A new report from the “Make our Food Safe” project, based at Georgetown University, makes clear that food-borne illnesses – from bacteria, parasites and a few viruses – are ever-present and costly.

The study, authored by Robert Scharff and funded by the Pew Charitable Trusts, finds that food-borne illnesses tally nearly $152 billion per year. This huge sum includes some subjectively-measured expenses like pain, suffering and missed work. Even without those, the toll registers above $100 billion – it’s a big sum, either way.

The main culprits are