An updated study commissioned by the UK’s Food Standards Agency reports that Campylobacter remains the top foodborne pathogen there and that poultry is the most common food item associated with foodborne illness. Researchers at the University of Liverpool estimated that, in 2009, there were more than 500,000 cases of foodborne illness in the UK due to 13 known pathogens tested. Because of limited available data, the study did not estimate cases from other pathogens or unknown agents, or hospital occupancy and deaths. Campylobacter is still the most common foodborne pathogen in the UK, the study reported, with an estimated 280,000 cases and 39,000 doctor consultations. Other common foodborne pathogens include Clostridium perfringens (an estimated 80,000 cases), Norovirus (an estimated 74,000 cases) and Salmonella (an estimated 33,000 cases). Salmonella was ranked first in terms of hospital admissions (about 2,500) indicating the severity of illness. As for food commodity, poultry was reported to be the most common one associated with foodborne disease in the UK, with an estimated 244,000 cases, 34,000 doctor consultations and 870 hospital admissions. This is a considerably higher number of cases compared with other food commodities, the study reported. Besides poultry, the study found that other important foodborne illness vehicles included produce, with an estimated 48,000 cases (the produce group included salad vegetables, cooked vegetables, fruit, nuts, seeds, including sprouting seeds, produce dishes, almonds, halva, nuts/dry fruits, peanut butter, peanuts, sesame seeds and tahini); beef and lamb (an estimated 43,000 cases); seafood (an estimated 32,000 cases), and eggs (an estimated 26,000 cases). The original UK study was done in the mid-1990s and was the first one to estimate the total number cases of infectious intestinal disease (diarrhea and vomiting) in England (both food and non-food related). The second study, published in 2011, updated that first one and looked at the UK as a whole.