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Foodborne Pathogens
Foodborne illness (commonly known as food poisoning) is often caused by consuming food
contaminated by bacteria and/or their toxins, parasites, viruses, chemicals, or other agents.
While the American food supply is among the safest in the world, the federal government
estimates that there are about 48 million cases of foodborne illness each year. This
estimate is equivalent to 1 in 6 Americans becoming sick from contaminated food, which results
in an estimated 128,000 hospitalizations and 3,000 deaths.

Foodborne illness occurs when people eat or drink food or beverages contaminated with
pathogens, chemicals, or toxins. There are several factors that can contribute to the symptoms
and severity of food poisoning, including a weakened immune system and age. When the FDA
learns of an outbreak, the agency’s Coordinated Outbreak Response and Evaluation (CORE)
Network (/food/outbreaks/about-core-network) works closely with state and local partners and
the Centers for Disease Control to identify the cause and prevent additional illnesses.

When necessary, the FDA works with food producers to facilitate voluntary recalls of potentially
contaminated products; the agency also has mandatory recall authorities under the FDA Food
Safety Modernization Act (FSMA).

Foodborne Pathogens

While every outbreak of foodborne illness is different, below is some general information
about some key foodborne pathogens.

E. coli

E. coli (/food/foodborne-pathogens/escherichia-coli-e-coli)
FoodSafety.gov: Food Poisoning - E. coli
(http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/ecoli/)

CDC: E. coli (http://www.cdc.gov/ecoli/)

Salmonella
Salmonella (/food/foodborne-pathogens/salmonella-salmonellosis)

FoodSafety.gov: Food Poisoning - Salmonella

(http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/salmonella/)

CDC: Salmonella (http://www.cdc.gov/salmonella)

Listeria

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Listeria (/food/foodborne-pathogens/listeria-listeriosis)
FoodSafety.gov: Food Poisoning - Listeria
(http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/index.html)

CDC: Listeria (http://www.cdc.gov/listeria/)

Cyclospora

Cyclospora (/food/foodborne-pathogens/cyclospora)

Cyclosporiasis and Fresh Produce (/food/foodborne-pathogens/cyclosporiasis-

and-fresh-produce)

CDC: Cyclosporiasis (https://www.cdc.gov/parasites/cyclosporiasis/)

Hepatitis A

Hepatitis A (/food/foodborne-pathogens/hepatitis-virus-hav)

FoodSafety.gov: Food Poisoning - Hepatitis A

(https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/hepatitisa/index.html)

CDC: Hepatitis A (https://www.cdc.gov/hepatitis/hav/)

Cronobacter sakazakii

Cronobacter sakazakii (/food/foodborne-pathogens/cronobacter-sakazakii)

Cronobacter Infection and Infants (https://www.foodsafety.gov/blog/learn-

about-cronobacter-infection)

CDC: Cronobacter (https://www.cdc.gov/cronobacter/index.html)

Bad Bug Book

The Bad Bug Book 2nd Edition (/food/foodborne-pathogens/bad-bug-book-second-

edition), released in 2012, provides current information about the major known agents that
cause foodborne illness.

Resources for Consumers

2020 Leafy Greens STEC Action Plan (/food/foodborne-pathogens/leafy-greens-stec-

action-plan)

Education Resource Library (/food/consumers/education-resource-library) offers

educational materials related to food safety, nutrition and cosmetics

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Foodborne Illnesses: What You Need to Know (/foodborne-illnesses-what-you-need-

know)

Safe Food Handling: What You Need to Know (/food/buy-store-serve-safe-food/safe-

food-handling-what-you-need-know)

Outbreak Investigations (/food/outbreaks-foodborne-illness/investigations-

foodborne-illness-outbreaks) (/food/outbreaks/outbreak-investigations)

Food Allergens (/allergens)

Resources for Industry and Health Professionals

FDA Food Code (/food-code) - A model that assists food control jurisdictions at all
levels of government by providing them with a scientifically sound technical and legal
basis for regulating the retail and food service segment of the industry (restaurants
and grocery stores and institutions such as nursing homes)

Healthy People Initiative (/food/science-research-food/healthy-people-initiative) -

Healthy People provides science-based, 10-year national objectives for improving the
health of all Americans

FSMA Final Rules for Preventive Controls

Current Good Manufacturing Practice and Hazard Analysis and Risk-Based

Preventive Controls for Human Food (/food/food-safety-modernization-act-
fsma/fsma-final-rule-preventive-controls-human-food)

FSMA Final Rule for Preventive Controls for Animal Food (/food/food-safety-
modernization-act-fsma/fsma-final-rule-preventive-controls-animal-food)

Whole Genome Sequencing (WGS) Program (/whole-genome-sequencing-wgs-

program) - Whole genome sequencing reveals the complete DNA make-up of an
organism, enabling us to better understand variations both within and between
species. This in turn allows us to differentiate between organisms with a precision that
other technologies do not allow. FDA is using this technology to perform basic
foodborne pathogen identification during foodborne illness outbreaks and applying it
in novel ways that have the potential to help reduce foodborne illnesses and deaths
over the long term both in the U.S and abroad.

Good Manufacturing Practices (GMPs) for the 21st Century - Food Processing
(/food/current-good-manufacturing-practices-cgmps/good-manufacturing-practices-
gmps-21st-century-food-processing)
Microbiological Methods & Bacteriological Analytical Manual (BAM)
(/food/laboratory-methods-food/bacteriological-analytical-manual-bam)
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Pesticide Analytical Manual (PAM) (/food/laboratory-methods/pesticide-analytical-

manual-pam)

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