The CDC estimated the average number of US foodborne illnesses, hospitalizations, and deaths in 2019 caused by seven major pathogens: Campylobacter spp., Clostridium perfringens, invasive Listeria monocytogenes, norovirus, nontyphoidal Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Toxoplasma gondii. The major pathogens, excluding Toxoplasma gondii, caused an estimated 9.9 million domestically acquired foodborne illnesses. An estimated 53,300 hospitalizations resulted from domestically acquired foodborne illnesses caused by the seven pathogens. An estimated 931 deaths resulted from domestically acquired foodborne illnesses caused by the seven pathogens. Norovirus was the leading cause of domestically acquired foodborne illnesses (5.5 million) and hospitalizations from these illnesses (22,400). Salmonella was the leading cause of domestically acquired foodborne illnesses resulting in death (238). The top five Salmonella serotypes causing foodborne illnesses were Enteritidis (23% of Salmonella infections), Newport (14%), Typhimurium (11%), I 4,[5],12:i- (7%), and Javiana (7%). These five Salmonella serotypes, in order from highest to lowest, also caused the most hospitalizations. Non-O157 serogroups caused 76% of STEC illnesses compared with 24% caused by O157 serotypes. Invasive Listeria caused 1,050 non-pregnancy-associated illnesses and 198 pregnancy-associated illnesses. @ https://www.cdc.gov/food-safety/php/data-research/foodborne-illness-burden/index.html?ACSTrackingID=DM146199&ACSTrackingLabel=Food%20Safety%20Updates%20From%20CDC&deliveryName=DM146199
