The complex paths that ingredients take to become the foods we eat, and that foods follow to reach our plates, are creating foodborne disease outbreaks that occur in many places at once and are more common and more deadly than ever before.

That’s the conclusion of a new report from the Centers for Disease Control and Prevention, released Tuesday at the same time that fast-casual chain Chipotle Mexican Grill is struggling with an outbreak of E. coli that has sickened 37 of it customers in several states. More than half of the deaths due to food that occurred in the United States between 2010 and 2014 came from multi-state food-related outbreaks, the CDC said. Overall, outbreaks that crossed state lines accounted for only 3 percent of the