CDC’s Latest Foodborne Illness Estimates Put Everyday Kitchen Controls Back in Focus

The latest U.S. foodborne illness estimates from the Centers for Disease Control and Prevention offer a useful reminder for anyone who cooks: everyday handling decisions still matter. Published on March 19, 2025, the estimates remain the CDC’s current detailed picture of illnesses linked to seven major foodborne pathogens.

The figures are not a live outbreak count and they do not describe food sold in 2026. They estimate the average number of illnesses, hospitalizations and deaths in 2019 caused by domestically acquired foodborne infections. Even with that time frame clearly stated, the findings are practical because they connect public-health data with actions that can be taken at home.

What the CDC estimates show

Six of the seven pathogens included in the analysis caused an estimated 9.9 million domestically acquired foodborne illnesses. Across all seven pathogens, the CDC estimated 53,300 hospitalizations and 931 deaths. Toxoplasma gondii was included in the hospitalization and death totals, but the CDC could not estimate laboratory-confirmed illnesses for it in the same way, so the 9.9 million figure excludes that pathogen.

The CDC’s detailed breakdown shows that norovirus caused the most estimated illnesses, at 5.54 million, and the most hospitalizations, at 22,400. Salmonella caused fewer illnesses than norovirus but was the leading contributor to estimated deaths, with 238. Campylobacter, Clostridium perfringens, Shiga toxin-producing E. coli and Listeria monocytogenes also feature prominently in the rankings, although their impact differs depending on whether the measure is illness, hospitalization or death.

That distinction matters in a home kitchen. A foodborne pathogen does not create one single type of risk, and the food categories associated with the most illnesses are not necessarily the same categories associated with the most severe outcomes.

Produce and poultry require different kinds of attention

A companion CDC analysis estimates which of 17 food categories were associated with illnesses and deaths using outbreak data. According to the CDC’s source-attribution overview, six produce categories accounted for 46% of estimated illnesses. Leafy vegetables were the largest individual category, with norovirus the leading contributing pathogen for illnesses linked to leafy vegetables.

The same analysis shows a different pattern for meat and poultry. Four animal-food categories accounted for fewer illnesses overall but were linked to 29% of estimated deaths. Poultry accounted for the largest share of deaths among individual categories, with Salmonella and Listeria contributing substantially to that result.

The CDC does not present these findings as a reason to avoid produce, poultry or any other broad food group. Instead, the figures show why preparation needs to match the food. Washing fresh produce under running water, avoiding cross-contamination and keeping cut fruit cold address different risks from cooking poultry thoroughly and checking its internal temperature.

Four controls that translate the data into action

Clean. Wash hands before, during and after food preparation. Clean utensils, boards and counters after each use. Rinse fresh fruits and vegetables, but do not wash raw meat, poultry or eggs because splashing can spread germs around the sink and work surface.
Separate. Keep raw meat, poultry, seafood and eggs away from ready-to-eat foods. Use separate boards or plates for raw ingredients and foods that will not be cooked, and store raw foods so their juices cannot leak onto other items.
Cook. A food thermometer is more reliable than color or texture. The CDC’s safer-food guidance lists 165°F for all poultry, 160°F for ground meat, and 145°F for whole cuts of beef, pork, lamb and veal followed by a three-minute rest. Fish should reach 145°F or become opaque and separate easily with a fork.
Chill. Refrigerate perishable food within two hours, or within one hour when the surrounding temperature is above 90°F. Thaw food in the refrigerator, in cold water or in the microwave, never on the counter. Prompt chilling also applies to cooked leftovers and cut fruit.

Why this remains useful today

The numbers provide perspective, but the kitchen response is deliberately simple. A salad calls for clean hands, rinsed produce and separation from raw chicken. A burger calls for a thermometer because ground meat can look browned before it reaches a safe internal temperature. A batch of leftovers calls for shallow containers and prompt refrigeration rather than a long stay at room temperature.

Extra care is especially important when cooking for adults 65 and older, children under five, pregnant people or anyone with a weakened immune system. These groups are more likely to develop severe illness, so choosing pasteurized products, fully cooked foods and properly chilled leftovers can reduce avoidable risk.

The CDC’s estimate is best read as a baseline rather than a prediction. It does not identify a contaminated brand or suggest that one ingredient should be removed from a balanced diet. It shows the scale of foodborne illness and the different ways pathogens affect people. For home cooks, the clearest response is to make the four controls routine: clean, separate, cook and chill.