Hepatitis A in Naples, three new cases at Cotugno: 53 patients hospitalized

A hand gripping a container of crushed ice, topped with shiny oysters: the image comes from the local markets of Naples, where the scent of the sea is part of everyday life. But on the same afternoon, at 4:30 PM on March 21, 2026, the Emergency Room of Cotugno Hospital reports three new cases of hepatitis A. The total number of hospitalized patients thus rises to 53. No one, the health workers specify, is in critical condition.

A statistic that tells the paradox of an infection that is often invisible and linked to common actions, such as consuming contaminated water or food. Hepatitis A is, in fact, transmitted via the oral-fecal route and has an incubation period that can last up to seven weeks, making the correlation between infection and symptoms less immediate.

According to the information provided by the Hospital Company of the Hills, the new cases involve infections from the HAV virus. Despite the increase in hospitalizations, the clinical picture remains under control, in line with the generally benign course of the disease, which resolves spontaneously in most cases.

Among the possible vehicles of transmission, epidemiological investigations in Italy have repeatedly identified raw or undercooked shellfish and, in some cases, contaminated foods such as berries. However, as of now, a specific cause for the increase recorded in the Campanian capital has not yet been identified.

This phenomenon fits into a broader context: according to data from the surveillance system of the Higher Institute of Health, between 2024 and 2025, there was an increase in reports of hepatitis A at the national level, linked both to food factors and specific transmission dynamics.

The most common symptoms include fever, nausea, fatigue, abdominal pain, and, in more evident cases, jaundice. In adults, the disease tends to manifest more prominently than in children, although it remains rarely severe.

On the prevention front, the recommendations remain those that are well established: thorough hand hygiene, consumption of well-cooked foods — particularly seafood — and attention to the origin of products. For certain at-risk categories, vaccination is also available, recommended even in cases of recent exposure to the virus.

The health authorities are working to reconstruct the chain of infections through interviews and checks on the food supply chain. In the coming days, the possibility of further cases related to incubation periods cannot be ruled out.

The situation, at present, does not present elements of generalized health alarm, but requires attention and responsible behavior. In a context where numbers can grow rapidly, correct information, epidemiological surveillance, and compliance with hygiene regulations remain crucial.