One in every 10 persons fall ill due to food poisoning. At this alarming rate, governments have focused on monitoring and preventing foodborne diseases. The Centers for Disease Control and Prevention (CDC) listed the top bacteria that caused thousands of individuals upset stomachs and a few hundred patients spending weeks in the hospital.   


CDC registered Campylobacter as the number one organism causing food poisoning. Around 9,000 cases were reported relating to this bacterium, the highest since 2015. Because no outbreaks were recorded, and affected individuals have very short recuperation period, Campylobacter has been widely overlooked. However, severe cases of infection were recorded to develop into a neurological auto-immune disease. 


Any list about foodborne diseases will not be complete without Salmonella. Salmonellosis is fatal if left not treated. CDC estimates around 450 deaths each year are associated with poisoning from this organism and around 23,000 in-patients were admitted with the illness.  Compared with Campylobacter, several outbreaks have been associated to the organism. Some of these outbreaks were from contaminated watermelon, frozen fish, or turkeys.

Conceptual image of salmonella typhi causing typhoid.


Increase in numbers of identified cases caused by strands of the Vibrio bacteria have been in the radar of the organization. These bacteria occur in bodies of water with tropical climate. Symptoms vary across persons and identified high-risk individuals may develop severe illness causing skin lesions and sudden chills.


Another common organism making the list is Cyclospora cayetanensis, which causes cyclosporiasis. The infection is described as an intestinal illness that results in diarrhea, stomach cramps, bloating or increased gas, nausea, and fatigue. This is also identified as endemic as it is foodborne as the organism requires warm climate to cultivate. Areas in the tropical region have higher occurrences of cases related to this organism.