A San Vito al Tagliamento family experienced botulism poisoning after consuming homemade eggplant preserved in oil, prompting a regional health alert. Despite appearing normal, the food contained the toxin produced by Clostridium botulinum.
The incident began when a mother and her 19-year-old son sought emergency care at the San Vito al Tagliamento hospital, reporting double vision, blurred vision, and dilated pupils. Dr. Alessandro Sovran, the attending physician, diagnosed the rare but serious condition, recognizing symptoms that can easily be mistaken for other ailments. The family had reportedly enjoyed the eggplant, prepared by the grandmother during the summer, the day prior, noting it’s delicious taste and finding no visible signs of contamination when opening the jar. The father, who had consumed a smaller portion and exhibited milder symptoms, was also alerted.
Following the initial diagnosis, the mother and son where transferred to the emergency department in pordenone for confirmation by a neurologist and infectious disease specialist. The father remained under observation. Health authorities immediately activated the Hygiene Department, which collected the jar of eggplant, along with samples of blood, feces, and the food itself, from the family’s home and refrigerator.
Laboratory analysis conducted at the Zooprophylactic Institute of Treviso confirmed the presence of Clostridium botulinum, the bacterium responsible for producing the perilous toxin. The case underscores the risks associated with home-canned foods and the importance of proper preservation techniques to prevent botulism, a perhaps life-threatening illness. Health officials are continuing to investigate to ensure no further cases arise.
