The deadliest foodborne pathogen is often considered to be Listeria monocytogenes[1], particularly due to its high mortality rate among vulnerable populations. While there are several pathogens that cause foodborne illnesses, Listeria has a significant impact on public health due to its severity and the populations it affects.
Listeria has a reported mortality rate that can be as high as 20-30% in infected individuals, particularly among older adults, pregnant women, newborns, and individuals with weakened immune systems.
Infection can lead to severe complications, including meningitis, septicemia, and miscarriage in pregnant women. Symptoms can include fever, muscle aches, nausea, and diarrhea.
Listeria is often found in ready-to-eat meats, unpasteurized dairy products, and contaminated fruits and vegetables.
References
Centers for Disease Control and Prevention (CDC). (2023). "Listeria (Listeriosis)." Retrieved from [CDC Listeria page](https://www.cdc.gov/listeria/i...). This page provides information on Listeria, including its prevalence, associated risks, and statistics related to its severity.
World Health Organization (WHO). (2023). "Foodborne and waterborne diseases." Retrieved from [WHO Foodborne Diseases page](https://www.who.int/news-room/...). This fact sheet discusses various foodborne pathogens, including Listeria, and their health impacts.
Batz, M.B., Hoffmann, S., & Morris, J.G. Jr. (2012). "Ranking the Risk: The 2011 Foodborne Illness Outbreaks and the Role of Food Pathogens." Foodborne Pathogens and Disease. This study details the impact of various foodborne pathogens, highlighting Listeria's significant mortality rate.
[1] While Listeria monocytogenes is often cited as the most deadly, other pathogens such as Clostridium botulinum (which causes botulism) and Escherichia coli O157:H7 also pose serious risks and can be fatal, depending on the circumstances and populations affected. However, Listeria is frequently highlighted due to its unique risk factors and high mortality rate.