According to a new study by the Centers for Disease Control and Prevention (CDC), most foodborne illnesses can be attributed to produce. The study looked at outbreak-associated illnesses for 1998-2008 to estimate annual foodborne illnesses, hospitalizations and deaths attributable to a list of 17 commodities. The study attributed 46% of illnesses to produce (leafy vegetables the highest cause at 22%). Poultry was the cause of more deaths than any other commodity, the study said.