This preventive measure follows the discovery of a suspected case of botulism in a person who consumed one of these products. The Auvergne-Rhône-Alpes Regional Health Agency (ARS) reported the case on Thursday, suspecting contamination by this rare but extremely dangerous toxin, specifies the prefecture in an official press release.
According to the authorities, the affected person ate a pork terrine produced by EARL Les Peupliers, located in Mottier. After symptoms appeared, she was treated medically. The analyzes carried out by the Pasteur Institute on samples of the incriminated terrine have confirmed the presence of botulinum toxin, as well as that of the bacterium Clostridium botulinum, responsible for the production of this toxin.
This recall concerns “a few dozen” jars of pork terrine, available for direct sale at the “Chez Barbier” farm. The health authorities judged that the production conditions of these canned goods did not guarantee sufficient sterilization, thus increasing the risk of contamination. The prefecture therefore ordered the immediate withdrawal of the products concerned and called on customers who had purchased them not to consume them, or even open them, and to dispose of them safely.
The prefecture also recommends the greatest vigilance to people who have potentially consumed these preserves. She invites consult a doctor immediately if symptoms suggestive of botulism appear, such as vision problems, difficulty swallowing, dry mouth or even speech problems. These signs can quickly progress to more serious forms, such as progressive paralysis of the muscles, particularly respiratory muscles, which can lead to death in the most severe cases.
Botulism is a rare neurological disease caused by botulinum toxin, one of the most potent toxins known. It develops in foods that are poorly sterilized or stored in conditions favoring the proliferation of bacteria. Although rare, this food poisoning presents a serious danger, with a mortality rate estimated between 5 and 10% depending on the case. The toxin affects the nervous system, causing muscle weakness that can quickly spread to the respiratory musclesrequiring urgent treatment in a hospital environment.
The public authorities point out that Correct sterilization of canned goods is essential to prevent this type of contamination. They also underline the importance of preventive measures, particularly for small artisanal producers, in order to guarantee the food safety of the products put on sale.
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