When properly cleaned, separated, cooked, and stored to limit contamination, fruits and vegetables safely provide essential nutrients.
Among foodborne illnesses, leafy vegetables accounted for the most of them. Many of those illnesses (46%) were caused by norovirus.
A combination of four animal food categories: beef, game, pork, and poultry accounted for fewer illnesses, but for 29% of deaths.
Each year ~ 48 million people (1 in 6) get sick from food eaten in the United States.