A series of botulism cases in Italy and France have raised concerns about food safety. What can people do to avoid the deadly bacteria?
In September this year in Rome, an older woman died, and her daughter spent a week in intensive care after eating a few spoonfuls of a frozen artichoke soup bought at their local supermarket. Only days earlier, in France , five people were hospitalized after eating pesto.Their food was contaminated with botulinum toxin , the neurotoxic protein produced by the bacterium.
A second significant factor is difficult detection and surveillance. Botulism is a rare disease that may not be quickly recognized or reported, particularly in regions with less robust foodborne illness surveillance, Anniballi said. This can impede accurate assessment of the disease’s incidence and distribution, complicating efforts to control its spread.
Anniballi pointed out that industrially canned foods are generally safer than home-canned foods because industrial processes follow strict standards. However, consumers should still be cautious because any failure in sterilization can pose a risk. “Risk-zero does not exist,” he said. Maintaining the cold chain is also crucial. Proper refrigeration must be observed from production to storage, as breaks in the cold chain can encourage the growth ofFinally, he said, paying attention to cooking instruction labels is essential. European food safety legislation mandates that safety information be included on food labels, particularly for foods requiring special preparation or specific storage conditions. However, not all countries have clear labeling.
Toxicity Poisoning Toxins Neurotoxicity Botulism Italy Italian Europe European Food Contamination Food Safety France French Spain Spanish Bacteria Bacterial Infection Botox Botulinum Toxin Botox Injection Intensive Care Unit ICU - Intensive Care Unit Muscles Rare Diseases Clostridial Infection Clostridium
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