A man has died and nine others have been hospitalised in Italy after eating a broccoli-and-sausage sandwich suspected to have been contaminated with botulism, a rare but potentially fatal toxin. The incident has triggered a nationwide recall of certain preserved vegetables and renewed concern over food safety standards, particularly for oil-stored products.
UK food safety experts say the case underscores the importance of correct preservation methods and consumer vigilance, warning that even small lapses in preparation can have deadly consequences.
Botulism Outbreak in Calabria
In the coastal town of Diamante, Calabria, 52-year-old musician Luigi Di Sarno collapsed and died shortly after eating a sandwich purchased from a street vendor, according to The Mirror. Nine others, including two teenagers and several relatives, were taken to Annunziata Hospital. At least two remain in critical condition.
Italian health officials have traced the likely source to broccoli preserved in oil. The vendor's food truck has been shut down and the suspect products seized while investigations continue, the Daily Mail reported. The Ministry of Health has issued an urgent national recall for the affected batch.
What is Botulism?
Botulism is caused by toxins produced by the bacterium Clostridium botulinum, which can disrupt the nervous system, leading to paralysis, respiratory failure and, in severe cases, death. The European Centre for Disease Prevention and Control (ECDC) says the fatality rate can be around 10 per cent without treatment.
The illness often results from improperly preserved foods, particularly home-canned or oil-based products. Oil creates an oxygen-free environment that allows the bacteria to thrive if sterilisation has been inadequate, according to the World Health Organization (WHO).
Italy's Ministry of Health has activated emergency protocols and coordinated with the Italian Red Cross's military depot in Cagliari to rush supplies of antitoxin serum to hospitals, Agenzia Nova reported. The treatment is not routinely stocked in all facilities, prompting emergency airlifts.
Previous Cases
This latest incident follows a suspected botulism case in Sardinia earlier this year, where eight people fell ill after eating contaminated guacamole, one of whom later died, Food Safety News reported. Italian authorities are now managing multiple outbreaks, prompting calls for tighter preservation regulations, stricter vendor inspections and improved public awareness campaigns.
The Food Standards Agency (FSA) in the UK advises consumers to refrigerate oil-preserved vegetables after opening, follow use-by dates closely, and discard any products showing bulging, leakage or unusual odours. Botulism remains rare in Britain, with only two confirmed cases in 2023, according to the UK Health Security Agency.
Growing Concern
The death of Mr Di Sarno and the hospitalisation of nine others highlight the risks posed by improper food preservation. While botulism remains rare in Europe, outbreaks tend to have severe consequences when they occur.
Italian officials have stressed that vendors must follow strict hygiene and preservation protocols, and that consumers should remain alert to the potential dangers of oil-based preserves. The case is likely to prompt a review of food safety enforcement across Italy and may influence preservation guidelines elsewhere in Europe.
As investigations continue, public health authorities are urging people to prioritise caution over curiosity when it comes to food products of uncertain origin.
Originally published on IBTimes UK
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