Epidemiology of Foodborne Botulism Outbreaks in Romania, 2007-2024
Enciu, Bianca Georgiana Popescu, Rodica Zaharia, Alina Daniela Schimmer, Barbara Pițigoi, Daniela Sîrbu, Anca Mirela Pistol, Adriana
Enciu, Bianca Georgiana
Popescu, Rodica
Zaharia, Alina Daniela
Schimmer, Barbara
Pițigoi, Daniela
Sîrbu, Anca Mirela
Pistol, Adriana
Series / Report no.
Open Access
Type
Journal Article
Article
Article
Language
en
Date of publication
2026-04-02
Year of publication
Research Projects
Organizational Units
Journal Issue
Title
Epidemiology of Foodborne Botulism Outbreaks in Romania, 2007-2024
Translated Title
Published in
Microorganisms 2026; 14(4):819
Abstract
Foodborne botulism, caused by ingestion of pre-formed botulinum neurotoxin, is the most common form of botulism. While large outbreaks linked to commercial foods are rare, smaller outbreaks associated with home-processed products are more frequent, reflecting local dietary habits and traditional preservation practices. The aim of this paper is to provide a public health overview of reported foodborne botulism outbreaks in Romania over an 18-year period to raise awareness among clinicians and public health officials. Between 2007 and 2024, a total of 337 foodborne botulism cases were reported in Romania, of which 43% (147) were related to 55 outbreaks (median number of cases per outbreak: 2; IQR: 2-3). Most outbreaks were reported in Bihor County (11 outbreaks with 29 cases) and its neighboring county, Satu Mare (seven outbreaks, accounting for a total number of 20 cases). Outbreak-related cases were observed in younger persons with a median age of 31 years (compared to 45 years for sporadic cases) and were statistically significantly associated with consumption of pork products ( < 0.001). Fifteen deaths occurred (case fatality ratio: 4%), including three outbreak-related cases (case fatality ratio: 2%). These findings highlight the ongoing public health challenge of foodborne botulism in Romania and the need for robust surveillance, targeted educational initiatives in high-incidence counties to deliver information about safe food preparation and preservation practices, and the continuous availability of botulinum antitoxin supplies.