A man has died in Italy with 10 other hospitalised after eating contaminated broccoli from a food van, with Dr Raj Arora warning of simple household mistakes that can lead to botulism
It’s a danger most people in the UK will never encounter – but when it strikes, it can be deadly in minutes. Botulism, a rare but serious food-borne illness, is caused by toxins produced by Clostridium botulinum bacteria.
While the UK has some of the strictest food safety standards in the world, a leading doctor has warned that one simple household mistake – incorrect refrigeration and storage – can turn your kitchen into a danger zone. An outbreak in Italy last week claimed the life of a 52-year-old man and hospitalised nine others after they ate broccoli in oil from a food van.
Dr Raj Arora says that although the risk of food-borne botulism in Britain is very low, poor storage habits at home – particularly with certain preserved or canned foods – can create ideal conditions for the toxin to develop.
READ MORE: How to stop botulism invading your home as man dies after eating broccoli sandwich
“I think it’s important to stress that, due to the UK’s high food safety standards, the risk of food-borne botulism is extremely low. Cases are rare and typically linked to home-produced or improperly canned foods, where poor food hygiene, preparation and storage can create a risk of botulism due to the conditions,” Dr Arora tells The Mirror.
Botulism develops when Clostridium botulinum bacteria are deprived of oxygen – conditions commonly found in sealed cans, jars, and bottles. In these anaerobic environments, the bacteria can produce a highly potent toxin that attacks the nervous system.
If untreated, the illness can cause paralysis and even death within hours. According to health agencies, the toxin is so lethal that even tiny amounts can be fatal.
Although commercially canned goods are generally safe, home canning, oil-based preservations, and certain imported products can carry risks if not processed correctly.
“When canning, ensure foods, especially meat, vegetables, and seafood, are canned correctly. For low-acid foods, use a pressure canner so temperatures are high enough to kill spores. Always check that cans are properly sealed to prevent any air from entering,” Dr Arora advises.
One of the clearest signs that food could be contaminated is a change in the container itself.
“If cans are bulging or distorted make sure you are not eating from them – that is really really important as this could indicate a botulism risk,” she says.
Homemade garlic or herbs stored in oil can be a hidden danger if left at room temperature for too long.
“Other risks of botulism can come from oil preservations, so garlic or herbs preserved in oil are refrigerated and consumed in a week as well,” Dr Arora adds.
Incorrect refrigeration is one of the most common household slip-ups that can put people at risk.
“Also important is that if you are refrigerating foods, that you store any perishable foods at appropriate temperatures. Always check the packaging and ensure that you are following instructions correctly. For example, if it says store below 4C make sure that it is refrigerated and stored appropriately,” Dr Arora says.
Leftovers should also be handled with care. “If you have any leftovers make sure they are refrigerated once they have cooled down and that they are consumed in a few days,” she added.
And even with canned foods, a final cooking step can help destroy toxins.
“If you have any canned foods as well, make sure you are boiling them for at least 10 minutes before eating anything.”
For Dr Arora, avoiding botulism comes down to a mix of vigilance, good hygiene, and knowing what to look for.
“So in summary: you want to avoid any foods that have been stored at incorrect temperatures, out of date foods and any foul smellings foods and of course any foods from bulging or distorted cans. It is also really important to practise good hygiene when preparing food, making sure you wash your hands thoroughly, and clean all surfaces and utensils that you may use.”
She added that while the bacteria themselves aren’t harmful, the toxins they produce are.
“If you eat food containing the toxins because it has not been properly canned or cooked then you can get food borne botulism. The bacteria themselves which is Clostridium botulinum is not actually harmful but when they produce highly poisonous toxins, that is when they can cause an issue and this normally occurs when these bacteria are deprived of oxygen, so closed can or bottles, stagnant soil or mud can cause growth of this poisonous toxin that can be harmful to human beings.”
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