Five new cases of botulism were reported on Monday, September 9, one year after the Bordeaux tragedy that left one dead and around fifteen injured. This time, It is a homemade can of wild garlic pesto that is responsible for their condition. The five people affected were hospitalized in intensive care or placed in intensive care.
Botulism “is a serious neurological condition caused by a very powerful toxin that develops in particular in poorly preserved foods“, explains the press release from the Directorate General of Health (DGS). This toxin is generally found in artisanal or home-made preserves.
If you want to make your own preserves, there are a few guidelines to follow. First, it is imperative to select good foodsfresh and if possible organic. Bacteria can develop over months or even years and pesticides evolve over the long term. It is also necessary make sure to properly sterilize the equipment you use.
“It is essential to boil the jars before canning the products, and to respect the filling limit. When closing, check that there are no impurities on the edges of the jars and sterilize them for a maximum of one hour at 100 degrees, that is to say at boiling point“, explains Yves Camdeborde, author of Preserve, cook! at Albin Michel and a figure of bistronomy.
At the time of consumption, it is also necessary be vigilant to strange smells or color changes. It is better to waste a can than risk being poisoned.
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