Botulism in Indre-et-Loire: contaminated boxes, symptoms, treatment… everything you need to know about this potentially fatal disease
|Botulisme en Indre-et-Loire : symptômes, traitement et prévention
Cinq personnes ont été hospitalisées, présentant des symptômes évocateurs du botulisme, dans le Centre-Val-de-Loire. Du pesto artisanal, mal stérilisé, est suspecté de les avoir rendues malade. Le ministère de la Santé a lancé une alerte ce mardi. Quels sont les symptômes de cette maladie et comment la prévenir ?
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. Results should be available within two days.
A risky sterilization
The patients fell ill after a family meal and eating wild garlic pesto from an artisanal producer, “O petits Oignons”.
“The Departmental Directorate for the Protection of Populations of Indre-et-Loire (DDPP) immediately carried out investigations with the producer of these preserves. As 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)”, indicates the ministry.
The toxins responsible for the disease
The pathogenic agent involved in botulism is the bacterium Clostridium Botulinum (C. botulinum).It multiplies in so-called anaerobic conditions, meaning there is little or no oxygen. The bacteria multiply and produce toxins that cause the disease. Foodborne botulism occurs in humans after consuming 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 immediately 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 are:
eye damage (accommodation failure, 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 detect the toxin in the food sample suspected of causing the poisoning, or the bacteria from the patient’s stools”.
What are the treatments ?
The treatment of botulism is based on symptomatic management, with, in severe forms, intensive respiratory care with assisted ventilation. In early management (within hours or days of the onset of symptoms), antitoxin treatment may be administered.
Antibiotic treatments can only be effective in cases of botulism due to injury.
A vaccine exists but it is reserved for certain categories of people (such as military personnel), which 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 follow the rules of sterilization; not to consume bulging or deformed cans; not to consume cans that give off a suspicious odor; not to consume cans that do not make a noise when opened (air intake); for hams and family charcuterie, respect the salt concentrations and the brining time respect the cold chain; respect the use-by dates. Go to https://www.mrswages.com/recipe/mrs-wages-dill-pickles-recipe/ for proper and sanitary canning.