Two outbreaks of botulism associated with consumption of green olive paste, France, September 2011.

J.M Pingeon (1) , C Vanbockstael (2) , Michel Popoff (3) , L.A King (2) , B. Deschamps , G Pradel (4) , H Dupont (5) , S Spanjaard (4) , A Houdard (1) , C. Mazuet (3) , B Belaizi , S. Bourgeois (6) , S Lemgueres (4) , K Debbat (4) , P Courant (4) , R Quirin (6) , P. Malfait (2)

1 ARS - Agence Régionale de la Santé
2 INVS - Institut de Veille Sanitaire
3 Bactéries anaérobies et Toxines
4 Centre Hospitalier Henri Duffaut (Avignon)
5 CHU Amiens-Picardie
6 LRRS - Laboratoire de Recherche sur la Réactivité des Solides

Two family outbreaks of botulism (a total of nine cases) were identified in south-east and northern France in early September 2011. The source of infection was considered to be a ground green olive paste. Botulinum type A toxin was identified in seven cases and in the incriminated olive paste. Incorrect sterilisation techniques were observed at the artisanal producer’s workshop. These episodes highlight the potential public health threat of Clostridium botulinum linked to inadequate sterilisation of food products.

Domains: Toxicology and food chain

J.M Pingeon, C Vanbockstael, Michel Popoff, L.A King, B. Deschamps, et al.. Two outbreaks of botulism associated with consumption of green olive paste, France, September 2011.. Eurosurveillance, 2011, 16 (49), pp.20035. ⟨10.2807/ese.16.49.20035-en⟩. ⟨pasteur-01763106⟩