Tracking sources of Clostridium botulinum type E contamination in seal meat

ABSTRACT

Botulism in Nunavik, Quebec is associated with the consumption of aged marine mammal meat and fat. The objective was to identify meat handling practices presenting a risk of contamination of seal meat with C. botulinum. Potential sources of contamination were assessed through interviews with igunaq producers from five communities of Nunavik. These sources were verified by detection and isolation of C. botulinum from igunaq prepared in the field from seal carcasses. Interviews indicated practices presenting a risk for contamination included: placing meat or fat on coastal rocks, using seawater for rinsing, and ageing meat in inverted seal skin pouches. Although the presence of C. botulinum type E spores was detected in only two of 32 (6.3%) meat or fat samples collected during the butchering process, two of four igunaq preparations from these samples contained type E botulinum toxin. Analysis of C. botulinum type E isolates recovered from these preparations indicated that shoreline soil may be a source of contamination. Seal meat and fat may be contaminated with C. botulinum type E during the butchering process. Measures can be adopted to reduce the risks of contamination in the field and possibly decrease the incidence of type E botulism in Nunavik.

KEYWORDS:

• Clostridium botulinum
• environment
• Arctic
• marine mammal
• spore
• meat handling

Acknowledgements

This work was supported by a joint subsidy from the Quebec Ministry of Health and Social Services and the Nunavik Regional Board of Health and Social Services (NRBHSS) as part of the Community Health Research Subsidy Program, Health Canada and the Makivik Corporation. Daniel Leclair was also supported by the NRBHSS.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the Nunavik Regional Board of Health and Social Services.