A new report from the U.S. Food and Drug Administration has identified the foods most responsible for foodborne illnesses in the United States.

Some 48 million people are struck by foodborne illnesses in the U.S. each year. A new report by the FDA's Interagency Food Safety Analytics Collaboration identifies the foods that are the most common causes of foodborne illnesses.

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The report looks at the four major pathogens considered high priority: E. Coli 0157, Salmonella, Campylobacter and Listeria.

These bacteria are among the most common and cause the most severe types that cause foodborne illness.

Here are the most common foods responsible for transmitting each of the pathogens:

E. Coli

Beef: 46 percent

Vegetable row crops: 36 percent

Salmonella

Seeded vegetables: 18 percent

Fruit: 12 percent

Eggs: 12 percent

Chicken: 10 percent

Beef: 9 percent

Pork: 8 percent

Sprouts: 8 percent

Campylobacter

Dairy: 66 percent

Chicken: 8 percent

Listeria

Fruit: 50 percent

Dairy: 31 percent