French woman (32) dies; improperly processed fish due to botulism;

A 32-year-old French woman died in hospital after suffering food poisoning from 25 people, including the Irish, who came to watch the Rugby World Cup in France. Her Irish husband is being treated in intensive care at a hospital in France.

Misfortune befell those attending Ireland's Rugby World Cup match against Romania in Bordeaux last Saturday, September 9. However, France's health department reported that she is now being treated in intensive care for botulism. Irish fans returning from Bordeaux have also been urged by various departments to watch out for symptoms of the life-threatening illness.

Meanwhile, health authorities in the Bordeaux region confirmed 12 cases related to the outbreak. The disease was spread by home-preserved canned sardines served at Tchin Tchin Wine Bar as part of tapas food presentations. The bar is said to be very popular with customers from abroad, however it has now closed down.

The events began on Tuesday evening when the national French Ministry of Health issued a public notice on its website confirming that one person had died, eight others were hospitalized in Bordeaux and the Ile de France (the area around Paris), and seven were admitted to the intensive care unit.

French regional health authority ARS Nouvel-Aquitaine said the patients included people from the Irish, the United States, Canada and Germany who used the wine bar. "We advise Irish nationals who dined at Tchin Tchin Wine Bar between September 4 and 10 to seek immediate medical attention if they experience any symptoms," the medical department said in a statement. They urged anyone who visited the bar to exercise extreme caution and seek medical attention if they experience any symptoms suggestive of infection in this serious condition.

What is botulism?

Botulism is a serious neurological condition caused by a toxin produced by the bacterium Clostridium botulinum. The disease is caused by the development of spore cells after eating toxin-containing food or inside the intestines or wounds of young children. Food botulism is the predominant form of the disease, and symptoms of paralysis usually appear after 12-36 hours of incubation after ingestion of toxin-containing food. Patients often require intensive care treatment, and 5-10 percent of patients die.

What are the symptoms of botulism?

It initially affects the cranial nerves and can cause blurred or double vision, difficulty swallowing or speaking, drooping eyelids, facial weakness, and tongue weakness. As the toxin travels, more weakness develops in the neck and arms, which then affects breathing and lower body muscles. Severe respiratory problems may occur requiring ventilation in the hospital. Patients usually have no fever and no loss of sensory function or awareness. Foodborne botulism can also cause nausea, vomiting, diarrhea, and abdominal pain.

How do you catch botulism?

Symptoms are not caused by the bug itself, but by ingesting or inhaling the toxin released by the bacterium. Botulism spores are widespread in the environment and can be found in dust, soil, and untreated water. Foods that can cause botulism outbreaks include: meat products such as sausage and cured ham; canned, vacuum-packed, smoked or fermented fish; Vegetables preserved by canning; Honey and cheese. Foods stored at home are a particular hazard.

Benjamin Clouseau, head of intensive care at Bordeaux University Hospital, warned in tweets that others may have returned home without yet knowing they were ill. Failure to diagnose is a serious risk.