While food trucks are booming across America, a deadly botulism outbreak overseas is sparking new food truck safety concerns. In Italy, two people died and 14 others were hospitalized after consuming sandwiches from a food truck in the Calabria region, according to The Telegraph. The victims, Luigi di Sarno, 52, and Tamara D’Acunto, 45, had eaten sausage and rapini sandwiches before falling ill.
Botulism is rare but dangerous. Dr. Michael Policastro told Fox News Digital, “In the U.S., most cases actually come from home-canned goods or improperly preserved foods – not commercial kitchens.” Still, he warned that food trucks can pose risks if operators neglect safety protocols. “Food trucks work with limited prep space, smaller refrigeration units and intense heat from cooking in tight quarters,” he explained. “If those factors aren’t managed well, the risk [of] any foodborne illness goes up, including botulism.”
Food truck owners stress vigilance. Jennifer Behm-Lazzarini, a Master Chef winner and owner of L’Ocean Eats, emphasized hygiene. “[That includes] equipment that is inside the station to the truck and all small wares,” she said, adding that keeping utensils sanitized and switching gloves often are crucial steps.
Policastro said botulism symptoms can begin within 12 to 36 hours, ranging from blurred vision and difficulty speaking to respiratory failure. He urged customers to remain alert. “Enjoy that taco or sandwich, but pay attention to how the vendor operates. Are they keeping things clean? Is the refrigeration working? Do they handle food safely? A little awareness goes a long way in protecting yourself.”
