Leafy greens — including spinach, lettuce, cabbage, arugula and kale — were listed as the riskiest foods of 2009, according to the Center for Science in the Public Interest, which is regulated by the FDA. The group identified 363 separate outbreaks linked to the veggies last year; 240 of those cases were linked to food from restaurants. The majority of contaminations were linked to a pathogen called Nirovirus, which is usually spread by the unwashed hands of an ill food handler or consumer. Other contaminants include E. coli and salmonella, both of which can be introduced during the production phase if the greens come into contact with animal manure, contaminated water or wild animals.