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MMWR
Synopsis for September 1, 2000

MMWR articles are embargoed until 4 p.m. E.S.T. Thursdays.

  1. Legionnaires’ Disease Associated With Potting Soil — California, Oregon, and Washington, May –June 2000
  2. Foodborne Botulism from Eating Home-Pickled Eggs — Illinois, 1997
 

MMWR
Synopsis for September 1, 2000

Legionnaires’ Disease Associated With Potting Soil — California, Oregon, and Washington, May –June 2000

Legionnaires’ disease may be associated with potting soil.

 

PRESS CONTACT: 
Michael Martin

CDC, National Center for Infectious Diseases
(404) 639–4719

 

Since Legionnaires’ disease, a type of pneumonia, was first recognized in 1976, outbreaks have been linked to cooling towers, air conditioning units, showers and hot tubs. However, most cases are isolated, not part of outbreaks, and the source of infection isn’t known. CDC and health officials in California, Oregon and Washington investigated three cases of Legionnaires’ disease caused by one bacterial species – Legionella longbeachae – that’s been tied to the use of potting soil. Two of the three patients had been repotting plants before they became ill, and soil samples from their homes tested positive for the same species of bacteria. This is the first time an association between this disease and gardening and potting soil has been made in the United States. Previous cases have been reported in Australia and Japan.

 

Foodborne Botulism from Eating Home-Pickled Eggs — Illinois, 1997

Foodborne botulism remains a rare but persistent cause of preventable illness in the United States.

 

PRESS CONTACT:
John Brooks, M.D.

CDC, National Center for Infectious Diseases
(404) 639–2198
 

Safe food preservation methods prevent germination and growth of the bacteria C. botulinum. When ingested by consuming contaminated food, the bacteria causes botulism, a life-threatening paralytic illness. Most cases of foodborne botulism in the U.S. are associated with improper home-canning; however, other food preservation methods have also been associated with botulism (e.g., curing, smoking, fermentation, and pickling). This report illustrates a case of botulism caused by home-pickled eggs. Consumers should be aware of the risk of botulism when preserving food by any method and follow published instructions from tested recipes. Health care providers who suspect foodborne botulism should inquire about the consumption of home-canned foods, as well as any other foods preserved at home using other methods.

 


 

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