Woman Dies From Food Poison After Sardine Dinner

Health officials reported that a woman in France died from botulism after consuming sardine dish at a restaurant last week and that 12 other people were receiving treatment for the uncommon illness.

A deadly neurological condition known as botulism is often brought on by consuming food that has been inadequately kept. The DGS health authority reported late yesterday that the restaurant in Bordeaux, southwest France, had kept the sardines itself.

A source familiar with the situation indicated that the 32-year-old woman’s nationality has not yet been established.

Twelve more patients were still undergoing emergency care early today, according to physician Benjamin Clouzeau at the Pellegrin Hospital in Bordeaux. Five of them are on respiratory support.

Americans, Irish, and Canadians were among the group, he claimed. The doctor reported that a Barcelona, Spain resident and a German national both returned home for treatment.

Between September 4 and September 10, when the town of Bordeaux, which is well-known for its wine and gastronomy, generally sees a big influx of tourists, they all eat at the restaurant called the “Tchin Tchin Wine Bar” in Bordeaux.

The DGS claimed that they all consumed sardines that had been kept in jars by the restaurant’s owner.

Because of a toxin produced by the clostridium botulinum bacteria that might develop when conserved food is not fully sterilized, botulism is fatal in five to ten percent of cases.

The DGS stated that authorities were still conducting tests at the restaurant and that it was not possible to rule out the emergence of more botulism cases, which have an incubation period of up to several days.

The afflicted respiratory muscles provide the greatest immediate hazard as it can cause muscle paralysis that lasts for several weeks.

The restaurant owner was quoted by the neighborhood daily Sud-Ouest as claiming that he had thrown out several of the jars holding sardines because they had a “strong smell” coming from them when he opened them.

Others, though, he claimed, “looked in good condition and were served up to clients.