Food Safety News: It can be tricky business to say that one foodborne pathogen is more dangerous than another. Are the criteria the number of illnesses, number of deaths, or percentage of victims who die? Do the severity of an illness or chronic side effects factor into the ranking?

The first three pathogens on this list are fairly obvious dangers and ones on which federal agencies, such the Centers for Disease Control and Prevention, focus most of their attention. The other two are much rarer, but they’re still important pathogens to watch out for.

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