In 2015, there were an estimated 921 foodborne disease outbreaks in the United States. Around 119 of these outbreaks occurred in California, making it the state with the highest number of foodborne disease outbreaks that year. Most foodborne illness can be avoided through proper cooking, storing, preparation, and washing of hands, food, and cooking utensils. Nevertheless, some foods are more common in foodborne illness cases than others. In 2015, seeded vegetables, such as cucumbers and peppers, caused the highest percentage of foodborne illness cases that year, followed by pork and vegetable row crops. The location where the food was prepared also affects the likelihood of foodborne illness, with sit-down dining and catering or banquet facilities accounting for the highest share of illness cases.
The most common type of foodborne illness in the United States in 2015 was the norovirus, with over 5,500 such incidences. However, Salmonella caused the highest number of foodborne disease hospitalizations. As of 2017, the United States had a rate of 17.2 Salmonella cases per 100,000 population, with rates highest in the states of Mississippi, Idaho, and South Carolina. In 2015, Salmonella was most commonly attributed to restaurant food, however there were also around 260 Salmonella cases attributed to food prepared at home. Although most foodborne illness is not deadly, deaths from such incidences do occur, especially among those most susceptible to foodborne illness, including infants, children, and the elderly.