Most cases of foodborne illness are caused by bacteria, viruses, and parasites that contaminate food or water. Common bacterial causes include Salmonella, Escherichia coli, Campylobacter, and Listeria. Viruses such as norovirus are a leading cause of outbreaks, while parasites such as Cyclospora and Toxoplasma account for a smaller number of infections. Foodborne illness can also result from naturally occurring toxins, chemical contaminants, or improper food handling, storage, and preparation.
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