Final answer:
The 'Big 6' foodborne illnesses include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus (Staph), and Escherichia coli (E. coli), which are responsible for the majority of foodborne illness cases in the U.S.
Step-by-step explanation:
The top five germs that cause illnesses from food in the United States are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph). Although often referred to as the 'Big 6,' the sixth pathogen typically included on this list is Escherichia coli (E. coli), specifically the O157:H7 strain and other clinically important Shiga toxin-producing E. coli. These pathogens are responsible for the majority of foodborne illness cases, leading to a significant number of hospitalizations and, in some cases, death.
Bacteria like Salmonella and Campylobacter are commonly found in raw or undercooked meats, poultry, dairy products, and seafood, while E. coli can be present in raw or undercooked hamburgers, unpasteurized fruit juices, and fresh produce. Proper food handling, cooking, and personal hygiene are essential to preventing these illnesses. For example, the Salmonella outbreak traced back to onions from California vividly illustrates the reach and impact of such pathogens when contamination of food occurs.
Each year, millions are affected by foodborne illnesses with symptoms that can be quite severe, especially for populations like pregnant women, young children, older adults, and those with weakened immune systems. The CDC estimates an overwhelming number of foodborne illness cases annually, highlighting the necessity for vigilance in food safety practices.