Table 7: Foods associated with disease caused by major foodborne pathogens. Information derived from studies in several countries. Data from [34].

 

Pathogen

Foods

Campylobacter

Poultry, 40%-70%; dairy, 10%-40%; unspecified red meat up to 40%.

Norovirus

Seafood up to 40%; produce 20-40%; complex and other foods up to 10%.

Clostridium perfringens

Beef and lamb 40%-50%; poultry up to 20%; complex foods, up to 20%.

Salmonella

Eggs, 10%-80%; poultry, up to ~40%; produce, up to 20% pork, beef and lamb, each up to 20%; complex foods up to 20%.

E.coli O157

Beef and lamb, 40%-70%; produce, 10%-30%.

L.monocytogenes

Unspecified meat, up to 50%; dairy products, up to 40%; complex foods, up to 40%, seafood up to 20%; other meats, up to 20%; produce, up to 10%.