Foodborne illness is a constant concern in the food service industry, and food safety practices must be at the forefront of every operation. Every year, millions of people fall ill from consuming contaminated food, and while there are over 250 pathogens identified by health organizations, six pathogens account for a significant majority of foodborne illnesses and outbreaks.
In the coming 6 weeks, we will dive deep into the world of these Big 6 Pathogens, exploring each one’s unique characteristics, symptoms, modes of transmission, and—most importantly—how to prevent them. These six pathogens are the focus of extensive research and monitoring due to their high risk to public health and their prominence in foodborne illness outbreaks. Understanding them can help food service workers, managers, and operators protect both their customers and their businesses.
The Big 6: The Most Common and Risky Pathogens
While there are many harmful bacteria, viruses, and parasites that can cause foodborne illness, the CDC and FDA focus on six key pathogens that pose the highest risks to consumers. These six pathogens have been identified as the most dangerous due to their ability to spread easily, cause severe illness, and, in some cases, even lead to death.
The Big 6 Pathogens are:
- Salmonella (Salmonellosis)
- Salmonella Typhi
- Shigella (Shigellosis)
- Shiga Toxin-Producing E. coli (STEC)
- Norovirus
- Hepatitis A
Each of these pathogens is responsible for thousands of infections annually, and they can often be spread through improperly handled food or contaminated environments. The CDC continues to conduct ongoing research to understand how these pathogens spread, how they affect people, and the most effective methods for controlling them.
Why Focus on the Big 6?
Despite the large number of pathogens that can cause foodborne illness, these six pathogens are singled out because they present a high risk to public health, are highly contagious, and are commonly found in food service environments. These pathogens also have extensive documentation and research, which allows the CDC, FDA, and other health organizations to track outbreaks, monitor trends, and update recommendations for prevention.
Understanding these six pathogens is essential for food service workers because they are not only the most common but also the most difficult to control without proper practices in place. These pathogens are also responsible for significant financial costs in healthcare and lost productivity. When an outbreak occurs, it can damage the reputation of a restaurant or food service provider irreparably.
What Makes the Big 6 So Dangerous?
What sets these six pathogens apart from others is their ease of transmission and the severity of the illness they can cause. Some of them, like Shiga toxin-producing E. coli (STEC) and Hepatitis A, can lead to long-term health complications, while others like Norovirus spread rapidly in confined spaces (such as restaurants and cruise ships), resulting in widespread outbreaks.
Moreover, some of these pathogens, such as Salmonella and Campylobacter, are often resistant to common antibiotics, making treatment more difficult.
The Series Breakdown
In this series, each week we will cover one of the Big 6 pathogens, exploring the following key areas:
- What is the pathogen?
- How does it spread?
- What are the symptoms of infection?
- Who is most at risk?
- How can food service workers and operators prevent outbreaks?
Why Should Food Service Workers Care?
Food service workers are at the forefront of protecting public health. From chefs and servers to managers and sanitation staff, your daily activities can either help prevent or contribute to the spread of foodborne illnesses. By understanding the Big 6 pathogens, food service staff can take proactive steps to reduce the risk of contamination, protect their customers, and comply with health regulations.
In this series, we’ll share best practices and practical tips for handling food safely, maintaining proper hygiene, and ensuring that your food service operation remains a safe place for both employees and customers.
Prevention is the Key to Food Safety
While it’s essential to understand the pathogens, prevention is the ultimate goal. Foodborne illnesses can be prevented with proper hygiene, food handling, and management practices. This series will provide you with valuable insights into simple steps—like thorough handwashing, proper food storage, and correct cooking temperatures—that can make a significant difference in preventing the spread of the Big 6 pathogens.
A Deep Dive into the Big 6
Over the next 6 weeks, we will break down each of these pathogens in detail. We'll go over what they are, how they spread, the symptoms to watch for, and—most importantly—how to prevent outbreaks in your food service environment.
We encourage you to engage with this series, share your experiences, and ask questions. This knowledge is not just essential for food safety compliance, but for protecting the health and well-being of your customers, your staff, and your business.
Stay tuned and stay safe! Let’s work together to create a safer, healthier food service environment for all.
