ABSTRACT Foodborne botulism is a potentially fatal illness caused by consuming food with neurotropic exotoxins produced by Clostridium botulinum and other species capable of producing botulinum toxins. Its incidence in Poland has decreased but new cases are still noted. The purpose of this paper is to provide a detailed information on epidemiological data and clinical features of patients with botulism hospitalized at the Department of Infectious Diseases in Lublin Province (Eastern Poland). We have retrospectively analyzed medical records from the years 2010–2018 of all patients with foodborne botulism that have been hospitalized at the Department of Infectious Diseases, Medical University of Lublin. A standard case report form was completed for each patient. This form included case demographics, clinical features, botulinum testing results, and type of exposure. During the period 2010–2018, a total of 35 patients with foodborne botulism were hospitalized. Of these, 24 cases were laboratory confirmed. Males accounted for 80.0 %, and 71.4% of all cases were residents from rural areas. All patients presented with typical signs and symptoms of botulism, and in were given trivalent ABE antitoxin on admission. Toxin type B was implicated in 58.3% of cases. The most common food source was home-preserved pork meat. Stronger efforts should be made toward raising public awareness of the risk of foodborne botulism, especially with respect to home-preserved foods.

中文翻译：

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波兰东部的食源性肉毒杆菌中毒：一项基于医院的回顾性研究和流行病学数据审查

摘要 食源性肉毒杆菌中毒是一种潜在的致命疾病，由食用含有由肉毒杆菌和其他能够产生肉毒杆菌毒素的物种产生的神经外毒素的食物引起。它在波兰的发病率有所下降，但仍有新病例出现。本文的目的是提供在卢布林省（波兰东部）传染病科住院的肉毒杆菌中毒患者的流行病学数据和临床特征的详细信息。我们回顾性分析了 2010 年至 2018 年在卢布林医科大学传染病系住院的所有食源性肉毒杆菌中毒患者的医疗记录。为每位患者完成标准病例报告表。该表格包括病例人口统计、临床特征、肉毒杆菌检测结果、和曝光类型。2010-2018 年期间，共有 35 名食源性肉毒中毒患者住院。其中24例经实验室确诊。男性占80.0%，所有病例中71.4%为农村居民。所有患者均表现出典型的肉毒中毒症状和体征，入院时给予三价 ABE 抗毒素。58.3% 的病例涉及 B 型毒素。最常见的食物来源是家庭腌制的猪肉。应加大力度提高公众对食源性肉毒杆菌中毒风险的认识，尤其是在家庭腌制食品方面。所有病例中有 4% 是来自农村地区的居民。所有患者均表现出典型的肉毒中毒症状和体征，入院时给予三价 ABE 抗毒素。58.3% 的病例涉及 B 型毒素。最常见的食物来源是家庭腌制的猪肉。应加大力度提高公众对食源性肉毒杆菌中毒风险的认识，尤其是在家庭腌制食品方面。所有病例中有 4% 是来自农村地区的居民。所有患者均表现出典型的肉毒中毒症状和体征，入院时给予三价 ABE 抗毒素。58.3% 的病例涉及 B 型毒素。最常见的食物来源是家庭腌制的猪肉。应加大力度提高公众对食源性肉毒杆菌中毒风险的认识，尤其是在家庭腌制食品方面。