ieExplains: What is botulism and what are the symptoms?
The outbreak centred on home-preserved canned sardines served at the Tchin Tchin Wine Bar as part of tapas food presentations. Picture: Facebook
A number of Irish people have been affected by botulism in the French city of Bordeaux, the HSE has confirmed, after an outbreak centred on home-preserved-canned sardines served at the Tchin Tchin Wine Bar.
The French health ministry issued an alert and has since confirmed one death has been associated with the outbreak and a total of 12 cases have been identified up to Wednesday.
Below, we answer some of your questions about the rare condition:
A senior doctor at the hospital caring for the patients urged anyone who had been in the city — which hosted the Ireland vs Romania leg of the World Rugby Cup at the weekend — to be on the alert for symptoms.
The cases are, so far, all linked to the Tchin Tchin wine bar in Bordeaux.
Botulism is a potentially fatal paralytic illness, the Food Safety Authority of Ireland (FSAI) says. It is caused by a toxin produced by a bacterium called Clostridium botulinum.
It can occur when someone eats food in which this bacterium had been able to grow.
No, botulism is not contagious. It cannot be spread from one person to another. Botulism is spread by eating food with the toxin present or a food item containing bacterial spores
People returning from Bordeaux who may have eaten sardines at this bar have been urged by French doctors to monitor for symptoms, as they can take weeks to emerge.
Early symptoms can include double and/or blurred vision, drooping eyelids, and slurred speech. As paralysis worsens this can progress to difficulty swallowing and muscle weakness.
The FSAI warns that if this is left untreated it can progress to paralysis of the arms, legs, and muscles that help you to breathe. Respiratory failure generally causes death in untreated individuals.
Symptoms generally begin 12 to 36 hours after consuming the toxin in food. However, in rare cases symptoms can occur as early as six hours or as late as two weeks after exposure, the FSAI says.
Most people recover but this can take months.
Outbreaks have been recorded in canned food, jarred foods in oil, some fish products, and meat or blood sausages, the FSAI says.
Very rarely. Between 2004 and 2020 there were 11 reported notifications of botulism in Ireland, the FSAI say.
The FSAI and the HSE also warn about the risks of infant botulism, similarly caused by clostridium, but linked to exposure to turtles or turtle feed. These reptiles are not recommended for homes with children aged under five.
