Following the case of an elderly woman who died in Rome from botulinum poisoning after consuming ready-made soup, the Ministry of Health has released new recommendations to reduce the risks
The tragic case of an elderly woman who died in Rome after consuming a soup ready has reignited attention on the topic botulinum.
For those who have not read the news, we summarize it briefly: a 79-year-old woman died after consuming a ready-made artichoke soup purchased in a local supermarket. The old woman’s daughter, who had tasted the same soup, also showed symptoms of intoxication, but survived after being hospitalized.
The investigations by the ASL and the NAS, which analyzed the remains of the meal consumed by the two women, confirmed the presence of traces of botulinum, an extremely dangerous toxin produced by Clostridium botulinum.
Following this dramatic episode, la Directorate General for Hygiene, Food Safety and Nutrition (DGSAN) of the Ministry of Health has issued a urgent note intended for food producers and distributors, including large chains such as Unionfood, Federdistribuzione, Coop and Conad.
In the document, experts from the Istituto Superiore di Sanità (ISS) identify a potential risk in ready-to-eat products, such as soups and cream soups sold in the refrigerated counter. These foods, known as REPFEDs (Refrigerated Processed Food with Extended Durability), are often free of preservatives and undergo only mild pasteurization heat treatments, which are not sufficient to destroy the spores of Clostridium botulinum, a bacterium that can develop and produce dangerous toxins if not stored in suitable conditions.
In the case of REPFEDs, microbiological safety is closely linked to maintaining the cold chain, with temperatures below 6°C for the entire duration of storage. However, in Italy, the average temperature of domestic refrigerators is often higher and this creates conditions that can favor the growth of clostridia.
Boil the soup for at least 5 minutes
In the absence of certain data on the destruction times of botulinum toxin in REPFEDs, the ISS recommends adopting a prudential measure: “Boil the product for at least 5 minutes” before consumption. This indication should be clearly stated on the label, so as to guarantee consumer safety.
This is a recommendation that can easily be followed at home and which, if respected, could prevent the risk of botulism and protect consumers even in situations where the cold chain has been compromised. As the ministerial note underlines:
the boil is easily identifiable and does not require the use of a thermometer.
However, the safety time for those who heat ready soups in the microwave is not indicated.
HERE you can read the entire note from the Ministry of Health.
The products most at risk of botulism
The food products most exposed to the risk of botulism are above all homemade preservessuch as vegetables, meat or fish in oil, if not adequately sterilized. These products are generally riskier than commercial ones, thanks to the advanced technologies used by the food industry to eliminate bacteria, toxins and spores. At a domestic level, however, spores tend to survive more easily.
Regarding home preserves, the Istituto Superiore di Sanità writes:
In Italy, the domestically produced foods that are most responsible for cases of botulism are black olives in water, preserved mushrooms in oil, preserved turnip greens, preserved meat and fish (especially tuna).
However, this does not exclude the possibility that even some packaged foods may present dangers, as unfortunately demonstrated by the ready-made soup that caused the death of the old woman in Rome.
