Woman killed by 'contaminated broccoli' as horror outbreak's second death confirmed

A woman has been named as the latest victim of a terrifying botulism outbreak linked to 'toxic broccoli'. Tamara D'Acunto, 45, passed away after consuming a panini she bought from a food truck in southwest Italy.

Despite being rushed to hospital, she was unable to recover from the poisoning. It is the second death following the consumption of the 'contaminated' vegetable.

Luigi Di Sarno, a 52-year-old artist and musician, collapsed and died last week after purchasing a broccoli and sausage sandwich on the Diamante seafront in the province of Cosenza. His death followed a similar incident where a waiter died moments after eating cheese during his break.

In addition to these tragic deaths, eight others, including members of Mr Di Sarno's family, were hurriedly taken to hospital. In response to the outbreak, broccoli has been recalled nationwide and the food truck where the sandwiches were made has been seized.

The situation is particularly alarming as it coincides with a growing botulism outbreak caused by toxins produced by Clostridium botulinum bacteria.

Italy is now on high alert, with the Paola Public Prosecutor's Office demanding an 'immediate seizure of a commercial product'. Following the death of Mr Di Sarno last Thursday, Calabria Region's Department of Health and Welfare issued a statement.

It read: "The emergency procedure established in these cases has been activated, which requires immediate notification to the Poison Control Center in Pavia, the only national centre designated for the management of botulism.

"No region or hospital in the country is authorised to store the antivenom in their own facilities. This serum, however, is exclusively available to the Ministry of Health, which holds it in designated secure locations and distributes it only through the Lombardy Poison Control Centre.

"The first two vials, used for the first patients, were sent directly from the Military Pharmacy in Taranto. However, as the number of cases increased, additional supplies became necessary.

"Yesterday, the Calabria Region, through Azienda Zero, provided a 118 aircraft that flew to the San Camillo Hospital in Rome, where the ministry had centralised additional vials of the antivenom to facilitate distribution."

WHAT IS BOTULISM?

Botulism is a grave, potentially lethal condition caused by a neurotoxin produced by Clostridium botulinum bacteria.

Though uncommon, with only around 1,000 cases documented worldwide every year, it can result in muscle paralysis, breathing difficulties, and death without treatment.

Signs usually emerge 12 to 72 hours following exposure and may include blurred vision, slurred speech, muscle weakness, and exhaustion.

Swift treatment with antitoxin and supportive measures such as mechanical ventilation proves vital.

HOW TO AVOID BOTULISM

1. Exercise caution with oils, herbs and low-acid foods.

Botulism can flourish in low-acid conditions such as homemade oils infused with herbs or vegetables - particularly when kept at room temperature.

Always refrigerate such items and consume them within four days. 2.

Dismiss dubious canned goods.

Avoid consuming food from bulging, dented, or leaking cans and jars. Even items without apparent spoilage can harbour invisible, lethal toxins.

3. Employ correct pressure canning methods.

If you're making your own preserves, particularly with low-acid foods such as vegetables and meats, always utilise a pressure canner, not a boiling-water bath. Pressure canning achieves temperatures high enough to annihilate botulinum spores.

4. Acidify when 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 remains at or below 4.6.

Serious Eats.

5. Thoroughly heat everything.

Botulinum toxin can be eradicated by heating food to above 85C for at least five minutes. This is especially crucial for home-canned low-acid foods.

6. Promptly refrigerate and store safely.

Never leave perishable food at room temperature for more than two hours, or one hour in hot conditions (above 32C). Keep 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.