Salmonella ranks as the pathogen most linked to deaths after a decade-long Centers for Disease Control and Prevention (CDC) surveillance report.
Listeria was second, followed by STEC E.coli, Hepatitis A, Clostridium perfringens and Rotavirus.
During 1998–2008, CDC received reports of 13,405 foodborne disease outbreaks, resulting in 273,120 illnesses, 9,109 hospitalizations, and 200 deaths.
Judged by data from the CDC report , this gallery ranks the foodborne pathogens in order of those most linked to fatalities.
Laboratory and clinical guidelines for confirming an etiology of a foodborne disease outbreak are specific for each bacterial, chemical/toxin, parasitic, and viral agent. Suspected etiologies are those that do not meet the confirmation guidelines.