A man has died and nine are hospitalised after eating broccoli from a food van that was stored in oil linked to botulism. Here’s how to prevent the deadly illness at home
A terrifying botulism outbreak in Italy has claimed the life of a 52-year-old man and hospitalised nine others after they ate broccoli in oil from a food van.
The incident took place in Diamante, Calabria, after Luigi Di Sarno, a 52-year-old artist and musician, collapsed and died after consuming a broccoli and sausage sandwich linked to contaminated broccoli. Nine others, including teenagers and family members, were hospitalised with botulism symptoms, two in serious condition.
Italian authorities swiftly recalled jars of broccoli in oil and seized the implicated food truck, citing botulism as the likely cause. It comes after a man dies and 9 more rushed to hospital after eating sandwich amid urgent recall.
Here’s everything you need to know about the outbreak, symptoms and how to avoid it in your home.
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What is botulism?
Botulism is a serious, potentially fatal illness triggered by a neurotoxin produced by Clostridium botulinum. Although rare, only around 1,000 cases reported globally each year, it can lead to muscle paralysis, respiratory failure, and even death if untreated.
Symptoms typically begin 12 to 72 hours after exposure and may include blurred vision, slurred speech, muscle weakness, and fatigue. Early intervention with antitoxin and supportive care like mechanical ventilation is critical.
How to avoid botulism?
1. Be cautious with oils, herbs and low-acid food
Botulism can thrive in low-acid environments like homemade oils infused with herbs or vegetables – especially when stored at room temperature.
Always refrigerate such products and use them within four days.
2. Reject suspicious canned goods
Never consume food from bulging, dented, or leaking cans and jars. Even items without obvious spoilage can hide invisible, deadly toxins.
3. Use proper pressure canning techniques
If you make your own preserves, especially with low-acid foods like vegetables and meats, always use a pressure canner, not a boiling-water bath.
Pressure canning reaches temperatures high enough to destroy botulinum spores.
4. Acidify when can canning tomatoes
Tomatoes vary in acidity and may not always be safe. To ensure they’re preserved safely, add bottled lemon juice or citric acid so the pH stays at or below 4.6. Serious Eats
5. Heat everything thoroughly
Botulinum toxin can be destroyed by heating food to above 85C for at least five minutes. This is especially important for home-canned low-acid foods.
6. Refrigerate promptly and store safely
Never leave perishable food at room temperature for longer than two hours, or one hour in hot conditions (above 32C). Maintain refrigeration at 4C or below.
Botulinum toxin cannot be seen, smelled, or tasted, and even the smallest amount can be deadly. If you have any doubt about the safety of a food item, don’t sample it – discard it immediately.
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