Disease-causing microorganisms can frequently be transported by food and water. In the United States, the Centers for Disease Control and Prevention tracks the number of cases of foodborne illnesses that occur each year, their causes, and their origin and transmission routes. Approximately 50 million cases of foodborne illness are reported each year, leading to approximately 3,000 deaths in the United States yearly. The most common cause of foodborne illness is norovirus. In fact, one out of every five food poisoning cases worldwide is due to norovirus. Norovirus is highly contagious, meaning it can be easily transmitted between people and can contaminate food and hard surfaces. Among the bacterial causes of foodborne illness, Salmonella spp. is the most prevalent, causing over 1 million cases of illness per year in the United States.
Foodborne illness may occur in isolated incidents or in outbreaks that affect a large number of people stemming from one initial source of pathogen. Produce is the most common food that transmits foodborne pathogens, causing 46% of illnesses, while meat and poultry are the most frequent source of death from foodborne illnesses, leading to 29% of deaths. The foodborne illness most frequently transmitted by produce is norovirus. Death caused by foodborne illnesses transmitted by meat and poultry is typically a result of listeria and salmonella infections.
Sources and Rates of Foodborne Illnesses
| Pathogen | Food Source | Illnesses (Annual) | Average Deaths (Annual) |
|---|---|---|---|
| Norovirus | Food handlers with disease, produce, shellfish | 5,461,731 | 149 |
| Salmonella | Meats, unpasteurized milk, eggs, contact with animals | 1,027,561 | 378 |
| Campylobacter | Unpasteurized milk, meat, poultry | 845,024 | 73 |
| Clostridium perfringens | Meat products | 965,958 | 21 |
| Yersinia enterocolitica | Meats, shellfish, fish, unpasteurized milk | 81,806 | 25 |
| Toxoplasma gondii | Raw or undercooked meat | 68,521 | 259 |
| Shigella | Fruits, vegetables, seafood, food handlers with disease | 58,930 | 4 |
| E. coli O157:H7 | Ground beef, produce, water, animal contact, unpasteurized milk, unpasteurized apple cider | 54,189 | 18 |
| Cryptosporidium | Fruits, vegetables, water | 34,286 | 2 |
| Listeria monocytogenes | Meats and meat products, cheeses | 1,590 | 257 |
| Vibrio vulnificus | Shellfish | 93 | 35 |
| Clostridium botulinum | Improperly canned foods; also fish, potatoes, and other foods kept at warm temperatures for too long | 205 | 145 |
| Rotavirus | Contaminated produce, food handlers with disease | 3,000,000 | 40 |
| Staphylococcus aureus | Meats, prepared salads, cream sauces, cream-filled pastries | 241,148 | <6 |
According to the Center for Disease Control (CDC), every year, thousands of people in the United States are affected by foodborne illnesses. Some illnesses have a high infection rate and low death rate, while others have high death rates and low infection rates. The food source typically determines the type of pathogens present.