2024-11-01 20:31:00
The Auvergne Rhône-Alpes Regional Health Agency received a report of a suspected case on Thursday October 31. He had eaten a pork terrine produced by a farm in Mottier, in Isère.
The Isère prefecture announced this Friday, November 1, that it had ordered the recall of a few dozen artisanal cans of pork terrine after the report of suspected botulism in a person who had consumed it.
The Auvergne Rhône-Alpes Regional Health Agency (ARS) received on Thursday the report of this case suspected of being affected by this serious neurological condition, indicates the prefecture in a press release.
The person who “consumed a pork terrine produced on the farm, by the EARL (Limited Responsibility Agricultural Operation, Editor’s note) Les Peupliers” in Mottier (Isère), “was taken into medical care”, specifies. She.
The analysis by the Pasteur Institute “of the remains of the implicated pork terrine (…) confirmed the presence of botulinum toxin and the bacteria producing the toxin”, according to the prefecture.
Canned goods that should not be opened and thrown away
“The production conditions do not make it possible to guarantee the sterilization of the jars”, the authorities have decided to withdraw and recall “a few dozen” of these preserves put on sale at the farm “Chez Barbier”, in Mottier, adds -She.
The prefecture calls on people who have consumed it “to be extremely vigilant, and to consult a doctor in the event of symptoms (vision problems, difficulty swallowing, dry mouth, difficulty speaking), mentioning this alert”. She also invites those who have them not to consume them or open them and to throw them away.
Botulism is a rare and serious neurological condition, fatal in 5 to 10% of cases, caused by a very powerful toxin produced by a bacteria which develops particularly in poorly preserved foods due to lack of sufficient sterilization.
It causes eye problems (blurred vision), difficulty swallowing and, in advanced forms, paralysis of the muscles, particularly respiratory muscles, which can lead to death. In France, botulism is rare: the average incidence has stabilized since 1980 at around 20-30 outbreaks per year, most often involving one to three patients each.
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**Interview with Dr. Emily Carter, Food Safety Expert, on Recent Food Safety Recalls**
**Host:** Welcome, Dr. Carter! Thank you for joining us today to discuss the important topic of food safety, especially in light of the recent recalls involving smoked fish and pork terrine products that have raised concerns about botulism.
**Dr. Carter:** Thank you for having me! It’s crucial that we talk about these issues to ensure public health.
**Host:** Let’s start with the smoked fish recall. Can you explain why smoked fish products, like the North Fish Cold Smoked Capelin, can pose a risk of botulism?
**Dr. Carter:** Absolutely. Smoked fish products can be particularly susceptible to botulism due to the low oxygen environment created during the smoking process. If these products are not cured and refrigerated properly, it allows the Clostridium botulinum bacteria to thrive and produce toxins, which can lead to severe illness.
**Host:** That’s concerning. What should consumers do if they have purchased these products?
**Dr. Carter:** Consumers should check their fridges and pantries for any recalled products. If they find any, they should not consume them, and it’s best to return them to the place of purchase or dispose of them safely. It’s also important to be vigilant about food recalls and follow guidance from health authorities.
**Host:** Now, shifting to the pork terrine recall reported by the Auvergne Rhône-Alpes Regional Health Agency. What can you tell us about the risks associated with that product?
**Dr. Carter:** Similar to the smoked fish, canned or preserved meats, such as pork terrine, can also be risky if not processed properly. The anaerobic conditions in cans can promote the growth of botulism-causing bacteria if the food isn’t adequately heated or sealed during preservation.
**Host:** We’ve seen multiple recalls recently. Does that indicate a larger issue with food safety practices?
**Dr. Carter:** It can be an indication of systemic issues in food safety practices. Regular testing and monitoring are essential, and recalls show that authorities are vigilant, but it also underscores the need for continuous improvement in food processing and handling standards.
**Host:** Great insights, Dr. Carter. Any final advice for consumers to stay safe?
**Dr. Carter:** Always stay informed about food recalls and read labels. It’s also wise to educate yourself about proper food storage and preparation techniques to minimize the risk of foodborne illnesses.
**Host:** Thank you, Dr. Carter, for your expertise and advice. Stay safe and informed, everyone!
