Five people hospitalised in France with suspected botulism linked to pesto sauce

French government promptly recalls wild garlic pesto sauce and sends samples for testing

Five people in France are reportedly receiving emergency care after suspected botulism contracted from eating contaminated wild garlic pesto.

On Tuesday, the farm ministry reported five probable cases of food-borne botulism in central France, traced to a contaminated pesto sauce sold at regional market fairs.

The disease, which can be fatal, was linked to a product by a small local maker.

“Considering the incubation time (from a few hours to a few days) and the serious nature of the disease, people who have consumed these products are called to be very vigilant and to consult a doctor in case of symptoms,” the ministry said.

The French government promptly recalled the wild garlic pesto sauce and sent samples to the Institut Pasteur for further testing.

French authorities are also trying to track down 600 containers of the sauce.

The five individuals fell ill reportedly after sharing a birthday meal together. Two couples were hospitalised on Saturday, followed by a fifth person on Sunday.

The prefect of Indre-et-Loire, located in west-central France, confirmed that they were conscious but on ventilators while receiving emergency treatment.

“People who bought the same sauce must throw it out, destroy it,” the ministry added.

It was reported that the pesto sauce may have contained a dangerous neurotoxin that can cause paralysis and be fatal if untreated. Symptoms include muscle weakness, difficulty breathing, and blurred vision.

The bacteria, along with its spores, can survive in soil and may be present on the surface of fruits, vegetables, and herbs. It produces powerful neurotoxins that cause botulism, primarily triggered by consuming improperly processed or contaminated food. It requires immediate medical attention.

Symptoms such as drooping eyelids, blurred or double vision, facial muscle weakness, difficulty swallowing, slurred speech, and breathing problems typically appear 12 to 36 hours after consuming contaminated food.

In December last year, a French restaurant owner was charged after a botulism outbreak linked to improperly preserved sardines led to the death of a 32-year-old Greek woman and sickened 16 others. The incident occurred at Tchin Tchin Wine Bar in Bordeaux during Rugby World Cup events.