Fatal Food Poisoning Outbreak in Northern France: Butchers Closed Following Child's Death

The food poisoning outbreak in northern France has led to the tragic death of a 12-year-old girl and hospitalized several other children. The local health authorities are investigating the source, with two butchers closed as a precaution following the incident.

A severe food poisoning outbreak in the northern French town of Saint-Quentin has resulted in the tragic death of a 12-year-old girl, with seven additional children hospitalized. The outbreak, which began on June 12, has raised alarms as the affected children, ranging in age from 1 to 12, displayed severe digestive symptoms, including bloody diarrhoea, prompting urgent medical attention over the following days.

Authorities have not yet confirmed the exact cause of the outbreak, but they have temporarily closed two local butchers as a precautionary measure. Reports indicate that many of the sick children had consumed meat products from these establishments shortly before falling ill. The deceased girl succumbed to haemolytic uraemic syndrome (HUS), a rare and serious condition often caused by E.coli bacteria, leading to acute kidney failure.

As of the latest updates, a total of ten confirmed cases emerged, with one child being treated in Reims. Local Mayor Frédérique Macarez expressed ongoing concern, highlighting that investigations continue as health officials explore potential links between the butchers and the cases.

The prefecture confirmed that five children had eaten meat from one of the butchers and one from a second butcher, raising questions about food safety in the area. Samples have been collected from both shops for analysis while parents have been warned against consuming any sausages and lamb purchased from these local butchers in early June.

In light of the ongoing situation, public health authorities have reassured residents that local tap water remains safe for consumption. They continue to advocate for stringent hygiene practices among families, emphasizing regular handwashing, proper handling and cooking of food, and careful separation of raw and cooked items to curb further outbreaks.