One of every six Americans (about 48 million people) will become ill, be hospitalized or die of foodborne diseases, according to the CDC's 2011 estimates. Norovirus causes vastly more illnesses than other known pathogens and is the leading cause of foodborne deaths because of the number of people it affects. Most cases, though, tend to cause a mild illness. Nontyphoidal Salmonella, Toxoplasma and Listeria also were leading causes of foodborne deaths in 2011. Nontyphoidal Salmonella, norovirus, Campylobacter, and Toxoplasma caused the most hospitalizations.
