Botulism Alert Triggered by homemade Mushrooms in Oil
A health alert has been activated across Calabria,Piedmont,and Sardinia following a botulism case linked to mushrooms preserved in oil,hand-prepared in Calabria. The incident began with a 40-year-old man hospitalized in Turin exhibiting symptoms consistent with botulism - including difficulty swallowing, double vision, vomiting, and dry mouth – prompting an emergency response.
Doctors at the Martini Hospital immediately initiated protocols for suspected botulinum intoxication, sending biological samples for analysis at the Experimental Zooprophylactic institute of Piedmont, Liguria and Valle d’Aosta to confirm the presence of the toxin. Simultaneously, the Pavia Poison Control Center was alerted to prepare and dispatch botulinum antitoxin, coordinated through the Ministerial Antidote Center, for rapid delivery to Turin.
Inquiry revealed the patient had consumed mushrooms in oil homemade in Calabria. Authorities quickly persistent that at least five to six jars of the potentially contaminated product had been distributed to family and friends across multiple regions. This triggered an urgent operation involving the health authorities (ASPs) in Calabria and Sardinia to locate and seize the jars before further consumption.
The patient responded positively to the administered antitoxin and has since been discharged from intensive care, recovering well.
This case underscores the serious risk posed by improperly preserved foods. Botulism, caused by a potent neurotoxin, can manifest 6 to 8 days after ingestion, initially mimicking common gastrointestinal issues like nausea and diarrhea, before progressing to neurological symptoms including muscle weakness, vision problems, and potentially life-threatening paralysis. Early administration of antitoxin is critical for a full recovery.
Health officials emphasize the importance of strict sterilization procedures when preparing homemade preserves,notably those stored in oxygen-deprived,high-pH environments where Clostridium botulinum can thrive. Even minute amounts of the toxin can cause severe neurological damage, highlighting the need for vigilance and adherence to food safety standards.
