Raw vegetables are widely praised for their nutritional value and health benefits. Millions of people around the world consume them every day in salads, smoothies, and other healthy meals.
However, like any fresh produce, vegetables can become contaminated with harmful microorganisms if they are grown, handled, transported, or prepared under unsafe conditions.
Food-safety experts warn that certain types of produce may be more vulnerable to contamination because they grow close to the soil or are frequently eaten raw. Contaminated irrigation water, animal waste, poor sanitation, and improper handling can introduce
