Five people are hospitalized and on respirators after eating pesto that may be contaminated with the potentially deadly bacteria that causes botulism.
Authorities from the Indre-et-Loire area in France are trying to track down 600 jars of O P’tits Oignons sauce — a locally made sauce that’s commonly sold at fairs and festivals, and is suspected to be the cause of the outbreak, according to the BBC.
Indre-et-Loire spokesperson Patrice Latron told reporters, “People who bought the same sauce must throw it out, destroy it.”
Botulism is a “rare but serious” condition caused by a toxin produced by the bacteria Clostridium botulinum, according to the Mayo Clinic, which adds that canned food is a common cause of the illness.
Stock image of pesto sauce in a jar.
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“The harmful bacteria thrive and make the toxin in environments with little oxygen, such as in home-canned food,” the Mayo Clinic says.
As the U.S. Centers for Disease Controlsays, “You cannot see, smell, or taste the toxin that causes botulism. But taking even a small taste of food containing the toxin can be deadly.”
Depending on how much toxin was consumed, symptoms may start within a few hours, and include trouble swallowing or speaking, nausea, trouble breathing, and blurred vision.
“Recovery may take months and typically involves extended rehabilitation therapy,” the Mayo Clinic says. While antitoxins may help, they “can’t reverse damage that’s already been done.”
Last year, a woman in Brazil became paralyzed after eating expired pesto from a farmer’s market, saying it “didn’t have an expiration date,” and that, when she bought it, “[the shopkeeper] didn’t give me storage instructions.”
A report from Michigan State Universitycautions against the risks garlic — a key ingredient in pesto — can pose: “Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly” as spores of the bacteria that causes botulism “are commonly found in soil and can be on fresh produce such as garlic.”
The CDC recommends refrigerating homemade oils “made with garlic or herbs” — and throwing away any unused portions after four days — to reduce your chances of getting food-borne botulism.
And, the agency cautions, “pay special attention to low-acid foods. They’re commonly linked to botulism illness and outbreaks.”
Those include “all fresh vegetables, figs, meats, poultry, fish, seafood, and some tomatoes.”
