Foodborne botulism in Turkey, 1983 to 2017

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dc.authorid0000-0001-8063-4836en_US
dc.authorid0000-0001-9919-6055
dc.contributor.authorKarsen, Hasan
dc.contributor.authorCeylan, Mehmet Reşat
dc.contributor.authorBayındır, Hasan
dc.contributor.authorAkdeniz, Hayrettin
dc.date.accessioned2021-06-23T19:52:14Z
dc.date.available2021-06-23T19:52:14Z
dc.date.issued2019
dc.departmentBAİBÜ, Tıp Fakültesi, Dahili Tıp Bilimleri Bölümüen_US
dc.description.abstractObjective: The aim of this study is to assess the epidemiology of foodborne botulism cases which were seen and published in Turkey. Material and Methods: This study covers the cases and outbreaks of botulism that have been identified and published in any region of Turkey, between 1983 and 2017. This systematic review was performed in accordance with the guidelines for performing and reporting systematic reviews and meta-analyses. The search was done on PubMed and Google in English and Turkish languages. Demographic features of the cases, nutritional sources, the development process of the disease, clinical symptoms and signs, the duration of hospitalization, treatment and mortality rates were analyzed. Results: Totally 95 patients (57 female and 38 male) were assessed from the published. The food which caused the majority of intoxication cases was canned green beans, and all the foods were home-canned goods. There cords showed that botulism antitoxin was given to 56 patients. The time from exposure to illness onset was 26.9 h. While 18 patients died at the end of follow-up and treatment (mortality 19%), 77 patients were discharged with full recovery. Conclusion: Among 95 botulism cases, spread in Turkey over the last 35 years, the predominant source of toxin was home-canned food and green beans, in particular. Since community and emergency room physicians may be the first to treat patients with any type of botulinum intoxication, they must know how to diagnose and treat this rare but potentially lethal disease.en_US
dc.identifier.doi10.1080/23744235.2018.1524582
dc.identifier.endpage96en_US
dc.identifier.issn2374-4235
dc.identifier.issn2374-4243
dc.identifier.issue2en_US
dc.identifier.pmid30663916en_US
dc.identifier.scopus2-s2.0-85060331017en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage91en_US
dc.identifier.urihttps://doi.org/10.1080/23744235.2018.1524582
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10117
dc.identifier.volume51en_US
dc.identifier.wosWOS:000463800300002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorAkdeniz, Hayrettin
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofInfectious Diseasesen_US
dc.relation.publicationcategoryDerleme - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFoodborne Botulismen_US
dc.subjectFood Poisoningen_US
dc.subjectEpidemiologyen_US
dc.subjectTurkeyen_US
dc.titleFoodborne botulism in Turkey, 1983 to 2017en_US
dc.typeReview Articleen_US

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