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%. |