TWO CDC CASES OF BOTULISM CAUSED BY HOME-FERMENTED TOFU

FROM: CENTERS FOR DISEASE CONTROL AND PREVENTION

Botulism Associated with Home-Fermented Tofu in Two Chinese Immigrants — New York City, March–April 2012
CDC Media Relations
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In March 2012, the New York City Department of Health and Mental Hygiene received two reports of recent immigrants from China admitted to the same hospital 23 days apart for suspected foodborne botulism. The first patient had a laboratory-confirmed case of foodborne botulism associated with home-fermented tofu. The second patient had a probable case of foodborne botulism associated with home-fermented tofu. Both patients had purchased fresh tofu from the same Chinese grocery in January 2012 and had prepared home-fermented tofu using similar recipes. Similar fermentation practices at the two homes might have facilitated toxin production. Testing confirmed botulinum toxin type B in home-fermented tofu consumed by the first patient. Public health responders and clinicians should be aware of the association between botulism and fermented tofu.