The most common pathogens and causes of foodborne illness are the following:
- Campylobacter jejuni
- Clostridium botulinum
- Clostridium perfringens
- Cryptosporidium
- Escherichia coli O157:H7
- Listeria monocytogenes
- Salmonella (over 2,300 types)
- Shigella (over 30 types)
- Staphylococcus aureus
- Vibrio vulnificus
For associated foods, symptoms and potential impacts and prevention methods, visit https://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease
