Botulism in France: Indre-et-Loire, wild garlic pesto recalled

The French government has reported an outbreak of botulism in the Indre et Loire department. Five people have been hospitalised after eating wild garlic pesto with the "O Ptits Oignons" brand.

The affected product is known to have been sold at these events:

• "Fête des Plantes et du Printemps" at the Château de la Bourdaisière in Montlouis-sur-Loire, from 30 March 2024 to 1 April 1 2024
• "Nature en fête" festival at the Château de Cangé in Saint-Avertin, on 13 and 14 April 2024;
• "Foire à l'ail et au basilic" in Tours on 26 July 2024 ;
• "Festival de la tomate et des saveurs" at the Château de la Bourdaisière in Montlouis-sur-Loire, on 7 and 8 September 2024

Any wild garlic pesto with the "O Ptits Oignons" brand must not be eaten and must be thrown away. Anyone who has eaten this product should seek urgent medical advice.

Symptoms of botulism can develop within a few hours to several days after exposure. In food borne botulism gastrointestinal symptoms such as nausea, vomiting, diarrhoea, may precede neurological symptoms but are not always present. It is noted that initial symptoms of diarrhoea could be followed by constipation. Neurological symptoms may include generalised / facial weakness, visual impairment, fatigue, paralysis, breathing and/or swallowing difficulties.

Treatment may include 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

All travellers, irrespective of destination are potentially at risk of botulism poisoning or 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eating food from bulging or damaged cans, foul-smelling preserved foods, foods stored at the incorrect temperature or out-of-date foods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

For further information see NHS UK: Botulism