Five people were hospitalized in Indre et Loire following contamination by botulism after consuming canned pesto.
- On September 10, health authorities issued an alert about the hospitalization in Indre et Loire of five people showing symptoms of botulism.
- The patients had all consumed the same canned pesto.
- Botulism is a serious disease that manifests itself through digestive and neurological disorders and can be fatal in 5 to 10% of cases.
Five people have been admitted to hospital in Indre et Loire after eating canned pesto. These patients have been placed in intensive care due to symptoms of botulism, such as abdominal pain, nausea, diarrhea and swallowing problems. Paralysis of the limbs and respiratory muscles can also occur in the most severe forms of botulism. It is this respiratory failure that can lead to death.
Botulism, a disease to be taken seriously
Botulism is a rare but serious neurological disease caused by the bacterium Clostridium botulinum, which multiplies in poorly preserved food. The condition can be fatal in 5 to 10% of cases, highlighting the importance of prompt and adequate treatment.
To date considered as “the most powerful poison that exists”according to Anses (French National Agency for Food, Environmental and Occupational Health Safety), botulinum toxin does not need to be ingested in large quantities to trigger botulism. A few grams of food containing it are enough for an adult to contract the disease. In a newborn or young child, the ingestion of ten to a hundred spores is capable of causing a poisoning, which can represent quantities as small as a few milligrams of food.
Treatments and preventive measures for botulism
Management of patients with botulism requires intensive respiratory care. It is crucial to administer botulinum antitoxin within hours of the onset of symptoms to avoid serious complications. Prompt intervention is essential to ensure optimal recovery. Rapid diagnosis and treatment are essential elements in patient management to avoid fatal complications.
Furthermore, preventing botulism involves proper food handling and storage, emphasizing the importance of good food safety practices. Vigilance regarding the quality and freshness of the products consumed is essential to reduce the chances of exposure to this dangerous bacterial toxin.