Foodborne botulism: A brief review of cases transmitted by cheese products (Review)

Chaidoutis,Elias; Keramydas,Dimitrios; Papalexis,Petros; Migdanis,Athanasios; Migdanis,Ioannis; Lazaris,Andreas Ch.; Kavantzas,Nikolaos

doi:10.3892/br.2022.1524

Foodborne botulism: A brief review of cases transmitted by cheese products (Review)

Authors:
- Elias Chaidoutis
- Dimitrios Keramydas
- Petros Papalexis
- Athanasios Migdanis
- Ioannis Migdanis
- Andreas Ch. Lazaris
- Nikolaos Kavantzas
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Affiliations: 1st Department of Pathology, School of Medicine, National and Kapodistrian University of Athens, 11527 Athens, Greece, Department of Gastroenterology, University of Thessaly, Faculty of Medicine, 41500 Larissa, Greece
Published online on: March 15, 2022 https://doi.org/10.3892/br.2022.1524
Article Number: 41
Copyright: © Chaidoutis et al. This is an open access article distributed under the terms of Creative Commons Attribution License.

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Abstract

Food safety constitutes a basic priority for public health. Foodborne botulism occurs worldwide; it is an acute paralytic disease caused by the consumption of food containing the botulinum toxin. Growing consumer demand for cheese products could result in increased exposure of the population to this toxin, and thus the risk of foodborne botulism. The majority of cases of botulism caused by dairy products are related to cheese products specifically. Epidemic outbreaks and isolated cases have been reported over time. Domestically canned foods are still among the primary causes of the disease. Cheese products are not regularly involved in botulism incidents; it is however, necessary to take control measures for manufacturing and domestic preparation due to the high risk of occurrence of this particular disease. The aim of this review is to discuss foodborne botulism caused by cheese products, providing a brief epidemiological history, and to examine certain control measures that should be taken throughout the production process to better protect public health.

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