From:  Investigating foodborne pathogen outbreaks: an integrated framework for tracing, detection, and risk assessment in food systems

 Major foodborne pathogens: food vehicles, global frequency, and clinical significance.

PathogenPrimary food vehicle(s)Global frequencySevere outcomes (CFR/HUS)Key reference(s)
Salmonella spp.Poultry, eggs, fresh produce, spicesVery high (~93.8 million cases/year globally)~155,000 deaths/yearWHO [1]; Scallan et al. [3]
Campylobacter spp.Poultry, raw milk, contaminated waterHighest in EU; ~96 million cases/year globallyRare mortality; Guillain-Barré riskEFSA [4]; Havelaar et al. [2]
Listeria monocytogenesRTE meats, soft cheeses, smoked fishLow incidence but highest CFR (~20–30%)Perinatal, elderly: highest risk groupsSwaminathan and Gerner-Smidt [7]
NorovirusShellfish, fresh produce, ready-to-eat foodsHighest frequency: ~125 million cases/yearLow mortality; high transmission rateScallan et al. [3]
Staphylococcus aureusDairy, deli meats, bakery productsCommon; frequently underreportedSelf-limiting; rare severe casesTodd et al. [35]
Clostridium perfringensCooked meat/poultry dishes, graviesHigh; 2nd most common in US outbreaksLow CFR; high morbidity burdenScallan et al. [3]
Bacillus cereusRice, starchy foods, spicesModerate-high; widespread in AsiaLow mortality; emetic/diarrheal syndromesEFSA [4]
Unidentified agentsMultiple/unknown matrices~38–40% of reported outbreaks globallyUnknown; likely underestimated burdenCDC [8]

STEC: Shiga toxin-producing Escherichia coli.