Which bacteria are responsible for the majority of foodborne illnesses?

The reason bacteria are identified as the major contributors to foodborne illnesses is due to their prevalence in contaminated food and their ability to multiply quickly under favorable conditions. Bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes are well-known pathogens that can cause serious illnesses. They thrive in various environments and can be transferred through improper food handling, insufficient cooking, or cross-contamination.

In contrast, viruses also contribute to foodborne illnesses, but they are not classified as bacteria. Common foodborne viruses, such as Norovirus and Hepatitis A, require a host for replication and do not multiply in food like bacteria do.

Parasites can cause foodborne diseases as well, but they tend to account for a smaller portion of incidents compared to bacterial infections. Lastly, fungi, while they can lead to food spoilage and produce toxins, do not primarily cause the majority of foodborne illnesses in the same way bacteria do. Therefore, the classification of bacteria as the primary agents in foodborne illness reflects their significant role in these health issues.