A Neapolitan man died of botulism after eating a sandwich in Diamante: "Doctors mistook his symptoms for drunkenness."

Naples – Eyelid paralysis, difficulty speaking, inability to swallow, and increasingly severe respiratory failure. These clinical symptoms were typical of botulinum toxin poisoning, but according to the family's complaint, they were dismissed in the medical reports as alcohol-related symptoms or a psychological disorder, even going so far as to recommend the patient consult a specialist.

Exactly one year after the disappearance of Luigi Di Sarno, the 52-year-old who died in August 2023 after eating a sandwich on the Diamante seafront, the family is once again demanding truth and justice through their defense team, composed of lawyers Angelo Pisani, Sergio Pisani, and Maria Napolano.

The hospital odyssey and the crux of the diagnosis

At the heart of the case is the patient's management at the emergency room of Tirrenia Hospital in Belvedere Marittimo, in the province of Cosenza. According to the victim's defense, Di Sarno was in serious neurological decline when he was admitted to the facility. However, the medical report described the man as "lucid and calm."

"Luigi wasn't drunk; he was dying of botulism before the doctors' eyes," the lawyers stated peremptorily. The autopsy ordered by the Prosecutor's Office later confirmed that the cause of death was botulism poisoning.

Key evidence: voicemails and testimonies

The reconstruction contained in the medical records is contradicted by evidence deemed crucial by the defense. Specifically, the audio recordings sent by Di Sarno shortly before his physical condition worsened and the direct testimony of a friend who accompanied him that evening. The lawyers have formally requested the Prosecutor's Office to immediately question the witness to clarify the circumstances of what happened during the hours he spent in the hospital.

The request for justice one year after the events

"We are faced with a series of errors and underestimations that should and could have been avoided," the Di Sarno family's lawyers conclude. "After twelve months, we demand that those responsible be identified: it is unacceptable to die from a diagnosis that was completely ignored."

The Judicial Investigation

The Public Prosecutor's Office opened an investigation into manslaughter/medical professional liability. The seizure of medical records, an autopsy on the victim's body, and toxicology tests confirmed the presence of botulinum toxin were ordered.

Towards the Trial

The family's defense has filed audio files from the victim's phone and requested a formal hearing with the key witness. The Prosecutor's Office will have to consider closing the preliminary investigation and filing a motion to commit the health workers involved to trial.

What is botulism and how to prevent it?

Botulism is a serious food poisoning caused by toxins produced by the bacterium Clostridium botulinum. It is one of the most potent toxins known.

Warning symptoms (not to be underestimated)

Symptoms usually appear between 12 and 36 hours after ingesting the contaminated food:
Neurological and visual: Double vision (diplopia), drooping eyelids (ptosis), dilated pupils.
Neurological oral cavity: Dry mouth, difficulty swallowing (dysphagia), weak voice or slurred speech (dysarthria).

Systemic: Weak muscles, constipation, progressive paralysis of respiratory muscles.
Important: If you experience these symptoms after consuming canned foods, it is essential to immediately report your suspicion of food poisoning to healthcare professionals so that they can promptly administer antibotulinum serum.

Golden rules for food prevention

Home canning: Sterilizing jars and boiling containers isn't enough to eliminate spores. For oil-based canning, it's essential to create an acidic environment (boiling the ingredients with equal amounts of vinegar and water, or a pH below 4,6) or using appropriate salt/sugar concentrations.

Signs of spoilage in jars: Never taste and immediately discard jars with bulging lids (loss of vacuum), air bubbles rising from the bottom, gas escaping when opened, or unpleasant odors.
Catering and Street Food: Pay attention to the storage of artisanal preserves, aubergines, mushrooms or non-industrial oil-based sauces kept outside of the refrigerator.