Foodborne diseases in the United States cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths annually. Known pathogens account for 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Salmonella, Listeria, and Toxoplasma are responsible for 1,500 deaths each year, accounting for over 75% of deaths from known pathogens. Foodborne diseases cause more illnesses but fewer deaths than previously estimated. Over 200 diseases are transmitted through food, including viruses, bacteria, parasites, toxins, metals, and prions. Foodborne diseases are estimated to cause 6 to 81 million illnesses and up to 9,000 deaths annually, but these figures are outdated. New estimates are needed to guide prevention efforts and assess food safety regulations. Surveillance is complicated by underreporting, overlapping transmission routes, and unknown pathogens. FoodNet, a collaborative surveillance system, provides data on foodborne diseases. Other sources include national surveillance systems, published studies, and health care surveys. Known pathogens cause 38.6 million illnesses annually, with 13.8 million due to foodborne transmission. Bacteria account for 5.2 million, parasites for 2.5 million, and viruses for 30.9 million. Hospitalizations due to foodborne transmission total 181,177 annually, with 60,854 attributable to foodborne transmission. Deaths due to foodborne transmission total 2,718 annually, with 1,809 attributable to foodborne transmission. Unknown pathogens account for 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Foodborne transmission accounts for 36% of these cases. Overall, foodborne diseases cause 76 million illnesses, 318,574 hospitalizations, and 4,316 deaths annually. Adding non-gastrointestinal illnesses from Listeria, Toxoplasma, and hepatitis A virus, the total is 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths annually. Foodborne diseases have changed significantly over the past century, with new causes emerging. Estimates of foodborne illness and death vary, but recent data suggest that unknown agents account for 81% of illnesses and hospitalizations and 64% of deaths. Norwalk-like viruses account for over 67% of cases, 33% of hospitalizations, and 7% of deaths. Salmonella, ListerFoodborne diseases in the United States cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths annually. Known pathogens account for 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Salmonella, Listeria, and Toxoplasma are responsible for 1,500 deaths each year, accounting for over 75% of deaths from known pathogens. Foodborne diseases cause more illnesses but fewer deaths than previously estimated. Over 200 diseases are transmitted through food, including viruses, bacteria, parasites, toxins, metals, and prions. Foodborne diseases are estimated to cause 6 to 81 million illnesses and up to 9,000 deaths annually, but these figures are outdated. New estimates are needed to guide prevention efforts and assess food safety regulations. Surveillance is complicated by underreporting, overlapping transmission routes, and unknown pathogens. FoodNet, a collaborative surveillance system, provides data on foodborne diseases. Other sources include national surveillance systems, published studies, and health care surveys. Known pathogens cause 38.6 million illnesses annually, with 13.8 million due to foodborne transmission. Bacteria account for 5.2 million, parasites for 2.5 million, and viruses for 30.9 million. Hospitalizations due to foodborne transmission total 181,177 annually, with 60,854 attributable to foodborne transmission. Deaths due to foodborne transmission total 2,718 annually, with 1,809 attributable to foodborne transmission. Unknown pathogens account for 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Foodborne transmission accounts for 36% of these cases. Overall, foodborne diseases cause 76 million illnesses, 318,574 hospitalizations, and 4,316 deaths annually. Adding non-gastrointestinal illnesses from Listeria, Toxoplasma, and hepatitis A virus, the total is 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths annually. Foodborne diseases have changed significantly over the past century, with new causes emerging. Estimates of foodborne illness and death vary, but recent data suggest that unknown agents account for 81% of illnesses and hospitalizations and 64% of deaths. Norwalk-like viruses account for over 67% of cases, 33% of hospitalizations, and 7% of deaths. Salmonella, Lister