Woman, 45, second to die after eating 'toxic broccoli' in Italy as veg recalled

A woman has died after becoming the latest victim after eating ‘toxic broccoli’ in a poisoning that has rocked Italy.

A terrifying botulism outbreakclaimed the life of Tamara D’Acunto, 45, who died shortly after eating a panini. She purchased her lunch from a food truck in southwest Italy, and was rushed to hospital but she couldn't recover. It is the second death following the consumption of the 'contaminated' vegetable.

Last week, Artist and musician Luigi Di Sarno, 52, collapsed and died after buying a broccoli and sausage sandwich on the Diamante seafront in the province of Cosenza. It comes after a waiter sat down to eat cheese during his break, and moments later he was dying.

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Eight others were rushed to hospital, including members of Mr Di Sarno's family. Broccoli has been recalled across Italy following the outbreak and the food truck where the sandwiches were made has also been seized. It comes amid a growing botulism outbreak caused by the toxins produced by Clostridium botulinum bacteria.

The country is on high alert after the Paola Public Prosecutor's Office demanding an 'immediate seizure of a commercial product'. Calabria Region's Department of Health and Welfare issued a statement following the death of Mr Di Sarno last Thursday.

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 serious, potentially fatal illness triggered by a neurotoxin produced by Clostridium botulinum. Although rare, only around 1,000 cases reported globally each year, it can lead to muscle paralysis, respiratory failure, and even death if untreated.

Symptoms typically begin 12 to 72 hours after exposure and may include blurred vision, slurred speech, muscle weakness, and fatigue. Early intervention with antitoxin and supportive care like mechanical ventilation is critical.

How to avoid botulism?

1. Be cautious with oils, herbs and low-acid food

Botulism can thrive in low-acid environments like homemade oils infused with herbs or vegetables - especially when stored at room temperature. Always refrigerate such products and use them within four days.

2. Reject suspicious canned goods

Never consume food from bulging, dented, or leaking cans and jars. Even items without obvious spoilage can hide invisible, deadly toxins.

3. Use proper pressure canning techniques

If you make your own preserves, especially with low-acid foods like vegetables and meats, always use a pressure canner, not a boiling-water bath. Pressure canning reaches temperatures high enough to destroy botulinum spores.

4. Acidify when can 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 stays at or below 4.6. Serious Eats

5. Heat everything thoroughly

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

6. Refrigerate promptly and store safely

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