Foodborne Germs and Illnesses

Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella

CDC estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.

Causes of Food Poisoning

Top 5 Germs Causing Illness, Hospitalizations, and Deaths From Food Eaten in the United States

Illnesses

Illnesses

Hospitalizations

Hospitalizations

Deaths

Deaths

  1. Salmonella (non-typhoidal)
  2. Norovirus
  3. Campylobacter
  4. Toxoplasma gondii
  5. E. coli O157
  1. Salmonella (non-typhoidal)
  2. Norovirus
  3. Campylobacter
  4. Toxoplasma gondii
  5. E. coli O157
  1. Salmonella (non-typhoidal)
  2. Toxoplasma gondii
  3. Listeria monocytogenes
  4. Norovirus
  5. Campylobacter
  1. Salmonella (non-typhoidal)
  2. Toxoplasma gondii
  3. Listeria monocytogenes
  4. Norovirus
  5. Campylobacter

Hospitalizations

  1. Salmonella (non-typhoidal)
  2. Norovirus
  3. Campylobacter
  4. Toxoplasma gondii
  5. E. coli O157

Deaths

  1. Salmonella (non-typhoidal)
  2. Toxoplasma gondii
  3. Listeria monocytogenes
  4. Norovirus
  5. Campylobacter

Some foodborne germs can be antimicrobial resistant.

  • Antimicrobial resistance happens when germs like bacteria and fungi develop the ability to defeat the drugs designed to kill them. That means the germs are not killed and continue to grow.
  • People infected with antimicrobial-resistant germs might have more severe illness and fewer treatment options.
  • Although people with a severe infection may need to see a doctor, be prescribed antibiotics, or be hospitalized, people with mild symptoms of food poisoning usually do not need antibiotics to get better.
Food Safety Tips
4 steps to food safety: clean, separate, cook, and chill

Anyone can get sick from eating contaminated food. Follow four simple food safety steps—clean, separate, cook, and chill—to lower your chance of food poisoning and to protect yourself and your loved ones.