Identify the three major groups of microorganisms that cause foodborne illness.

Among all illnesses attributable to foodborne transmission, 30 percent are caused by bacteria, 3 percent by parasites, and 67 percent by viruses.

Source:
Mead, P.S., L. Slutsker, V. Dietz, L.F. McCaig, J.S. Bresee, C. Shapiro, P.M. Griffin, and R.V. Tauxe. 1999. Food-related illness and death in the U.S. Emerging Infectious Diseases 5:607-625. The complete publication is available on-line at www.cdc.gov/ncidod/eid/vol5no5/mead.htm.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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 AS 0708