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Botulism in Spain: outbreak linked to omelettes sold in Spain, Andorra, France, Portugal

11 August 2023

The European Centre for Disease Prevention and Control (ECDC) has reported five confirmed and four probable cases of botulism in Spain between 21 June 2023 and 31 July 2023. The outbreak is thought to be linked to consumption of packaged Spanish potato omelettes from different brands and supermarkets in different parts of Spain. Two of the cases were reported by Italy, in travellers who had eaten potato omelettes whilst in Spain.

One of the suspected brands of omelettes which are distributed to Andorra, France and Portugal are produced by Palacios Alimentación in Mudrián (Segovia). The factory ceased operation and recalled all suspected omelettes made before before 18 July 2023 as a precaution. Production has now started again.

Botulism is a serious neuroparalytic illness caused by neurotoxins produced by Clostridium botulinum bacteria. The disease can occur naturally (e.g., foodborne botulism or wound botulism), or can be iatrogenic (induced unintentionally) following administration of botulinum neurotoxins (Botox) for therapeutic or cosmetic reasons.

Symptoms of botulism can develop within a few hours to several days after exposure and include generalised / facial weakness, visual impairment, fatigue, paralysis, breathing and/or swallowing difficulties.

Treatment includes administration of botulinum anti-toxin, and severe cases often require intensive care treatment. If treatment is successful, complete recovery can take weeks to months. The fatality rate following food-borne botulism is 5-10%.

Advice for Travellers

In relation to this particular outbreak, any Spanish omelettes manufactured prior to 18 July 2023 by Palacios Alimentación in Mudrián (Segovia) should not be eaten and should be thrown away, or returned to the point of sale.

All travellers, irrespective of destination are potentially at risk of botulism infection. Travellers should be advised to:

  • practice good hand hygiene and effective food and water precautions at all times
  • avoid eating food from bulging or damaged cans, foul-smelling preserved foods, foods stored at the incorrect temperature or out-of-date foods
  • avoid/exercise caution around consuming food that is home canned/preserved/cured (including honey from local unregulated suppliers) as these have occasionally been shown to be a source of infection
  • avoid storing food whlst travelling unless they have access to appropriate facilities - many cases of botulism are linked to food that is improperly refrigerated prior to consumption
  • seek urgent medical advice if they develop symptoms

Further information