Health officials warn Americans about leftovers after Colorado woman, 23, is left paralyzed and on a ventilator by deadly bacteria she caught by ‘not heating up SOUP properly’
Health officials in Colorado are warning Americans to properly refrigerate and heat their food after an exchange worker was left paralyzed by a deadly bacteria.
Claudia de Albuquerque Celada, 23, is in the hospital on a ventilator after contracting botulism, a rare foodborne pathogen that attacks the body’s nerves.
Local health officials have traced the Brazilian resident’s infection to a prepackaged soup she purchased “from a major retailer” while working in Aspen in February.
Tests of soup samples from the same supermarket came back negative – leading officials believed that the way Ms. Albuquerque Celada stored or cooked the soup was the problem.
Claudia de Albuquerque Celada, 23, originally from Brazil, was on a work exchange program in Colorado when she became infected with botulism. The disease, which affects about 100 Americans each year, left her paralyzed
It is believed she contracted the disease from store-bought soup that had been stored in a plastic jar, although the health department did not specify a brand or store
It is thought that Mrs. Albuquerque Celada did not keep the soup sufficiently refrigerated, did not reheat it thoroughly or left the leftovers for too long before putting it back in the refrigerator.
A spokesperson for the Pitkin County Health Department told DailyMail.com it was a tragic accident and reminded people to ‘reassess their food handling practices’.
Officials urge people to keep soup and all perishables refrigerated at 40 degrees Fahrenheit or colder, ensure food is fully heated and avoid leaving food on the counter for more than an hour.
The bacteria that cause botulism are found in soil and the ocean floor, where they can remain on the surface of foods such as fruits, vegetables and seafood.
These bacteria produce spores, which act as protective coatings, which are usually harmless.
However, warm and wet, cramped spaces without oxygen, such as plastic pots and cans, can cause the bacteria to release toxins that attack the central nervous system.
Certain heating, handling and storage conditions can also create an environment in which the spores of botulism bacteria can grow and become fatal.
The CDC estimates that only 25 cases of foodborne botulism occur in the US each year, making it virtually rare.
Ms. Albuquerque Celada’s family said in social media posts that she remains paralyzed and relies on a ventilator to breathe
The Pitkin County Health Department said that because the food itself tested negative for botulinum bacteria, Ms. Albuquerque Celada likely became ill due to improper food handling, such as not properly cooling or heating.
“Since an outbreak has been ruled out, we are really focusing on the prevention aspect,” a Pitkin County Health representative told DailyMail.com.
‘Because there was no common source of exposure affecting a larger proportion of the population, or if there were multiple cases, we consider food handling likely to be the cause of the infection.’
Ms. Albuquerque became ill in February about 15 days after eating the contaminated food.
Her sister, Luisa Albuquerque, wrote on Instagram that her sister left work early after experiencing dizziness, double vision and difficulty breathing.
Within 24 hours her entire body was paralyzed.
The health department said that while it cannot “specifically confirm which products led to the infection,” a suspected soup product was purchased from a major retailer and stored in a plastic container.
“It does not appear that it was a damage can, and it does not appear that it is due to the product itself,” the department said.
‘It is almost impossible to say definitively at what stage the failure occurred.’
The agency said it sent samples of a brand-name soup from two Aspen supermarkets where Ms. Albuquerque Celada was shopping, which are part of a national chain. The soup was purchased in a plastic, sealed container.
All food samples were negative for botulism.
“This does not necessarily mean that the food the patient ate did not contain it, it really means that we simply cannot definitively confirm what the source of the infection was,” a spokesperson said.
The department said its “best guess” is that Ms. Albuquerque Celada became ill from a combination of three assaults.
The first is improper refrigeration, and the agency emphasized that items purchased from the store marked as refrigerated should be stored this way at home.
This is because temperatures above 4 degrees Celsius make it easier for bacterial spores to form.
In addition, the health department recommended making sure that any food that is reheated, such as on the stovetop or in the microwave, is fully heated, as heat can kill those spores.
‘Sometimes the food in a microwave doesn’t always heat up completely. Make sure you follow the instructions for all those foods so you can heat them to the right temperature all the time,” the rep said.
Finally, officials recommended making sure food isn’t left outside for extended periods of time, allowing the weather to turn cold.
‘So don’t leave things locked on the counter for a few hours. “We really want to make sure that these food products are brought to the right temperature within the correct time,” the Ministry of Health said.
Low-acid foods are the most common sources of botulism cases associated with home canning, including asparagus, green beans, beets, corn and potatoes, according to the CDC.
The family is raising money to return Mrs. Albuquerque Celada to her hometown of Sao Paolo, Brazil
It is unclear what Ms. Albuquerque Celada’s road to recovery will look like, but her family estimates it will take at least six months to a year.
Symptoms of botulism include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurred vision, slurred speech, difficulty breathing and difficulty moving the eyes, according to the CDC.
Foodborne infections can also cause vomiting, nausea, stomach pain and diarrhea.
The CDC estimates that fewer than five in 100 people with botulism die, although they can develop lifelong complications such as shortness of breath and fatigue.
Ms. Albuquerque Celada’s family said she was in the hospital for about 50 days and her recovery is expected to take six months to a year.
The family said on social media that she is stable enough to be transported back to her hometown of Sao Paulo, Brazil.