8 Family Reunion Guests Hospitalized After Consuming Toxic Homemade Dish: What You Need to Know

Eight people in California ended up in the hospital after eating a homemade salad contaminated with Clostridium botulinum, a dangerous toxin that can cause paralysis. This outbreak occurred during two events in Fresno County on June 21 and 22, 2024, where a salad made with uncooked nopales (prickly pear cactus) was served.

One attendee, a 42-year-old woman, felt dizzy and had blurry vision shortly after eating. Initially, her symptoms seemed minor, but doctors quickly suspected botulism—a serious poisoning affecting the nervous system. By June 27, ten attendees had similar symptoms. The CDC and local health departments began an investigation to find the source of the illness.

After thorough lab tests, officials discovered that the nopales in the salad had been left unrefrigerated in the heat for two days, allowing the bacteria to thrive. This incident marked one of California’s largest documented botulism outbreaks.

Nopales, often praised for their health benefits, were improperly prepared in this case. The salad maker had preserved nopales in reused glass jars, sealing them tightly and storing them in a shed for six weeks. Experts warn that such practices create ideal conditions for C. botulinum spores, which thrive in low-oxygen and low-acid environments.

As a result, the eight diagnosed patients shared similar symptoms: double vision, difficulty swallowing, and muscle weakness. Hospital stays ranged from two to 42 days, with two patients needing mechanical ventilation. Thankfully, all individuals recovered, but botulism remains a potentially life-threatening condition.

The CDC notes that botulism is rare, with about 25 cases reported annually in the U.S. However, for those affected, especially in severe cases, recovery can be lengthy and includes rehabilitation to regain lost abilities.

The Fresno health department emphasized the importance of proper food storage and cooking techniques. Foods at risk for contamination need to be heated thoroughly to 240–250°F. Awareness and education on food safety are crucial to preventing such hazards in the future.

For more on food safety guidelines, you can visit the CDC’s recommendations.

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