Risk of botulinum, pizza and focaccias: recalled products (do not eat) - main news

Another food warning about botulinum risk.The Ministry of Health announced this on its website

The risk of botulinum is another food warning.The Ministry of Health issued a preventive notice regarding Napot Sargai GARRE PRARAM and Brocciia Saueage and Broccoi Broccivi Parse and Broccoci Broccoie Parccoli, the health protection is being withdrawn.In the note W. "Broccoli Ali Nala Nala Nala Oil is protected in the message "Broccoli Napolna" It is preserved as an ingredient (stimulant (property coating)) in viewers' products.

Products affected by the recall

The batches affected are as follows:

Pizza with sausages and broccoli - Napoli Gran Gourmet

- weight: 440g

- Lotto: 29/09/2025

Expires: 03/29/2027.

FOCACCIA Friarielli and Sausage - Hand Drawn

- Weight: 420g

- Parts: 250624 and 250721

- Go: 09/24/2026 to 10/21/2026.

Both products were placed by "Vera Pizza SRL", Monte Bianco 4, MonteCorvino Pugliano (Salerno).

Origin of measurement

The recall is linked to a previous announcement regarding a batch of Sapurè Friarielli "Broccoli Alla Napoletana", which was also recalled due to suspected botulism.The presence of Clostridium botulinum, if confirmed, represents a significant health risk, which is why the Ministry of Health activated the recall as a precaution.

Botulinum: cases this summer

This summer there were two cases of botulism that caught the attention of Italy and resulted in four deaths.

In Sardinia, Valeria Solai, 62, and Roberta Pitzalis, 36, died after attending and eating guacamole at the Fiesta Latina at the end of July in Montserrat, Cagliari province.

Another victim died after eating a sausage and vegetable sandwich in Diamante, Cosenza province.They are Luigi di Sarno, 52, from Cirolola, in the Neapolitan area, and Tamara d'Acunto, 45.

What is botulinum and what are the symptoms

The term "botulinism" often refers to both the bacteria and the toxin produced by the pathogen.The bacterium develops in poorly preserved food.Usually, all impurities are removed by cooking, but in food eaten raw or canned, the toxin remains and poisons those who consume it.

Symptoms of potentially fatal poisoning include:

- blurred vision: double or blurred vision, drooping eyelids

- Difficulty speaking (seeing or straining the voice)

- difficulty swallowing

- progressive muscle weakness

- Respiratory problems (in severe cases, respiratory muscle paralysis)

- In case of food botulism: nausea, vomiting, abdominal pain in the first hours.

Botulinum, a dangerous food

The foods most commonly associated with botulism include improperly stored vegetables, such as peppers, tomatoes, and mushrooms, which are often placed in glass containers without proper heat treatment or acidification.Even products preserved in oil can be at risk, such as eggplant, zucchini, garlic or aromatic herbs.Fatty foods, spices, or vegetables should always be considered potentially contaminated, not pickled vegetables in oil or water, soups, improperly cooled stews, ethnic preserves, and homemade vacuum-packed foods.Meat, especially those preserved in brine or smoked, can also encourage the growth of bacteria if not handled properly.Low acid foods are most vulnerable because a high pH (less acidic) environment favors the growth of Clostridium botulinum.

Fresh foods (e.g. salads can be contaminated with toxin-producing bacteria, but the latter are only formed in preserved foods), cooked foods, frozen foods, acidified preserved foods, jams and marmalades, pickled semi-preserved foods (e.g. fish) and pickles do not pose a risk of developing botulism for as long as in the prepared state.