Between 2001 and 2024, Italy’s national botulism surveillance system recorded 1,276 suspected clinical cases, with 574 laboratory-confirmed infections. Foodborne botulism accounted for 526 cases (91.6%), followed by infant botulism (43 cases, 7.5%) and wound botulism (5 cases, 0.9%). Averaging 53 annual reports and 24 confirmed cases, Italy faces an “elevated incidence” attributed to its “deep-rooted home-preserving traditions,” particularly in southern regions, stated Fabrizio Anniballi, head of the Botulism Reference Center at the Istituto Superiore di Sanità (ISS).
Fifteen deaths were reported, yielding a 2.6% average fatality rate—down from 3.8% during 2001–2011. The ISS noted a slight uptick in confirmed cases in recent years, crediting improved diagnostic capabilities. Anniballi emphasized that Italy’s high rates stem from widespread traditional food preservation methods, passed through generations, which pose ongoing public health risks when improperly executed. Most cases link to homemade preserves, with industrial products rarely implicated.
In response, the ISS issued a decalogue detailing botulism prevention: identifying contamination sources, recognizing symptoms, treatment protocols, safe home-canning techniques (especially jams), pre-consumption checks, and emergency steps for suspected exposure. The guidelines stress that freezing does not eliminate risks and include specific advice for infant food preparation.