The Regional Health Agency (ARS) of New Aquitaine announced this Tuesday that it received reports of seven probable cases of botulism on Monday, six of them treated at the Bordeaux University Hospital. An eighth case is being analyzed, but all of these people frequented the same bar in Bordeaux last week.
Given the severity of this disease and its incubation time, which can be rapid, the ARS alerted the SOS Medical network and the services, it stated in its statement. What is this disease and why is it monitored so closely?
• How does it develop?
Botulism is a “rare but serious neurological condition” caused by a powerful neurotoxin produced by the bacteria. Clostridium botulinum, according to Public Health of France (SPF).
The most common form is food-borne botulism, according to this public establishment dependent on the Ministry of Health. It is developed “in preserves that have not gone through an extensive sterilization process: sausages, sausages or even preserves of family or artisanal origin,” according to the ARS. In the cases detected in Bordeaux, “the suspected foods are currently canned sardines made at home by the restaurateur.”
The SPF explains on its site that the incubation period (time between the moment of contagion and the appearance of symptoms) of dietary botulism is on average 12 to 72 hours, but depends on the amount and type of toxin ingested. It is not transmitted from one individual to another. In France, the average annual incidence of this disease is 0.4 cases per million inhabitants.
• What are the symptoms?
Botulism is manifested by early digestive signs that may be fleeting (abdominal pain, nausea, vomiting and diarrhea), eye damage (lack of accommodation, blurred vision) and neurological symptoms responsible for a risk of aspiration.
It can also present in the form of dry mouth accompanied by difficulty swallowing or even speaking and weakness of the extremities. “In advanced forms of botulism, signs of paralysis are observed: paralysis of the limbs, paralysis of the respiratory muscles,” according to Public Health France. Fever is not one of the signs of the disease.
What are the risks?
According to the World Health Organization (WHO), a UN agency, botulism can be fatal in between 5 and 10% of cases. Mortality is particularly high for people who do not receive early diagnosis.
Those who are benefit from a botulinum antitoxin and, sometimes, intensive respiratory care (assisted ventilation). “The vast majority of patients treated without delay recover without sequelae, but the duration of treatment and convalescence can last several months,” specifies the ARS of Nouvelle-Aquitaine.
Since 1986, in France, cases of botulism have been reported to the SPF, in particular to identify “the emergence of new strains or new risk foods”, according to the public body. This monitoring also makes it possible to “detect clustered cases of botulism for which withdrawal and recovery measures may be necessary.”
How can we prevent it?
To prevent the risk of botulism, the Government of Canada recommends on its website to quickly refrigerate leftover food, keep foods in oil, such as vegetables and herbs, in the refrigerator, and keep baked potatoes warm in foil until ready. to serve, or place them in the refrigerator. in refrigerator.
He also advises people who make their own preserves to find out about the safety rules to follow. “You should never eat food from cans that are leaking or whose ends are swollen or dented,” the Canadian government also supports.
Source: BFM TV
