Tracing bordeaux 'botulism' cases difficult as tourists affected

THE WINE BAR IN QUESTION IS POPULAR WITH FOREIGN VISITORS. IT IS THOUGHT THAT AT LEAST 25 PEOPLE ARE AFFECTED, SOME OF WHOM MAY NO LONGER BE IN FRANCE Tracing all potential victims of the

suspected botulism outbreak in Bordeaux – IN WHICH ONE WOMAN HAS DIED AND NINE OTHERS BEEN HOSPITALISED – is being made difficult by the high number of international visitors to the bar. The

Tchin Tchin Wine Bar in the heart of Bordeaux’s city centre was predominantly filled with clientele visiting the city from elsewhere, including many international tourists. Authorities

believe up to 25 people could be affected, with a number of these being travellers who have already left France. So far, the nationalities of those sick with suspected botulism include

American, German, and Canadian – one woman is currently hospitalised in Spain, although it is unknown whether she is Spanish or visiting the country. Alongside her, there are eight victims

currently hospitalised in France – either in Bordeaux or the Île-de-France region – five of whom remain in intensive care. This includes the partner of the 32-year old woman who died who was

hospitalised in the Île-de-France region on Tuesday. Whilst foodborne botulism cannot be passed from person to person, the sickness can sometimes take up to 72 hours to appear after eating

contaminated food. This means a number of tourists could have left the country before becoming sick. BAR HAS BEEN CLOSED, AUTHORITIES WAIT TO SEE IF MORE CASES APPEAR Health authorities are

waiting to see if more cases are reported, either domestically or abroad, that can be traced back to the bar. The bar itself has been closed, with authorities conducting a deep clean of the

premises, alongside removal of all tinned products. Preliminary results of further testing of potentially contaminated products from the bar will be available on Friday. WHAT ARE SOME OF THE

SYMPTOMS? Foodborne botulism is extremely rare with only 0.4 cases per million inhabitants per year in France. The fatality rate for foodborne botulism is around 5% – 10% but many who are

sick require intensive care and may even need to be put on life support. Common symptoms include dizziness, diarrhoea, fatigue, vomiting, or abdominal pain – one or more of these occur in

around 85% of cases. In 60% of cases, blurry vision is a symptom, and for around half of those sick with the bacteria they have difficulty swallowing. If you have eaten at the Tchin Tchin

Wine bar and are experiencing any of the symptoms, you are recommended to seek immediate medical assistance. HOW CAN YOU DETECT BOTULISM? All of the cases traced back to the bar originate

from customers eating tinned sardines that were tinned by the restaurant owner. Commercially tinned and canned products have to undergo rigorous sterilisation to prevent botulism and other

illnesses, meaning the majority of foodborne cases come from home-made tinned or canned products. Botulism itself does not have a distinct smell, but foods infected by the toxin may smell

‘off’ when the tin or can is opened for the first time. One telltale sign is that the tin or can is damaged from the inside before being opened, either by looking gassy or swollen. If you

are canning foods at home, you should rigorously follow the rules relating to the specific product itself. There are differences in canning depending on the Ph chemical balance of the food

item, which can affect how long it needs to be soaked in brine or acid. General advice includes using a bain-marie to sterilise jars before using them, and replacing jars after being used to

can products a few times, instead of overusing them. More general advice on spotting botulism in home-canned food can be found in English from the US Centre for Disease Control and

Prevention HERE. RELATED ARTICLES: NEARLY 6,000 FOOD PRODUCTS RECALLED IN FRANCE OVER TWO YEARS LISTERIA FEARS SPARK MASS RECALL OF CHICKEN AND CHARCUTERIE IN FRANCE