Hygiene Society: If you suspect botulism, do not try it.

In consumption "be careful that there is no are phenomena that cause alarm, such as the presence of gas in the container, or the deformation of the cap. In these cases, do not you don't even have to taste the product and throw away the packaging because botulinum toxin is very powerful, even one is enough minimum quantity to cause serious damage, as we are seeing. So if there is even the slightest suspicion on the packaging, don't taste the product, also because, even in the presence of the botulinum toxin, the flavor is not altered." To warn, after the deaths and serious cases in Calabria and Sardinia, he is the president of the Italian Society of hygiene (SItI), Enrico Di Rosa. On the preparation front, however, Di Rosa invites those who intends to produce homemade preserves and "become well informed about the ways to use. There are many instructions available, and especially do them only if you are really experienced. They seem trivial procedures but they are quite complex and delicate and they are must all be performed according to very specific criteria to ensure maximum safety". And then broccoli and broccolini. "They are vegetables that come often prepared by hand, and therefore it is not possible to ensure complete elimination of botulism spores They are a bit everywhere, so also in vegetables, and they are even very resistant shapes. At an industrial level they can be carry out pasteurisation with heat treatments and pressure that allow the elimination of spores. Procedures that artisanal level are not made", explains Di Rosa. But especially because "the preserves of these vegetables have a pH non-acidic and ideal conditions for the development of the bacterium and production of the toxin, while for example in tomatoes, the most traditional and most used in Italy, there is no such risk because it is an environment acid, and acid doesn't make botulinum grow, while this type vegetables, such as broccoli and broccolini, are less acidic." Italy, finally recalls the president of the Italian Society hygiene is the European country with the highest number of cases of botulism and the vast majority "is due to the contamination of openings in oil, especially broccoli".