Common sources of food illnesses include various bacteria, like salmonella and E.coli, which can infect humans and animals, then make their way into manure used to fertilize plants, a practice common in Latin America, which has become a growing source for fresh produce in the U.S.
According to the report, vegetables and fruits triggered 31 outbreaks between 2002-2003, compared with 29 for chicken and other poultry.
From 1990 to 2003, contaminated tomatoes, sprouts and other produce made 28,315 people sick during 554 outbreaks.
Chicken made 14,729 people sick in 476 outbreaks, and eggs were responsible for 10,847 illnesses from 329 outbreaks.
Food-related infections can cause a range of problems, including discomfort, severe dehydration, even death. Most problematic organisms can be killed when food is cooked at high-enough temperatures.
