Communicable Disease
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Current Issues -- Cucurbitacin
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Unusual Illnesses Following Consumption of Delicata Squash (posted 12/16/04)In November, the Department of Health received reports of 4 people (from two households) who became ill after eating delicata squash purchased from various sources. The cause of the illnesses is suspected to be a natural plant toxin called cucurbitacin. Illness from this toxin appears to be a very rare event. Individuals who experience illness related to eating squash should call their local health department. Cucurbitacin is produced in small amounts by all plants in the family Cucurbitaceae (squash, pumpkins, zucchini, cucumbers, melons, and gourds) and serves as a defense mechanism against insects. Domesticated plants usually have low toxin levels. When eaten in small amounts, the toxin imparts only a slightly bitter taste, such as from the skin of cucumbers. In larger amounts, the toxin may produce a strongly bitter taste, stomach cramps, and diarrhea. The amount of toxin production in the plants can vary between seed batches depending on cross-pollination, reversion to wild plant characteristics, and possibly on growing conditions. The level of cucurbitacin cannot be determined from the appearance of the vegetable. However, if a consumer tastes a member of the Cucurbitaceae family, that has an unusually strong, bitter taste, they should spit out the vegetable and discard any remaining to avoid illness. Swallowing as little as 3 grams of zucchini with abnormally high cucurbitacin levels has been reported to cause illness. References: |
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