In France, several people are suspected of developing botulism after eating pesto.
The Centre-Val-de-Loire Regional Health Service received reports of five probable cases of botulism following a family meal.
Sick people ate wild garlic pesto from the brand ‘O Ptits Oignons’. The five cases are currently hospitalized in an intensive care unit.
Leftover food, including the pesto, was sent to the Institut Pasteur for analysis.
An investigation by the Departmental Directorate for the Protection of Populations of Indre-et-Loire at the producer showed that the artisanal production conditions do not guarantee sterilization. As a precaution, all pots were recalled.
The pesto was sold at four events in Indre-et-Loire, the first at the end of March 2024 and the last on September 7 and 8.
Authorities advised people who still had the products not to consume, open and throw them away.
In September 2023, during the Rugby World Cup, foodborne botulism affected 16 people in Bordeaux. Patients consumed locally produced canned sardines at the Tchin Tchin Wine Bar restaurant.
Botulinum poisoning is a rare but life-threatening condition caused by toxins produced by the Clostridium botulinum bacteria. With foodborne botulism, symptoms typically begin 18 to 36 hours after eating contaminated food. However, they can occur as early as six hours or up to ten days later.
Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis (especially of the muscles used for breathing), a thick-feeling tongue, dry mouth, and muscle weakness.
(To sign up for a free subscription to Food Safety News, click here.)