Foodborne Pathogens: Rising Concerns and Preventative Measures

Recent cyclospora outbreaks have highlighted the issue of foodborne illnesses, yet experts emphasize that numerous other pathogens also demand attention. Dr. Jill Roberts, a professor of public health at the University of South Florida, reports an increase in cases of five additional pathogens: listeria, shigella, enterohemorrhagic E. coli, vibrio, and yersinia. This rise can be attributed partly to enhanced lab detection, but these pathogens are also more impactful than once thought.

Understanding the Spread

Roberts stresses the importance of examining how these pathogens spread and implementing appropriate solutions. Each pathogen follows unique transmission routes, necessitating tailored interventions. She expresses particular concern regarding listeria due to delays in surveillance systems designed to promptly detect outbreaks.

Listeria

Listeria monocytogenes can contaminate ready-to-eat foods, soft cheeses, and deli meats. Infections result in fever, muscle aches, and digestive issues, posing severe risks for pregnant women, newborns, older adults, and people with weakened immune systems. These infections can lead to severe outcomes, such as miscarriage, meningitis, or death.

A notable listeria outbreak in 2025 involved prepared pasta meals sold by Walmart, Kroger, and Trader Joe’s, resulting in 28 illnesses, 27 hospitalizations, and seven deaths. The CDC ended this investigation in February. Another outbreak has been linked to soft cheese, including requesón, affecting eight people across three states since June.

Shigella

Shigella causes shigellosis, characterized by bloody diarrhea, fever, and cramps, spreading easily among people and through contaminated food. This pathogen requires only a small number of organisms to cause infection. The CDC reports a rise in drug-resistant shigella strains, increasing from 0% between 2011 and 2015 to 8.5% in 2023, with no FDA-approved oral antibiotics available.

Roberts highlights that shigella’s low infectious dose facilitates its spread in populations lacking reliable access to clean food and water, such as homeless communities.

Enterohemorrhagic E. Coli

This E. coli strain, including O157:H7, releases toxins resulting in severe stomach cramps, bloody diarrhea, and potentially serious outcomes like hemolytic uremic syndrome, a form of kidney failure. Symptoms also include fever, nausea, and vomiting.

A 2026 outbreak connected to raw cheddar cheese and milk from Raw Farm sickened nine individuals across three states. Roberts suggests enhanced regulations on irrigation water and a ban on raw milk products could mitigate spread.

Vibrio

Vibrio bacteria, particularly Vibrio vulnificus, thrive in warm coastal and brackish waters, leading to severe gastrointestinal illness or life-threatening skin infections. Approximately 20% of Vibrio vulnificus cases result in death.

Florida recorded 12 cases and one death from Vibrio vulnificus by late July, after 33 cases and five deaths in 2025. Louisiana reported 34 infections and six deaths last year, often linked to raw oysters. Roberts advises at-risk individuals to avoid raw seafood.

Yersinia

Yersinia enterocolitica causes yersiniosis, manifesting as fever, diarrhea, and abdominal pain from inflamed lymph nodes. Young children and the elderly face greater risks, often associated with raw or undercooked pork and contaminated raw milk.

Roberts suggests proper cooking temperatures and banning raw milk products may curb the rise of this pathogen.

Although norovirus remains the leading cause of foodborne illness, contributing to over half of all cases with a typical surge starting in October, it is vital to address these additional pathogens to reduce the overall burden of foodborne diseases.

For inquiries, contact Newsweek editors Kara Dolman and Gray R. Thomas.