France restaurant death sparks urgent search for British diners - fears others could die
A stock image of people eating dinner
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A restaurant in France has raised alarm bells for British health officials following the death of a woman after eating sardines.
There are growing concerns other diners could die following the passing of a woman who contracted botulism.
A dozen people, mostly foreigners, are also being treated for the rare condition.
French officials confirmed on Wednesday that the patients are from America, Ireland, Germany and Canada.
People have been encouraged to visit A&E
PAA number of British nationals are in Bordeaux at the moment as France hosts the 2023 Rugby World Cup.
Welsh and Irish supporters were in the Pearl of Aquitaine over the weekend to watch Warren Gatland’s side edge out Fiji and Andy Farrell’s men romp to victory against Romania.
Fijians, Georgians, Samoans and Chileans will venture to Bordeaux for remaining matches in the coming weeks.
The UK Health Security Agency said it was aware of a “small number” of British nationals who ate at the Tchin Tchin Wine Bar between September 4 and 10 and were now receiving medical attention in Britain.
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An image from inside the Tchin Tchin Wine Bar
Tchin Tchin Wine Bar
However, there could be a number of other Britons who have not yet been traced.
People who ate at the restaurant in that time period should contact their local A&E department urgently, the UKHSA said.
A spokesperson added: “Botulism does not spread from person to person and there is no risk to the general population.”
Dr Benjamin Clouzeau, an emergency ward doctor from Bordeaux’s Pellegrin hospital, said the woman had checked into a hospital near Paris where she lived after travelling back with her partner.
Wales fans outside the stadium before the 2023 Rugby World Cup Pool C match at the Stade de Bordeaux, France
PA
The patient died at her home and her partner remains in intensive care.
Tchin Tchin Wine Bar’s owner preserved the sardines himself.
The eatery closed on Wednesday, with the owner told to abstain from further homemade sardine preservation.
Stock was seized for further testing and the restaurant will undergo a thorough clean.
A close up image of dried sardines
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A total of 25 people could be affected as botulism has an incubation period of several days.
Botulism is deadly in five to 10 per cent of cases because of a toxin generated by clostridium botulinum bacteria when preserved food is insufficiently sterilised.
The serious neurological illness can cause muscle paralysis for several weeks.
However, the most immediate danger concerns respiratory muscles.