Two deaths for suspicious botulism: a 38 year old in Cagliari and a 52 -year -old in Diamante. Investigations and kidnappings, call from the avocado pulp. Because the antidote is managed by Pavia
Two different episodes, the same suspicion: food botulism. A 38 -year -old woman died in Cagliari, hospitalized after eating Guacamole at the “Latina Fiesta” in Monserrato. In Diamante, in the province of Cosenza, a 52 -year -old died after a sandwich with sausage and turnip greens purchased in a food truck on the promenade.
In both cities, the prosecutors have opened files: in Monserrato we investigate the sauce served in the stands; In Diamante, seizures were arranged on a preserved product, with an suspect and ten cases ascertained between hospitalizations and intoxications. In the meantime, the Ministry of Health has recalled the “avocado pulp” chef’s metro in a precaution, used for the guacamole of the Sardinian event.
Because the antidote “is” in Pavia (and how the chain really works)
In Italy the botulinum antitoxin is not available in all hospitals. Its distribution is centralized: the Ministry of Health preserves the stocks on safe sites and releases them through the Antiviolene Center of Pavia, a national reference 24 -hour reference.
For this reason, in emergencies, the antidote often starts from Pavia and is escorted towards the applicant structures. The protocol is rigid: the doctor reports the case, contact the emergency channel and, based on the evaluation, the shipment of the vials – multipurpose antitoxin for adults or human immunoglobulin for infants – with the support of prefectures and law enforcement agencies is activated. Centralizing means reducing waste on a rare drug, guaranteeing the cold chain, quick traceability and response times.
Botulism: what it is, because it affects (and why in summer we talk about more)
Botulism is a rare but very serious disease caused by the toxins of the Clostridium Botulinum. In Italy the incidence is among the highest in Europe: most of the cases are linked to plant foods preserved in a correct way. The typical symptomatology includes visual disorders, difficulty in speaking and swallowing, up to respiratory paralysis. The incubation window generally goes from 6 hours to 72 hours. In summer, between street food, “crafts” preserves and higher temperatures, attention rises: a single contaminated lot can generate a cluster of cases.
What the outbreaks of Monserrato and Diamante triggered
In Sardinia the investigative focus is on the Guacamole served at the “Fiesta Latina” of the end of July: after the first shelters the call of the avocado pulp and the investigations of the Nas was triggered. Some patients remain under observation, including an eleven year old transferred to Gemelli. In Calabria, after the death of the 52 -year -old, the Paola prosecutor’s office ordered national seizures on broccoli jars in oil considered suspicious and listened to the owner of the Food Truck.
Because in Italy cases often arise from the preserves
The toxin finds the ideal environment in low acidity, in oil or vacuum, not sterilized properly. Mushrooms, olives, peppers, aubergines and green beans in oil are among the foods at greatest risk. The jars must be clean, dry, with hermetic capsule and washed vegetables to eliminate earth residues. The acidification under PH 4.6 makes the environment unsuitable for the development of botulinum. Vinegar, preferably white wine, must entirely cover the product. The sterilization, also homemade, requires boiling jars for at least 10 minutes, while knowing that only temperatures of 121 ° for 3-4 minutes also eliminate the spores.
Diagnosis and care: the race against time
The diagnosis is clinical and laboratory, with the search for toxin in the blood, in the stool and in suspicious foods. The therapy provides for the administration of anti -xin as soon as possible, respiratory support when necessary and, in the most serious cases, hospitalization in intensive care. In these situations every minute matters.
How to prevent: the basic rules
For the vegetable preserves it is necessary to burn in water and vinegar in equal parts (better a vinegar of white wine at least 6%), invade in perfectly clean containers and pasteurize properly. For flavored oils – garlic, herbs, chillies – it is essential to acidify the ingredients before, keep them in the refrigerator and consume them quickly. In case of doubt it is better to freeze sauces and poorly acid sauces rather than attempting uncertain home conservation.
Practical rules to prevent it
- Do not fill the containers to the edge: it serves space to generate the void.
- Keep the preserves in the refrigerator once open and consume them in a short time.
- Discard the products with swollen lids, capsules that “click” at the pressure or that emanate anomalous odors.
- Always boil the home -made preserves before consuming them, bringing the contents to the boil for at least 5 minutes.
