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The U.S. Public Health Service has identified the following
microorganisms as being the biggest culprits of foodborne illness,
either because of the severity of the sickness or the number of cases of
ilness they cause. Beware of these pathogens:
Learn Where They Are and How to Avoid Them
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Campylobacter
Most common bacterial cause of diarrhea in the United States.
Sources: Raw and undercooked meat and poultry, raw milk, and untreated water. |
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Clostridium botulinum
This organism produces a toxin which causes botulism, a life-threatening illness that
can prevent the breathing muscles from moving air in and out of the lungs.
Sources: Home-prepared foods and herbal oils; honey should not be fed to children less
than 12 months old. |
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E. coli O157:H7
A bacterium that can produce a deadly toxin and causes approsimately 73,000 cases of
foodborne illness each year in the U.S.
Sources: Meat, especially undercooked or raw hamburger, produce, and raw milk. |
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Listeria monocytogenes
Causes listeriosis, a serious disease for pregnant women, newborns, and adults with a
weakened immune system.
Sources: Soil and water. It has been found in dairy products including soft cheeses
as well as in raw and undercooked meat, in poultry and seafood, and in produce. |
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Norovirus
This is the leading cause of diarrhea in the United States.
Sources: Any food can be contaminated with norovirus if handled by someone who is
infected with this virus. |
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Salmonella
Most common cause of foodborne deaths. Responsible for millions of cases of foodborne
illness a year.
Sources: Raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood,
fruits, and vegetables. |
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Staphylococcus aureus
This bacterium produces a toxin that causes vomiting shortly after ingesting.
Sources: Cooked foods high in protein (e.g., cooked ham, salads, bakery products,
dairy products) |
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Shigella
Causes an estimated 300,000 cases of diarrhea illnesses. Poor hygiene causes
Shigella to be easily passed from person to person.
Sources: Salads, milk and dairy products, and unclean water. |
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Toxoplasma gondii
A parasite that causes toxoplasmosis, a very severe disease that can produce central nervous
system disorders particularly mental retardation and visual impairment in children.
Pregnant women and people with weakened immune systems are at higher risk.
Sources: Meat, primarily pork |
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Vibrio vulnificus
Causes gastroenteritis or a syndrome known as primary septicemia. People with liver
diseases are especially at high risk.
Sources: Raw or undercooked seafood |
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Source: Partnership for Food Safety Education
Visit the Fight Bac! program for more information on fighting foodborne
illness. |
