The Food poisoning continues to cause deaths in Italy. The latest case in the province of Campobasso where a sixteen year old girl and her mother died at the Cardarelli hospital. The hypotheses, being examined by the investigations, are linked to the dinner before Christmas Eve when they would have dined with fish and seafood. The father and second daughter were transferred to the INMI Spallanzani in Rome, the first is hospitalized in intensive care while the girl is in the ordinary ward, the only one who has not had symptoms. Last summer an outbreak of botulinum toxin that started in Calabria caused two deaths and numerous hospitalizations.
“In general, I am over 250 food poisonings, i.e. diseases transmitted to food by pathogenic germs. And they are increasing, with the spread of foods coming from new foreign markets and with the greater frequency of travel”, explain the experts of the anti-hoax platform ‘Doctor, but is it true that…?’ curated by Fnomceo, the Italian Federation of dental surgeons.
Botulism and salmonellosis, how to protect yourself
“I am there are numerous food toxins that do not alter the appearance and smell of food. The most well-known and feared case is botulinuma real poison for man, who is incapable of perceiving it. Botulism, the disease caused by botulinum toxins (Clostridium botulinum) which can contaminate food, is a rare but very dangerous and, in some cases, fatal poisoning.”
“Unfortunately, Italy is the European country with the highest number of botulism episodes. 80% of cases of poisoning of this type are due to home-made preserves – experts recall – If not done correctly, preserving vegetables in oil, or with salt or vinegar, sausages, tomato sauce or pesto could be risky”. Jams and marmalades are not considered at risk of botulism because the acidity of the fruit and the sugar added in the preparation inhibit the toxin.
According to experts, “the trick to avoid unpleasant consequences is to use the same quantity of fruit and sugar, or to add lemon juice, or special preparations that contain pectins and preservatives. It is It is important to remember that cooking does not eliminate the infectious agent“.
To recognize a spoiled preserve or jam, well before the formation of mould, “it is useful to inspect the container before consumption. The caps must be intact and not deformed – they suggest – To check that there is a vacuum, just press on the center of the lid: you should not hear the typical click-clack of already opened jars”.
Il salmonella bacterium, which causes the infection called salmonellosis“usually does not cause evident alterations in the foods it contaminates. Raw eggs, used in preparations such as tiramisu or mayonnaise, raw or undercooked meats, unpasteurized milk, as well as fruit and vegetables, can transmit salmonellosis even if they have not produced bad odors. In these cases, cooking is sufficient to eliminate the bacterium – experts warn – You must pay attention to how those foods are treated when they are raw: wash knives, cutting boards and worktops well work after use. Salmonella infections – they conclude – are very frequent but less dangerous than botulism: they are often asymptomatic and resolve within a few days without consequences, although they could sometimes cause gastroenteritis”.
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