Leafy greens are leading source of foodborne illnesses in U.S.

01/29/2013 | HealthDay News

Of the nearly 50% of foodborne-illnesses linked to farm produce, 22% were caused by leafy green vegetables, according to a CDC study in the journal Emerging Infectious Diseases. Meat, especially poultry, accounted for 43% of all deaths resulting from foodborne diseases, researchers said.

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