- Reviewed by Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter
Foodborne illness outbreaks occur frequently in the United States. Invisible microbes in food sicken an estimated 48 million people in our country each year, landing 128,000 in the hospital and killing about 3,000, according to the CDC.
Culprits are usually viruses (such as norovirus), bacteria (such as Salmonella, Clostridium perfringens, or Campylobacter), parasites (such as Toxoplasma gondii), or toxins (such as those that can accumulate in shellfish).
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About the Author
Heidi Godman, Executive Editor, Harvard Health Letter
About the Reviewer
Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter
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