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Div. of Media Relations
1600 Clifton Road
MS D-14
Atlanta, GA 30333
(404) 639-3286
Fax (404) 639-7394 |
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Synopsis for September 1, 2000
MMWR articles are embargoed until 4 p.m. E.S.T. Thursdays.
- Legionnaires’ Disease Associated With Potting Soil — California, Oregon, and Washington, May –June 2000
- Foodborne Botulism from Eating Home-Pickled Eggs — Illinois, 1997
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 |
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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 |
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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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