Every so often...

Michele Gale-Sinex/CIAS, UW-Madison (mgs@AAE.WISC.EDU)
Mon, 9 Aug 1998 19:34:24 -0500

..I just bloody *gotta* share sumpin' I run across, folks. It is a
kinda food system issue...food and spirit...food safety and
preparation...food of the gods. It all hangs together somewhere in
the yeasty vasty foody deeps of the cosmos. Anyway, those of you who
will be interested, will be; the rest, hit that ol' delete key now.

:^)

peace
misha
(who sees the gods on chocolate, beaches, and an LS 650)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

BOTULISM FROM PEYOTE - USA (NEW MEXICO)
***************************************
A ProMED-mail post

Date: Mon, 3 Aug 1998 17:04:13 GMT-3
Source: New England Journal of Medicine online
<http://www.nejm.org/content/1998/0339/0003/0203b.asp>
Via: ProMED-PORT

Thirteen members of the Native American Church of Navajoland drank
peyote tea from a communal jar during a religious ceremony. Peyote is
a cactus with hallucinogenic properties; its use is legal in
traditional American Indian ceremonies.

Three of the 13, all men aged 40, 42 & 72, came down with bilateral,
symmetric weakness in all extremities 2-4 days later. In addition, 2
had speech disturbances and double vision. The peyote was found to
contain type B botulinum toxin by an assay at CDC, Atlanta.

One case was hospitalized and required parenteral nutrition for 14
days. All recovered in 4-12 weeks. None were treated with
antibotulinum toxin, since that is reserved for people whose condition
deteriorates seriously.

The peyote tea was made from cactus buttons ground with alkali and
stored under water in a closed jar for 2 months in the refrigerator.
This is not the traditional way of preparation, and it allowed spores
of _Clostridium botulinum_, which were on the cactus (since they are
found in the environment) to germinate and produce the toxin.

[Authored by: H. Hashimoto, V.J.Clyde & K.L.Parko]

- --
ProMED-mail

[Foodborne botulism, generally caused by type E botulinum toxin,
occurs with an unusually high incidence among native populations in
northern Canada and Alaska as well. This problem has been recognized
for decades, and is often associated with inappropriate modifications
of traditional fermentation/preservation practices applied to seal,
whale, or other meats.
Reference: Shaffer, N. et al., West. J. Med 153(4):390-393, 1990. -
Mod.ES]

<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Michele Gale-Sinex, communications manager
Center for Integrated Ag Systems
UW-Madison College of Ag and Life Sciences
Voice: (608) 262-8018 FAX: (608) 265-3020
http://www.wisc.edu/cias
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Community--that's what Jah say. --Alpha Blondy

To Unsubscribe: Email majordomo@ces.ncsu.edu with "unsubscribe sanet-mg".
To Subscribe to Digest: Email majordomo@ces.ncsu.edu with the command
"subscribe sanet-mg-digest".