Type C botulism in swine fed on restaurant waste

• Autor(a) principal: Raymundo,Djeison L.
• Data de Publicação: 2012
• Outros Autores: Gomes,Danilo C., Boabaid,Fabiana M., Colodel,Edson M., Schmitz,Milene, Correa,André M.R., Dutra,Iveraldo S., Driemeier,David
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Pesquisa Veterinária Brasileira (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-736X2012001100012
• topic: Botulism; Clostridium botulinum; botulinum toxin type C; food waste; swine

The paper addresses the epidemiologic data of the death of pigs during the period of 2002 to 2009 following the ingestion of botulinum neurotoxin type C. This neurotoxin was present in food residues originating from restaurant and hotel kitchens, stored in barrels without shelter from the sun and administered in a collective trough without prior thermal treatment. Animals which died at different ages showed clinical signs of botulism characterized by flaccid paralysis, weight loss, anorexia, weakness, lack of coordination, locomotion difficulties with the evolution of lateral recumbency with involuntary urination and defecation. No alterations were observed at postmortem and histological examination. The bioassay with serum neutralization in mice was carried out on samples of intestinal contents from pigs affected and revealed the presence of large quantities of botulinum toxin type C.