Table 1. Number of reported foodborne illnesses and deaths in the United States

Hazards		1998		2002		2011		2017
		Foodborne illnesses	Foodborne deaths	Foodborne illnesses	Foodborne deaths	Foodborne illnesses	Foodborne deaths	Foodborne illnesses	Foodborne deaths
Bacteria	Bacillus cereus	213	0	42	0	100	0	341	0
	Campylobacter	483	0	350	0	291	0	147	0
	Clostridium botulinum	8	0	14	0	11	0	17	2
	Clostridium perfringens	1,328	0	2,207	0	667	0	843	0
	Pathogenic Escherichia coli	1,613	0	486	2	411	2	562	1
	Listeria monocytogenes	105	21	54	8	168	35	32	3
	Non-typhoidal Salmonella	2,731	6	4,636	3	3,047	5	3,061	8
	Shigella	1,266	0	318	0	40	0	54	0
	Staphylococcus aureus	615	0	495	0	113	0	128	0
	Yersinia enterocolitica	9	0	13	0	16	1	0	0
Parasites	Trichinella	0	0	5	0	2	0	5	0
	Toxoplasma gondii	NA	NA	NA	NA	NA	NA	9	0
Virus	Hepatitis A	293	1	50	1	7	0	35	1
	Norovirus	2,563	0	6,559	0	5,135	0	6,340	4

Adopted from CDC (2014, 2019) with public domain; Lynch et al. (2006) with public domain.
NA, not applicable.