The U.S. Centers for Disease Control and Prevention says leafy green vegetables are responsible for more foodborne illnesses than any other food, but meat and poultry cause more deaths. 46 percent of illnesses were traced back to produce, including fruits and nuts. Twenty-two percent were due to leafy vegetables such as kale or spinach.
Dairy products were responsible for 14 percent of illnesses, fruits and nuts for 12 percent, and poultry for 10 percent. Meat, especially poultry, was responsible for the most deaths, with 43 percent of all deaths coming from land animals. Nineteen percent were due to poultry alone and mostly from listeria or salmonella.
Norovirus was the main bacteria causing the illnesses. People carry this virus and they can pass it on if they don't wash their hands after using the toilet or vomiting and before handling food. It's a reminder that it's important for everybody who handles food both in restaurants and at home to wash their hands well before handling food.
** Meat should be kept refrigerated and then cooked thoroughly before it's eaten.
** Also make sure that any knives or cutting boards that have come into contact with poultry are washed before they come into contact with fresh vegetables or other food.
