date:Jul 22, 2019
s remained the most common agent in foodborne outbreaks between 2014 and 2016. It was responsible for 42, or 32 percent, of such outbreaks.
The most significant foodborne outbreaks were because of restaurant food contaminated with norovirus in 2015 and 2016, with 100 and 131 infected, respectively, and because of arugula, also known as rocket, contaminated with Enterohemorrhagic E. coli (EHEC) and Enteropathogenic E. coli (EPEC) in 2016 with 237 infected.
The cause of outbreaks was unknown in