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Fruits and vegetables are widely praised for their health benefits, yet eating them raw without washing can pose risks. Leafy greens and fresh produce can become contaminated with pathogens such as E. coli, salmonella, or listeria at various points along the supply chain—through irrigation water, soil, harvesting equipment, or handling. In the United States, outbreaks have been linked to lettuce, spinach, kale, cabbage, tomatoes, and celery. To reduce the risk, rinse all produce thoroughly under running water before eating, especially if it will be consumed raw. Avoid packaged salads that contain wilted or spoiled leaves.
