
A late-night snack turned into a nightmare for one Italian student who says she narrowly escaped death.
What began as a simple choice to add broccoli to a sandwich left her in intensive care, fighting a rare and deadly illness.
Two others who ate the same meal were not as fortunate.
Gaia Vitiello, 24, a student at the Federico II University of Naples, had been out with friends in the town of Diamante, Calabria, when they stopped at a local food truck in the early hours of 5 August.
They all ordered the same sandwich—mayonnaise, sausage and chips—but Gaia added broccoli for the first time.
Just one hour later, she began experiencing severe diarrhoea, thinking at first it was indigestion.
By the following day, her symptoms had worsened—she could not swallow and her legs began shaking.
Reluctant to seek help, she was taken by her sister Alessia to a local clinic and quickly transferred to Annunziata Hospital in Cosenza.
‘If my sister Alessia hadn’t taken me to the hospital by force, I wouldn’t be here today,’ she said, adding that she felt ‘lucky’ to have survived.
Doctors diagnosed her with botulism, a rare but potentially fatal condition caused by toxins produced by Clostridium botulinum bacteria.
What makes botulism so dangerous?
Spores produced by the bacteria Clostridium botulinum are heat-resistant and exist widely in the environment
Botulinum toxin is invisible and often does not alter the taste of food
One teaspoonful is enough to kill 100,000 people
Successful treatment depends significantly on early diagnosis and the rapid administration of the botulinum antitoxin
Authorities linked her illness to the same sandwich that has been blamed for killing artist and musician Luigi Di Sarno, 52, and Tamara D’Acunto, 45.
The outbreak has left more than a dozen people hospitalised, including two teenagers, and has triggered a nationwide recall of the commercially produced panini.
Nine people are under investigation—among them the food truck owner, three employees of the sandwich manufacturer, and five doctors accused of failing to act quickly enough to save victims.
Investigators believe the food truck, parked on the seafront in Cosenza, had been left in the hot sun all day, creating conditions for the toxins to develop in perishable ingredients like grilled sausage and ‘cime di rapa’—an Italian summer vegetable similar to broccoli.
Postmortem examinations for both victims are being carried out this week.
Health authorities have moved to ensure antitoxins are readily available, with emergency supplies flown from Rome to Calabria in anticipation of more cases.
Botulism can cause paralysis, respiratory failure and death, and while treatments cannot reverse existing paralysis, prompt administration of antitoxins can stop it from spreading.
What This Means For You
A 24-year-old student’s brush with death after eating a broccoli sandwich from a food truck in Calabria has shocked the community. The same outbreak tragically claimed the lives of 52-year-old artist Luigi Di Sarno and 45-year-old Tamara D’Acunto, prompting a nationwide recall of the suspect sandwiches.
Authorities have launched an investigation into nine people as they work to determine exactly how the contamination occurred. Botulism, while rare, is a swift and deadly threat—capable of causing paralysis, respiratory failure and death if not treated immediately.
If lunch can put you in hospital, what would make you think twice before eating out?
Hygiene Measures in Food Trucks | News — Outlines essential hygiene practices in food trucks, stressing temperature control to keep hot food above 140°F and cold food below 40°F.
https://www.foodtruckbooking.us/new...ur-taste-buds-hygiene-measures-in-food-trucks
Home canning - How to avoid botulism | HealthLink BC — Explains safe home-canning methods to prevent botulism, noting that low-acid vegetables are the most common cause in the US.
https://www.healthlinkbc.ca/healthlinkbc-files/home-canning-how-avoid-botulism
Preventing botulism in low-acid foods | UMN Extension — Advises proper preparation and handling of vegetables before canning to avoid botulism outbreaks.
https://extension.umn.edu/sanitation-and-illness/botulism
Botulism — Describes symptoms, onset timeframe, and health impacts of botulism, including fatigue, blurred vision, and difficulty swallowing.
https://www.health.vic.gov.au/infectious-diseases/botulism
Food Trucks and Food Safety - A Look Into Mobile Hygiene — Examines mobile food safety challenges, including strict temperature control rules for ready-to-eat foods.
https://ziphaccp.com/food-safety/food-truck-food-safety.html
Home canning - How to avoid botulism | HealthLink BC — Recommends refrigerating opened canned or pickled foods and homemade oils with garlic or herbs.
https://www.healthlinkbc.ca/healthlinkbc-files/home-canning-how-avoid-botulism
Clostridium botulinum | USDA — Details why low-acid foods must be pressure-canned to prevent botulism.
https://www.fsis.usda.gov/sites/default/files/media_file/2021-02/Clostridium_botulinum.pdf