58% of Foodborn illnesses are caused by the Noro virus according to the CDC’s EID magazine:
Estimates of foodborne illness can be used to direct
food safety policy and interventions. We used data from active
and passive surveillance and other sources to estimate
that each year 31 major pathogens acquired in the United
States caused 9.4 million episodes of foodborne illness
(90% credible interval [CrI] 6.6–12.7 million), 55,961 hospitalizations
(90% CrI 39,534–75,741), and 1,351 deaths
(90% CrI 712–2,268). Most (58%) illnesses were caused
by norovirus, followed by nontyphoidal Salmonella spp.
(11%), Clostridium perfringens (10%), and Campylobacter
spp. (9%). Leading causes of hospitalization were nontyphoidal
Salmonella spp. (35%), norovirus (26%), Campylobacter
spp. (15%), and Toxoplasma gondii (8%). Leading
causes of death were nontyphoidal Salmonella spp. (28%),
T. gondii (24%), Listeria monocytogenes (19%), and norovirus
(11%). These estimates cannot be compared with prior
(1999) estimates to assess trends because different methods
were used. Additional data and more refi ned methods
can improve future estimates.
The complete article can be read in Vol17 of EID, which can be found here.
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