot., botulism.+type+e, salmon, fermented salmon, seafood, finfishOverview
| Outbreak began: | August 2005 |
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| Affected country: | US |
| States/territories: | AK |
| Pathogen: | Botulism |
| Vehicle(s): | fish |
| Location(s): | Private Home |
| Molecular test results: | Type E |
Health impact
| Total ill: | 8 |
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| Number hospitalized: | 4 |
Sources & documents
| Report / reference links | ||
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