According to CDC’s 2011 Estimates for Foodborne Illness, eight known pathogens account for the vast majority of illnesses, hospitalizations and deaths, but 31 major pathogens contributed to 9.4 million episodes of foodborne illness. T illnesses were caused by:

• Norovirus (58%)
• Nontyphoidal Salmonella spp. (11%)
• Clostridium perfringens (10%)
• Campylobacter spp. (9%)

The Leading causes of hospitalization were:

• Nontyphoidal Salmonella spp. (35%)
• Norovirus (26%)
• Campy- lobacter spp. (15%)
• Toxoplasma gondii (8%)

Leading causes of death were:

• Nontyphoidal Salmonella spp. (28%)
• T. gondii (24%)
• Listeria monocytogenes (19%)
• Norovirus (11%)

Learn more about the top pathogens causing,  illness, hospitalization, and death from the CDC, or visit their website for Q&A about foodborne illnesses: Foodborne Surveillance Questions and Answers.