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Botulism is most prevalent in regions with inadequate food preservation methods, particularly in developing countries where traditional food processing techniques may be used. However, it is also notable in areas with high home canning practices, such as the United States and Canada. Cases have been linked to improperly canned, preserved, or fermented foods, with infant botulism primarily occurring in North America. Overall, the risk is heightened in environments where food safety practices are not strictly followed.

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