2023-09-20 07:54:43
Par Anne-Laure Petit-Hénon
Published on 20 Sep 23 at 9:54 See my news Follow News Canned goods are more frequently affected by botulism. (©Towfiqu Barbhuiya – Pexels)
Saturday September 9, 2023, several patients were admitted to the Bordeaux University Hospital (Gironde) for botulinum toxin poisoning. Ten cases are proven, a person died and others are being sought. All would have eaten homemade canned sardines by a restaurateur. THE botulism thrives under certain conditions and some food groups are more affected than others.
Botulism, food poisoning
L’World Health Organization (WHO) defines botulism as follows: “It is poisoning caused by the ingestion of powerful neurotoxinsbotulinum toxins, present in food contaminated. » Clostridium botulinum are the bacteria responsible for botulism.
Botulinum toxins are ingested with foods that have not been processed appropriately and in which the bacteria or their spores survive and produce toxins.
These spores, produced by Clostridium botulinum, germinate in the absence of oxygen.
They are heat resistant and very present in the environmentparticularly in the earth or on plants, but also in the intestines of animals, as indicated the Ministry of Agriculture and Food Sovereignty.
Botulism in vacuum-sealed and canned foods
The National Agency for Food, Environmental and Occupational Health Safety (Considered) notes that the foods most often implicated in cases of botulism are “canned foods ande family or artisanal manufacturing » as :
Artisanal cold cuts: mortadella, salted and dried raw ham, sausage, pâté Canned vegetables Cured meats made from beef Salted and dried fish, fish marinades, vacuum-packed
However, the World Health Organization recalls that “occasionally, industrially prepared foods are also involved.
Acidity, enemy of botulism
Botulinum toxins proliferate less well in increasingly acidic environments. The WHO recalls that: “Botulinum toxin has been found in various foods, particularly in slightly acidic preserved vegetables like green beans, spinach, mushrooms and beets. »
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If we realize our canned at homeit is possible to make them more acidic, as explained by Clémence Delcroix, project manager of the Cultivate Man and the Living division of the Community association in Arques (Pas-de-Calais), responsible for a cannery mobile, to actu.fr.
You can add vinegar or even lemon juice. The advantage of the latter is that it does not alter the taste. Orange juice also helps acidify canned products.
Clemence DelcroixProject manager of the Cultivate Man and the Living division of the Community association
L’alcohol also allows food to be preserved while limiting the spread of botulism.
However, the zero risk does not exist and as soon as there is doubt about a food, it is better not to consume it and throw it away.
Infant botulism: be careful with honey
One form of botulism only affects children: infant botulism. It is especially honey which is associated with a certain number of cases.
Infant botulism mainly occurs in infants under six months and affects those “who swallow spores of C. botulinum, which germinate to produce bacteria which colonize the child’s intestine and release toxins”, as the WHO reminds us.
In most adults and children over six months, this phenomenon does not occur due to natural defenses that develop over time and prevent the germination of spores and the growth of bacteria.
This is why you should not give honey to a child before their first birthday.
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