GR. Italy Botulism Outbreak Linked to Contaminated Broccoli Claims Second Life — Health Officials Issue Nationwide Warning

Italy is facing a public health emergency after a second person has died in a botulism outbreak connected to contaminated broccoli products, prompting urgent recalls and a national safety alert.

Health authorities confirmed that Tamara D’Acunto, 45, passed away after consuming a broccoli-based sandwich purchased from a food truck in the Calabria region. She reportedly began experiencing severe symptoms within hours of eating the meal and was transported to hospital, but despite medical intervention, she could not be saved.

Her death follows that of Luigi Di Sarno, 52, an artist and musician who died last week after eating a broccoli and sausage sandwich from a separate vendor in Diamante, a coastal town in the province of Cosenza.

Eight additional individuals — including members of Di Sarno’s family — have been hospitalized and are receiving specialized treatment.

Source of the Outbreak

The Calabria Regional Department of Health and Welfare and the Paola Public Prosecutor’s Office have traced the illnesses to broccoli products contaminated with toxins produced by Clostridium botulinum, the bacterium that causes botulism.

Following initial investigations, authorities issued an immediate nationwide recall of all broccoli batches potentially linked to the outbreak. The food truck associated with D’Acunto’s case has been shut down, and remaining products have been seized.

Officials are working to identify whether the contamination occurred during production, transport, or storage. Laboratories are conducting microbiological testing on food samples, utensils, and preparation surfaces.

Emergency Medical Response

Botulism is a rare but potentially fatal illness that requires urgent treatment. According to the World Health Organization (WHO), the condition can cause paralysis, respiratory failure, and death if untreated.

Italy’s Ministry of Health holds the nation’s supply of botulism antitoxin, distributed through the Lombardy Poison Control Centre. In this outbreak, the first vials were flown from the Military Pharmacy in Taranto to local hospitals. Additional doses were sent via air ambulance from Rome to facilities caring for patients in critical condition.

Understanding Botulism

Botulism occurs when the Clostridium botulinum bacterium produces a neurotoxin that disrupts nerve function. Even a minuscule amount of the toxin can be deadly.

Types of botulism include:

• Foodborne botulism — from consuming contaminated food.

• Wound botulism — from toxin production in infected wounds.

• Infant botulism — from bacterial spores growing in the intestines of babies.

• Iatrogenic botulism — from excessive or improper medical use of botulinum toxin.

In this case, the outbreak has been identified as foodborne botulism.

Symptoms and Timeline

Symptoms typically appear 12 to 72 hours after consuming contaminated food but can develop sooner or later depending on the amount of toxin ingested.

Common signs include:

• Blurred or double vision

• Drooping eyelids

• Slurred speech

• Difficulty swallowing

• Muscle weakness

• Fatigue

In severe cases, paralysis can progress to the muscles responsible for breathing, requiring mechanical ventilation. Without prompt treatment, the condition can be fatal.

Why Broccoli Was Recalled

Although broccoli is a low-acid vegetable and normally safe when fresh, it becomes a potential risk for botulism if stored or prepared improperly — especially in vacuum-sealed, canned, or oil-preserved forms. The bacteria thrive in low-oxygen environments and can survive inadequate cooking or preservation processes.

Authorities stress that the toxin cannot be seen, smelled, or tasted, making laboratory testing essential for detection.

Public Health Advice from Experts

Health officials are urging the public to take the following precautions to prevent botulism:

1. Be cautious with low-acid foods
   Vegetables, meats, and seafood have low acidity and must be preserved using safe, approved methods. Homemade oils infused with herbs or vegetables should be refrigerated immediately and consumed within four days.

2. Avoid damaged canned goods
   Never eat food from containers that are bulging, dented, rusted, or leaking — these may indicate bacterial growth and toxin production.

3. Use proper pressure canning methods
   Only a pressure canner can achieve the high temperatures required to destroy C. botulinum spores in low-acid foods.

4. Acidify tomatoes when preserving
   Adding bottled lemon juice or citric acid ensures the pH stays below 4.6, reducing bacterial survival risk.

5. Heat thoroughly before serving
   Cooking food at 85°C (185°F) for at least 5 minutes can destroy the botulinum toxin (though it will not remove spores).

6. Refrigerate promptly
   Keep perishable foods at 4°C (40°F) or below, and never leave them at room temperature for more than two hours (or one hour in hot weather).

Rare but Serious Global Concern

While botulism is uncommon — with around 1,000 cases reported worldwide each year — outbreaks often prompt international alerts because of the illness’s severity and the speed at which symptoms can progress.

According to the European Centre for Disease Prevention and Control (ECDC), foodborne botulism has a mortality rate of up to 5–10% even with treatment, and much higher without access to antitoxin or respiratory support.

What Happens Next in Italy

Italian health authorities are continuing their investigation to determine the contamination point. Retailers, restaurants, and street vendors across the country have been instructed to remove any broccoli products from sale until testing confirms they are safe.

The Calabria Region’s health department has also issued a call for anyone who purchased broccoli or broccoli-based sandwiches in recent days — particularly in the provinces of Cosenza and nearby areas — to monitor for symptoms and seek urgent medical attention if they develop signs of botulism.

Key Takeaways for Consumers

• Do not consume recalled products — return them to the point of purchase or safely dispose of them.

• Seek medical help immediately if you develop symptoms such as blurred vision, difficulty speaking, or muscle weakness after eating suspect food.

• Follow safe food handling practices when cooking at home to reduce the risk of bacterial contamination.

Health Officials’ Final Message

The Ministry of Health has emphasized that “when in doubt, throw it out” is the safest approach for any questionable food product. Botulism is preventable with proper preparation and storage, but once toxin ingestion occurs, immediate medical treatment is critical to survival.

Italy’s swift recall and distribution of antitoxin aim to contain this outbreak and prevent additional cases. However, the incident serves as a strong reminder of the importance of food safety at every stage — from production to consumption.

Summary:
Two confirmed deaths and multiple hospitalizations in Italy have been linked to a botulism outbreak traced to contaminated broccoli products. Authorities have issued a nationwide recall, shut down implicated vendors, and mobilized emergency medical supplies. Health experts advise strict food safety practices and immediate medical attention for any suspected symptoms.