‘Rotten pie’ linked to botulism outbreak in Algeria | Outbreak News Today Outbreak News Today
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“Rotten pie” and a north African sausage called “cachir” is being blamed for a botulism outbreak in Batna, Algeria, according to a El Watan report (computer translated). The seven patients, four adults and three children are under medical supervision at the resuscitation department of the university hospital center (CHU) of Batna.



The report notes that some of these patients have consumed cachir and other rotten pie, whose origin has been identified and whose samples were sent to the Algiers pastor Institute for analysis, said Abdelhafid Seddouk, head of service prevention to management of health, emphasizing that it is for the time of “suspects” that only the results of the analysis confirm.

As a precaution, a public appeal was launched on the airwaves of Radio Batna to ask the population to avoid for the time consuming cachir or pâté.

Food borne botulism is a severe intoxication caused by eating the preformed toxin present in contaminated food.

Food borne botulism occurs when the bacterium Clostridium botulinum is allowed to grow and produce toxin in food that is later eaten without sufficient heating or cooking to inactivate the toxin. Botulinum toxin is one of the most potent neurotoxins known.

Growth of this anaerobic bacteria and the formation of the toxin tend to happen in products with low acidity and oxygen content and low salt and sugar content. Inadequately processed, home-canned foods like asparagus, green beans, beets, and corn have commonly been implicated.

However, there have been outbreaks of botulism from more unusual sources such as chopped garlic in oil,chili peppers, improperly handled baked potatoes wrapped in aluminum foil and home-canned or fermented fish. Garden foods like tomatoes, which used to be considered too acidic for the growth of Clostridium botulinum, is now considered a potentially hazardous food in home canning.

Though more common in home-canned foods, it does happen occasionally in commercially prepared foods.

Typically in a few hours to several days after you eat the contaminated food you will start to show the classic symptoms; blurred vision, dry mouth, and difficulty in swallowing. Gastrointestinal symptoms may or may not occur. If untreated, the paralysis always descends through the body starting at the shoulders and working its way down.

The most serious complication of botulism is respiratory failure where it is fatal in up to 10% of people. It may take months before recovery is complete.

If the disease is caught early enough it can be treated with antitoxin. If paralysis and respiratory failure happen, the person may be on a ventilator for several weeks.


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