Foodborne Illness

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:

	CDC Food Safety
	Montana Department of Food and Consumer Safety
	Raw Produce: Selecting and serving it safely
	Foodsafety.gov
	Trends in Foodborne Illness in the United States (CDC Report)