Final answer:
The most frequent causes of foodborne infections and hospitalizations are Norovirus, Salmonella, Clostridium perfringens, Campylobacter jejuni, and Staphylococcus aureus. Norovirus and Salmonella are especially significant due to their prevalence and the severity of the illnesses they can cause. Proper food safety practices can mitigate the risk of these infections.
Step-by-step explanation:
The most frequent causes of foodborne infection and hospitalizations in the United States are primarily due to Norovirus, Salmonella, Clostridium perfringens, Campylobacter jejuni, and Staphylococcus aureus (Staph). While Norovirus is known for causing the greatest number of overall foodborne illness cases, other bacteria such as Salmonella, Campylobacter, and certain strains of E. coli can lead to severe infections and hospitalizations. It's crucial to note that while many pathogens can cause infections, norovirus and Salmonella are particularly noteworthy for their impact on public health due to their high incidence and potential severity.
These infections can generally be prevented by proper food handling, cooking, and sanitation practices. For example, ensuring that foods like poultry are cooked thoroughly and that handwashing is habitual before and after handling food can significantly diminish the risks of contracting these infections. While Salmonella is associated with foods such as undercooked meat and poultry, Campylobacter is typically found in raw or undercooked chicken and unpasteurized milk, necessitating careful food preparation and cooking.