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Module 1 – Foodborne
Diseases and Outbreaks
Bacteria (40%)
Salmonella (18%) Viruses (54%)
Clostridium Norovirus
perfringens (6%)
STEC (5%)
Campylobacter (4%)
Chemicals/other (5%)
Source: Centers for Disease
Parasites (<1%)
Control and Prevention
based on data from 2008