A woman has died and at least 10 people have been hospitalised after cases of foodborne botulism poisoning were reported in the French city of Bordeaux, which is hosting Rugby World Cup matches.
According to French media, almost all of those affected were American, Canadian or German tourists who visited a local wine bar between 4 and 10 September.
It’s understood the person who died was a 32-year-old woman who presented with mild symptoms before her condition suddenly worsened. She was hospitalised in Paris, with her husband also affected.
Regional health authorities said a preserved homemade sardine sauce served at the Tchin Tchin Wine Bar was the most likely source.
‘Strong smell’
The restaurant’s manager admitted he had thrown away some sardines from his batch that had a strong smell.
“Others appeared healthy and were served to customers,” he told the Sud Ouest newspaper. “I am devastated for these customers if it turns out they got sick at my place.”
Botulinum poisoning is a rare but life-threatening condition caused by toxins produced by Clostridium botulinum bacteria.
Those affected – seven of whom are in intensive care in both Bordeaux and Paris – are being treated with an antitoxin. A 12th affected person has returned abroad.
In a post on the social network X, Benjamin Clouzeau, a doctor at Bordeaux’s CHU Pellegrin hospital, said a new case reported in Spain had been linked to the city’s outbreak.
Investigators took 10 samples from the wine bar to search for botulinum and other toxins. Analysis is being carried out by the Pasteur Institute, with results expected in the coming days.
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Incubation worries
Given botulism’s large incubation window, health officials have anyone who visited the bar to be extremely vigilant.
In foodborne cases, symptoms generally begin 18 to 36 hours after the contaminated food is consumed. However they can occur as early as six hours afterwards or as late as 10 days afterwards.
Symptoms include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis, a thick-feeling tongue, dry mouth and muscle weakness.
According to France’s Directorate General of Health botulism develops in “preserved foods that have not undergone an extensive sterilisation process”.
Officials have instructed the outlet, which remains open, to serve only wine and snacks that do not present a botulinum risk.
A recent study published in the journal Frontiers Public Health found 82 foodborne botulism outbreaks in France between 2008 and 2018, with 159 people affected.
