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Chart: Top pathogens contributing to domestically acquired foodborne illnesses and deaths, 2000 to 2008. Norovirus: Illnesses 58%; Deaths 11%. Salmonella, nontyphoidal: Illnesses: 11%; Deaths 28%. Clostridium perfringens: Illnesses: 10%. Campylobacter spp.: Illnesses: 9%; Deaths 6%. Staphylococcus aureus: Illnesses: 3%. Toxoplasma gondii: Deaths: 24%. Listeria monocytogenes: Deaths: 19%. .

2011 Estimates of Foodborne Illness: Articles for Download

2011 Estimates of Foodborne Illness: Tables and Appendices for Download

 

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