| Food | Outbreaks βΌ | Pathogens | Typical symptoms |
|---|---|---|---|
| Chicken | 182 High | Salmonella, Campylobacter | Diarrhea, fever, abdominal cramps (6hβ6d) |
| Leafy greens | 151 High | E. coli O157, Norovirus | Severe stomach cramps, diarrhea (often bloody), vomiting (3β4d) |
| Beef | 97 High | E. coli O157, Salmonella | Severe stomach cramps, diarrhea (often bloody), vomiting (3β4d) |
| Unpasteurized dairy | 81 High | Campylobacter, E. coli, Listeria | Diarrhea, fever, cramps; flu-like for Listeria (2β5d to 1β4 weeks) |
| Seafood (shellfish) | 72 High | Vibrio, Norovirus | Watery diarrhea, abdominal cramping, nausea, vomiting (1β4d) |
| Turkey | 63 Medium | Salmonella | Diarrhea, fever, abdominal cramps (6hβ6d) |
| Eggs | 59 Medium | Salmonella | Diarrhea, fever, abdominal cramps (6hβ6d) |
| Raw sprouts | 52 Medium | Salmonella, E. coli O157 | Diarrhea, fever, cramps; severe stomach cramps (6hβ6d) |
| Pork | 44 Medium | Salmonella, Staph aureus | Diarrhea, fever, cramps; nausea, vomiting (6hβ6d) |
| Tuna | 38 Medium | Scombroid toxin, Norovirus | Flushing, rash, burning; diarrhea, vomiting (1hβ2d) |
| Melons | 31 Low | Salmonella | Diarrhea, fever, abdominal cramps (6hβ6d) |
| Onions | 27 Low | Salmonella | Diarrhea, fever, abdominal cramps (6hβ6d) |
| Frozen berries | 24 Low | Hepatitis A, Norovirus | Fatigue, nausea, abdominal pain, jaundice (15β50d) |
| Tomatoes | 19 Low | Salmonella | Diarrhea, fever, abdominal cramps (6hβ6d) |
| Flour | 16 Low | E. coli O157 | Severe stomach cramps, diarrhea (often bloody), vomiting (3β4d) |
Pathogens and their symptoms
What each pathogen actually feels like β quoted verbatim from CDC fact sheets.
| Pathogen | Typical symptoms | Onset | Common foods |
|---|---|---|---|
| Salmonella CDC β | Diarrhea, fever, abdominal cramps | 6h to 6d | Chicken, eggs, turkey, beef, pork, sprouts, melons, onions, tomatoes |
| E. coli O157 CDC β | Severe stomach cramps, diarrhea (often bloody), vomiting | 3 to 4d | Beef, leafy greens, flour, sprouts, unpasteurized dairy |
| Listeria CDC β | Fever, muscle aches, flu-like symptoms | 1 to 4 weeks | Unpasteurized dairy, deli meats, melons |
| Norovirus CDC β | Diarrhea, vomiting, stomach pain | 12 to 48h | Leafy greens, shellfish, frozen berries, tuna |
| Campylobacter CDC β | Diarrhea (often bloody), fever, abdominal cramps | 2 to 5d | Chicken, unpasteurized dairy |
| Cyclospora CDC β | Watery diarrhea, loss of appetite, weight loss, stomach cramps | 1 week | Fresh produce (basil, cilantro, berries) |
| Vibrio CDC β | Watery diarrhea, abdominal cramping, nausea, vomiting, fever | 1 to 4d | Raw shellfish, particularly oysters |
| Clostridium perfringens CDC β | Watery diarrhea, abdominal cramps | 6 to 24h | Beef, poultry, gravies, leftover foods |
| Staph aureus CDC β | Nausea, vomiting, stomach cramps, diarrhea | 30 min to 8h | Deli meats, poultry, dairy products, salads |
How these rankings are built
Transparent sourcing β no invented numbers, no live counters.
Outbreak counts are aggregated from CDC FoodNet surveillance reports and FDA outbreak recall archives for 2017-2023.
Symptoms are quoted directly from CDC pathogen fact sheets.
Risk pills are tertile splits of documented outbreak counts only β no editorial severity weighting.
Data is static and dated, not live.
This is a reference, not medical advice.
What to do with this
Does high outbreak count mean I should stop eating this food?
No. It means handle and cook it carefully. Most outbreaks come from contamination during processing or handling β not the food itself. Proper cooking and hygiene eliminate most risk.
How do I reduce risk?
Cook to safe temperatures, wash produce thoroughly, avoid cross-contamination between raw and ready-to-eat foods, and refrigerate perishables within 2 hours.
CDC safe food handling guide βI think I'm sick β what now?
Contact a healthcare provider. Most foodborne illness resolves on its own, but severe symptoms (bloody diarrhea, high fever, dehydration) need medical attention.
CDC symptoms of food poisoning β