Packaged in a small 90 g glass jar, this product was marketed in several specialized distribution networks and delicatessens. The recall follows a defect likely to alter the conservation of the product over time, a particularly sensitive issue for this type of preparation.
Consumer reminder: TOUPINE AND CABESSELLE green olive tapenade in several stores
The references of the recalled product are as follows:
- Brand : TOUPINE AND CABESSELLE
- Model / Reference: Green olive tapenade 90 g
- GTIN: 3760256650028
- Batch number: 25095TV90A
- Minimum durability date: 04/30/2028
- Packaging: 90 g glass jar
- Marketing period: from 04/04/2025 to 20/11/2025
- Sales area: Whole France
- Distributors: Secrets of Provence, Maison Joia, The cheese oenologist, Comme Chez Grand Mère, Les Hauts de Levens, SARL Fleuri, Chlorophylle, Oxygène the grocer, AgroGata, Caroline en Provence, L’Épicerie, SAS Rhonéa, Interior inspirations, Dragées Chocolates Thé
- End of recall procedure: Reminder in progress
How to get reimbursed?
Consumers who purchased this jar of green olive tapenade can obtain a refund by returning it to the store, even without a receipt. It is recommended that you no longer consume the product and destroy it. A contact number is available: 04 90 20 08 31.
What is botulism?
Botulism is a rare but serious poisoning caused by bacteria Clostridium botulinum. Although rare, cases are nevertheless regularly discovered. Dr. Gérald Kierzek, emergency physician, explains to us that this attack is not benign.
“Botulism is caused by a neurotoxin which, if left untreated, can lead to progressive, potentially fatal muscle paralysis.”.
There are three main forms of botulism:
- Eating : occurs after ingestion of food contaminated by the toxin (poorly sterilized homemade canned goods, bulging canned goods, poorly prepared fish, etc.);
- Infantile : mainly affects infants, often after ingestion of honey or dust containing spores;
- By injury : rarer, observed particularly among injection drug users, similar to tetanus.
However, the mortality rate is estimated between 5 and 10%.
What are the symptoms?
The incubation time for food-borne botulism, the most common, can range from a few hours to a few days. Symptoms generally appear a few hours to a few days after exposure. They can vary in intensity but follow a typical evolution:
- Early digestive problems (abdominal pain, nausea, vomiting, diarrhea);
- Blurred, double vision or difficulty accommodating;
- Persistent dry mouth;
- Difficulty speaking or swallowing;
- Then progressive muscular paralysis, which can extend to the respiratory muscles.
How is botulism treated?
Fortunately, a treatment exists: botulinum antitoxin.
“It is effective if administered within 24 hours of the first symptoms. It neutralizes the circulating toxin” says Dr. Kierzek
Severe cases often require hospitalization in intensive care with respiratory assistance. Antibiotics, on the other hand, do not act on the toxin itself, but can be used in certain cases (such as infant botulism).
Preventing botulism: the right reflexes
The best weapon remains prevention. The health authorities remind us of some essential actions:
- Never consume bulging, damaged or suspect canned goods;
- Always cook food properly before home canning;
- Separate raw and cooked foods to avoid cross-contamination;
- Use clean water and safe products;
- Never give honey to a child under one year old.