Top Causes of Foodborne Illness in the US: Norovirus, Salmonella, E. coli, and More

The leading causes of foodborne illness in the United States are:

1. Norovirus – Causes 19–21 million illnesses annually. Highly contagious via contaminated food, water, or person-to-person contact. Symptoms: nausea, vomiting, diarrhea, abdominal pain.
2. Salmonella – Found in raw/undercooked meat, poultry, eggs, milk. Symptoms: nausea, vomiting, diarrhea, abdominal pain.
3. E. coli – Associated with raw/undercooked meat, poultry, unpasteurized milk. Symptoms: nausea, vomiting, diarrhea, abdominal pain.
4. Campylobacter – Common in raw/undercooked meat, poultry, unpasteurized milk. Symptoms: nausea, vomiting, diarrhea, abdominal pain.
5. Listeria – Present in raw/undercooked meat, poultry, fish, dairy. Symptoms: nausea, vomiting, diarrhea, abdominal pain.

Proper food handling, cooking, and hygiene are essential for prevention.