Foodborne Illness
General Foodborne Disease Information
The term foodborne illness describes any number of diseases that result from consuming contaminated food or beverages. CDC estimates that 1 in 6 Americans become sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year.
What are the most common foodborne diseases?
The pathogens causing the most illnesses, hospitalizations, and deaths include:
- Norovirus
- Salmonella (non-typhoidal)
- Campylobacter
- E. coli (STEC) O157
- Clostridium perfringens
- Staphylococcus aureus
- Toxoplasma gondii
- Listeria monocytogenes
Helpful links:
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CDC Food Safety |
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Montana Department of Food and Consumer Safety |
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Raw Produce: Selecting and serving it safely |
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Foodsafety.gov |
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Trends in Foodborne Illness in the United States (CDC Report) |
