sprouts have been associated with outbreaks involving pathogens such as Salmonella, E. coli, and Listeria. The FDA therefore recommends extra caution with raw or lightly cooked sprouts.
Who should be especially careful?
Higher-risk groups—including young children, older adults, pregnant people, and individuals with weakened immune systems—are generally advised to avoid raw or undercooked sprouts.
Cooking sprouts thoroughly can substantially reduce the risk from harmful bacteria.
4. Spinach
Spinach is an excellent source of nutrients, including folate, vitamin K, vitamin A, and other beneficial compounds.
But leafy greens can sometimes become contaminated during growing, harvesting, processing, or handling.
Before eating fresh spinach:
- Remove damaged leaves.
- Rinse thoroughly under running water.
- Keep it refrigerated.
- Use clean cutting boards and utensils.
- Keep it away from raw meat and poultry during preparation.
Washing reduces contamination but does not guarantee that every harmful microorganism has been removed.
5. Fresh Herbs
Fresh herbs such as cilantro,
