Final answer:
The CDC recognizes biological, chemical, physical, and allergenic hazards as the most common causes of foodborne illness, with pathogens like Norovirus, Salmonella, Clostridium perfringens, and Campylobacter being major culprits.
Step-by-step explanation:
The CDC 5 Most Common Hazards Responsible for Foodborne Illness are biological, chemical, physical, and allergenic hazards. Biological hazards include a variety of pathogens such as bacteria, viruses, and parasites. Chemical hazards can stem from agrochemicals and environmental contaminants. Physical hazards refer to foreign objects like glass shards or metal fragments in food, while allergenic hazards are food components that can trigger allergic reactions. Instances of common biological pathogens are Norovirus, Salmonella, Clostridium perfringens, and Campylobacter, which are all significant causes of foodborne illnesses.
Foodborne illnesses can result from improper handling, preparation, or storage of food, and symptoms can include vomiting and diarrhea. Government agencies such as the FDA play a crucial role in ensuring food safety through regulations and routine testing.