Five people have been hospitalized with symptoms suggestive of botulism in the Centre-Val-de-Loire region. Poorly sterilized homemade pesto is suspected of making them sick. The Ministry of Health issued an alert on Tuesday. What are the symptoms of this disease and how can it be prevented?
Just a few months after the 16 cases of botulism in Bordeaux (Gironde), including one fatal case, five people were hospitalized in the Centre-Val-De-Loire after the onset of symptoms suggestive of the disease. The Ministry of Health indicated in a press release on Tuesday, September 10, that these are probable cases of botulism, pending the biological expertise carried out by the Pasteur Institute on the leftover meals sent to it. The results should be available within two days.
Risky sterilization
The patients fell ill after a family meal and eating wild garlic pesto from an artisanal producer, “O petits Oignons”. “The Indre-et-Loire Departmental Directorate for the Protection of Populations (DDPP) immediately carried out investigations with the producer of these preserves. As the artisanal production conditions did not guarantee the sterilization of the jars, a recall of all the jars manufactured was therefore decided immediately as a precaution (all manufacturing dates, all best before dates – DLUO)”, indicates the ministry.
Toxins responsible for the disease
The pathogen involved in botulism is the bacteria Clostridium Botulinum (C. botulinum). It multiplies in so-called anaerobic conditions, that is, when there is little or no oxygen. The bacteria multiply and produce toxins that are responsible for the disease. Foodborne botulism occurs in humans after the consumption of poorly preserved and poorly sterilized foods, with low oxygen content and contaminated with botulinum toxins (canned goods, jars, vacuum packaging).
The ministry is urging people who have products of the brand, sold in Indre-et-Loire, not to consume them. As for those who have consumed them, they are urged to consult a doctor without delay in the event of symptoms.
What are the symptoms of botulism?
The average incubation period for botulism is 12 to 36 hours but can vary from 2 hours to 8 days, depending on the amount of toxin ingested. Symptoms include:
- eye damage (accommodation defect, blurred vision);
- dry mouth (associated with difficulty swallowing or even speaking);
- digestive disorders (abdominal pain, nausea, vomiting, diarrhea);
- neurological disorders (responsible for a risk of choking).
“In advanced forms, the symptoms progress to descending paralysis of the limbs and respiratory muscles. It is this respiratory failure that leads to death,” adds the Pasteur Institute.
The diagnosis is made by clinical examination. Laboratory tests can confirm it. These tests “aim to highlight the toxin in the food sample suspected of being the cause of the poisoning, or the bacteria from the stools of the patient.”
What are the treatments?
Treatment of botulism is based on symptomatic management, with, in severe forms, intensive respiratory care with assisted ventilation. During early management (within hours or the first days following the onset of symptoms), anti-toxin treatment can be administered.
Antibiotic treatments may only be effective in cases of wound botulism.
A vaccine exists but it is reserved for certain categories of people (such as the military), and can cause significant side effects.
How to prevent botulism?
To avoid getting sick, it is recommended to:
- to clean food very carefully before canning it;
- to scrupulously respect the rules of sterilization;
- not to consume bulging or deformed cans;
- not to consume cans giving off a suspicious odor;
- not to consume cans that do not make noise when opened (air intake);
- for family hams and cold meats, respect the salt concentrations and the brining time
- to respect the cold chain;
- to respect the consumption deadlines.
