Rome – A sausage and broccoli sandwich purchased from a street vendor in Diamante, on the Tyrrhenian coast near Cosenza, killed a 52-year-old man from Cercola, in the province of Naples.
And then a guacamole sauce consumed at a festival near Cagliari cost the life of a 38-year-old woman, Roberta Pitzalis.
The cause? Foodborne botulism, the same poisoning that led to the hospitalization of seven other people, including two 17-year-old boys and a 42-year-old woman, at Annunziata Hospital in Cosenza. Seven more people were hospitalized in Cagliari.
The judiciary is investigating, but meanwhile the alarm is being raised again: why does this toxin, defined by the Istituto Superiore di Sanità as "the most powerful natural poison for humans," continue to claim victims?
What is Botox and Why Does It Kill?
Botulinum is a toxin produced by the bacterium Clostridium botulinum, which thrives in oxygen-deprived environments, such as poorly prepared canned foods. Microscopic quantities are enough to cause lethal poisoning.
The initial symptoms – blurred vision, difficulty swallowing, dry mouth – can appear 6 hours to 15 days after ingestion and, if not diagnosed promptly, lead to respiratory paralysis and death.
The Calabrian victim , after an initial hospital check that proved inconclusive, died on the return journey to Naples. A tragic error of judgment? Perhaps.
Because, as the ISS explains, the diagnosis is essentially clinical: careful observation of the patient's symptoms and dietary history is required. If caught early, the disease can be treated with antitoxin, respiratory support, and intestinal decontamination, but recovery times range from weeks to months.
Botulism in Italy: the most recent cases
The Diamante incident is not an isolated one. In Italy, botulism is primarily caused by poorly prepared home-preserved foods, despite the Ministry of Health and the National Institute of Health (ISS) guidelines.
In 2023, two people died in Puglia after eating homemade olives in oil, while in 2021, an entire family in Lombardy ended up in intensive care after eating jam that hadn't been properly sterilized.
Unlike industrial products—where acidification and sterilization processes are strictly controlled—home canning is the real Achilles heel. Too often, recipes passed down orally are followed, with insufficient amounts of vinegar or salt, ignoring the deadly risk.
How to avoid botulism? The golden rules
No homemade canning without sterilization (boiling at 121°C for at least 3 minutes).
Be careful with pickled foods, sauces, and canned meat: if the jar is swollen or smells suspicious, throw it away immediately.
Avoid making homemade fish and cured meats: the risk is very high.
If you experience any suspicious symptoms, rush to the hospital: every hour counts.
The latest two victims are a warning: botulism doesn't give visible signs, but kills silently. And while the judiciary seeks accountability in the poisoned sandwich case, the question remains: how many more tragedies will it take to convince everyone not to underestimate this invisible killer?
I agree that we need to be careful, but sometimes even restaurants can have food safety issues. There should be more controls and better information about the risks.
It's very sad to hear about these deaths caused by botulism, but I think it's important to be careful when preparing food. Homemade preserves can be dangerous if not followed correctly.