Report of five probable cases of botulism in Indre-et-Loire: withdrawal and recall of artisanal cans of wild garlic pesto from the O Ptits Oignons brand

On September 9, 2024, the Centre-Val-de-Loire Regional Health Agency received reports of 5 probable cases of botulism, following a family meal and the consumption of wild garlic pesto from the brand “O Ptits Oignons”. These people who presented symptoms suggestive of botulism were taken care of.

Measures implemented

Leftover food from this meal, including wild garlic pesto made by a local producer, was sent to the Pasteur Institute for analysis. The results are expected within two days.

The Departmental Directorate for the Protection of Populations of Indre-et-Loire (DDPP) immediately led the investigations from the producer of these preserves. The artisanal production conditions do not guarantee the sterilization of the jars, A recall of all manufactured jars was therefore decided immediately as a precaution (all manufacturing dates, all best before dates – DLUO).

It should be noted that cans of this pesto were sold at the following events (Indre et Loire department):

• Festival of plants and spring at the Château de la Bourdaisière in Montlouis-sur-Loire, from March 30 to April 1, 2024;
• “Nature in celebration” festival at the Château de Cangé in Saint-Avertin, April 13 and 14, 2024;
• Garlic and Basil Fair in Tours, July 26, 2024;
• Tomato and flavors festival at the Château de la Bourdaisière in Montlouis-sur-Loire, September 7 and 8, 2024.

Given the incubation time (from a few hours to a few days) and the seriousness of the disease, the people who would have consumed these products are called to the greatest vigilance and to consult a doctor in the event of symptoms (vision disorders, difficulties in swallowing, dry mouth, difficulty in speaking) by mentioning this alert.

What is botulism?

Botulism is a serious neurological condition caused by a very powerful toxin that develops in particular in poorly preserved foods. In France, the majority of cases of botulism are linked to preserved foods that have not undergone a thorough sterilization process: salted meats, cold meats or canned goods of family or artisanal origin.

The disease is generally declared from 12 to 72 hours after the consumption of a contaminated food and causes symptoms with variable severity: early digestive signs that can be fleeting (abdominal, nausea, vomiting and diarrhea), ocular damage (lack of accommodation, blurred vision), neurological symptoms responsible for the A defect in swallowing or even speech, more or less strong paralysis of the muscles.

Treatment of botulism is essentially symptomatic and requires, in severe forms, intensive respiratory care with assisted ventilation. Administration of botulinum antitoxin in the hours or first days after the onset of symptoms can shorten the hospitalization time.

The vast majority of patients treated without delay recover without after-effects, but the duration of treatment and convalescence can last several months.

Learn more about botulism and its treatments

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