About 47 million Americans experience food poisoning every year, leading to 128,000 hospitalization and 3,000 deaths. Approximately 1 in 5 illnesses were caused by leafy green vegetables, and almost half of all food poisonings were linked to fruits and vegetables. The FDA recently proposed new safety rules regarding hygiene standards for farm workers and waste water. A lot of the produce contamination came from cooks and food handlers spreading norovirus. Other sources of illness included dairy products, eggs and red meat.