Meo (Artemisia Lab): "Food safety against botulism starts at home."

The doctor's plea: "It's better to give up a jar of dubious origin than take a risk."

"Better to give up a jar of dubious origin than risk your life. Food safety begins at home," says Paolo Meo, director of the Infectious Diseases Center - Artemisia Lab Travel Clinic - Cesmet, who urges continued vigilance against botulism, which this year in Italy, between Sardinia and Calabria, has resulted in four deaths and numerous hospitalizations linked to the consumption of contaminated food.

"Botulinum toxin is invisible; it doesn't alter the taste or smell of food, but it can be lethal. A small oversight in the preparation or preservation of preserves can turn a seemingly healthy food into a serious health hazard," Meo continues. The first signs of this poisoning, the doctor reminds us, "appear even a few hours after eating the contaminated food: nausea, vomiting, double vision, drooping eyelids, difficulty speaking or swallowing, dry mouth. In more severe cases, the toxin paralyzes muscles to the point of compromising breathing. If you experience any suspicious symptoms, it's crucial to go to the emergency room immediately and explain what you've eaten: a rapid diagnosis and immediate administration of the antidote can save your life."

To reduce the risk of food poisoning, the doctor emphasizes, it is important to "carefully sterilize jars and homemade preserves; avoid consuming preserves with swollen lids, strange odors, or mold; purchase only products with clear labels and from reputable producers; cook preserved foods thoroughly before eating them; and avoid expired foods or foods purchased from unregulated street vendors." Among the most risky preserves are "mushrooms in oil, olives in water, turnip greens in oil, cured meats, and some canned fish. Safer foods, however, are properly prepared jams, fruit compotes, tomato purees, and preserves in vinegar or brine, as well as controlled and pasteurized industrial products."