What is the most common cause of foodborne illness?

The most common cause of foodborne illness is bacteria, specifically organisms like Salmonella and E. coli. Bacterial infections are prevalent because they can multiply rapidly in food that is not stored or handled properly. Salmonella, often found in raw poultry and eggs, and E. coli, which can be present in undercooked beef and contaminated produce, are two of the leading pathogens responsible for significant outbreaks and individual cases of foodborne diseases.

While viruses such as Norovirus and parasites like Giardia can also cause foodborne illnesses, bacterial pathogens are statistically more frequently reported as the main culprits in food-related outbreaks. Contaminated water sources can contribute to the spread of certain pathogens, but they are not as directly tied to foodborne illness as the bacteria themselves. The effectiveness of bacteria in causing illness, coupled with their modes of transmission in food, solidifies their status as the most common cause of foodborne illnesses.