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Most common foods implicated in foodborne illness, by detailed food category, Foodborne Disease Outbreak Surveillance System, United States, 2009–2018. Asterisks (*) indicate statistical significance (p<0.05 by Fisher exact test). Data are shown for (A) norovirus, 216 cases; (B) Salmonella, 321 cases; (C) bacterial toxins, 209 cases; D) Shiga toxin–producing Escherichia coli O157, 76 cases; (E) illness of other known etiology, 715 cases; (F) illness of unknown etiology, 191 cases.
