Final answer:
Norovirus is responsible for about 30% of hospitalizations due to food-borne illnesses, with proper hygiene and food handling being key to prevention. Other significant contributors to these illnesses include Salmonella and E. coli, which are found in undercooked meats and contaminated produce.
Step-by-step explanation:
Food-Borne Illnesses and Hospitalizations
Among various microbes that cause food-borne illnesses and lead to hospitalizations, Norovirus stands out as a leading cause. The Centers for Disease Control and Prevention (CDC) estimates attribute Norovirus to be responsible for roughly 30% of all hospitalizations due to food-related illnesses. This highly contagious virus can be transmitted by infected food handlers and can contaminate food at any point during production and service. Good hygiene and proper food handling practices are essential to prevent the spread of Norovirus and other food-borne pathogens. Other significant bacteria involved in food-borne illnesses include Salmonella, Campylobacter jejuni, and certain strains of Escherichia coli, which are commonly found in undercooked meats, contaminated produce, and unpasteurized dairy products.
These microorganisms are of particular concern due to the seriousness of the illnesses they cause and the frequency of outbreaks attributed to them. Food manufacturers and distributors in the United States must conduct routine bacteriological testing to ensure that food is pathogen-free, as mandated by regulatory agencies like the FDA and USDA to protect public health. Proper cooking and food handling can prevent many of these illnesses caused by harmful microbes.