Which type of microorganism is responsible for the majority of foodborne illnesses?

Bacteria are the primary cause of the majority of foodborne illnesses. This is due to several factors, including the ability of certain bacterial species to proliferate rapidly in food under favorable conditions, produce toxins, and induce various gastrointestinal symptoms. Common bacteria associated with foodborne illnesses include Salmonella, Escherichia coli, and Listeria monocytogenes, among others. These pathogens can be present in raw or undercooked meats, unpasteurized dairy products, and contaminated fruits and vegetables, making them a significant risk in the food supply chain.

While viruses, fungi, and parasites can also cause foodborne illnesses, they are less prevalent in comparison to bacteria. Viruses like Norovirus can lead to outbreaks, but bacterial infections occur much more frequently and can result in severe health outcomes. Therefore, the role of bacteria in foodborne illnesses is well-established, making them the predominant microorganism responsible for these health risks.