"I thought I was suffering from a winter virus, but it was when I saw the news about the ban on sales that I made the connection with the oysters from Cap Ferret (Gironde) that I had tasted on New Year's Eve," says Lauriane, who is recovering from a sudden acute gastroenteritis. Patrick also ate with his family at Christmas "a good dozen oysters fresh from the water of the Arcachon basin".
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After 36 to 48 hours of incubation, the symptoms manifested themselves violently for the two shellfish consumers while some of their relatives were completely spared. "I woke up the next day in poor shape and the worst happened the next night with nausea and a fever that made me sweat until I was soaked," says the <>-year-old Parisian.
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