The figure below gives percentages for the top pathogens contributing to domestically acquired foodborne illnesses and deaths between the years 2000 and 2008. It is important that you are aware of the Norovirus pathogen in particular, as it is really the only pathogen of any concern that is related to Donkey Cheese production. Known as "Winter Vomiting Bug" in the UK and elsewhere, Norovirus can be nasty but causes very few deaths --- about 12% of all foodborne illness deaths. Most of the time, Norovirus just makes you wish you were dead!
Figure 8.5 Top pathogens contributing to domestically acquired foodborne illnesses and deaths, 2000 to 2008.
Credit: Centers for Disease Control, (2011).
| Type of illness | illnesses (approximate) | deaths (approximate) |
|---|---|---|
| Norovirus | 58% | 12% |
| Salmonella, nontyphoidal | 11% | 28% |
| Clostridium perfringens | 10% | 0 |
| Campylobacter spp. | 8% | 6% |
| Staphylococcus aureus | 1-2% | 0 |
| Toxoplasma gondii | 0 | 20% |
| Listeria monocytogenes | 0 | 18% |