• Italian artist dies after suspected botulism outbreak traced to preserved broccoli in oil.
• Nine others hospitalized in intensive care as authorities race to contain contamination.
• Officials warn public on safe food preparation and preservation practices.

COSENZA, Italy (TDR) — Luigi Di Sarno, a 52-year-old musician and artist, collapsed and died after allegedly eating contaminated food from a local food truck in southern Italy, as officials investigate a suspected botulism outbreak that has sent nine others to intensive care.

Contamination Linked to Preserved Broccoli

Authorities believe broccoli preserved in oil may be the source of contamination. The food truck has been seized, and health agencies have ordered the product’s removal from shelves pending investigation. The Poison Control Centre in Pavia is distributing antidotes to hospitals, working alongside law enforcement, health services, and the Red Cross.

Sudden Decline and Death

According to his sister, Mena Di Sarno, the artist remained dizzy and unwell after initial treatment, passing away en route back to Annunziata hospital.

Maria Rosaria Campitiello, head of Prevention, Research, and Health Emergencies, emphasized that botulinum toxin risks are highest in homemade preserves—especially vacuum-packed or oil-based products—though industrial contamination, while rare, is still possible.

Understanding Botulism

The three primary forms are food-borne botulism from improperly canned or stored food, wound botulism often linked to contaminated drugs, and infant botulism from germ spores in honey or soil.

Symptoms can include droopy eyelids, blurred vision, facial muscle weakness, difficulty swallowing, slurred speech, and breathing problems.

Prevention and Public Guidance

The NHS warns that botulism risk in countries with high food safety standards remains low but advises against eating damaged canned goods or foul-smelling preserves, and stresses correct storage temperatures.

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Officials have urged the public to follow strict preservation guidelines to avoid future outbreaks, especially as authorities continue tracing the contaminated batch that claimed the life of Luigi Di Sarno.

Could stricter oversight of artisanal and small-scale food vendors prevent future tragedies like this one?

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