Thousands of people are hospitalized each year and hundreds killed by foodborne illness. Some progress is being made in combating the pathogens causing these illnesses, but more needs to be done to protect consumers.
Salmonella was the most common bacteria causing foodborne illness in 2014 followed by Campylobacter.
In 2014, rates of infection from a serious form of E. coli and a common Salmonella decreased compared to 2006-2008, according to data published Thursday by the Centers for Disease Control and Prevention. However, less common types of Salmonella increased.