A safer approach is to keep raw meat and ready-to-eat vegetables separated.

Use separate cutting boards when possible, or thoroughly wash and sanitize preparation surfaces between different foods.

This principle applies to knives, countertops, plates, and other kitchen equipment as well.

9. Be Especially Careful With Leafy Greens

Leafy vegetables are nutritious, but their structure can make cleaning more complicated.

Lettuce, spinach, kale, and herbs have irregular surfaces where dirt and microorganisms may remain.

When preparing them:

1. Remove damaged outer leaves when appropriate.
2. Separate leaves.
3. Rinse thoroughly under clean running water.
4. Handle them with clean hands.
5. Use clean knives and cutting boards.
6. Refrigerate promptly after preparation.
7. Avoid leaving prepared salads at room temperature for extended periods.

Pre-cut and bagged greens can be convenient, but they still need to be handled according to the package instructions.

If a package says the produce is pre-washed and ready-to-eat, additional washing is not necessarily beneficial and can sometimes introduce contamination from your sink, hands, or kitchen surfaces.

10. What About Vegetables From the Garden?

Home-grown vegetables can be wonderfully fresh, but “home-grown” does not automatically mean “free from parasites.”

Garden produce can come into contact with:

• Soil
• Animal feces
• Compost
• Untreated water
• Pets
• Wildlife

For example, animals may enter a garden and contaminate soil or plants.

That is why home-grown vegetables should still be washed carefully before eating.

Gardeners should also be cautious about using manure or compost that has not been properly treated.

Safe agricultural practices matter just as much as washing the final vegetable.

11. Raw Vegetables and Contaminated Water

Water quality can be a particularly important factor.

If vegetables are irrigated or washed with contaminated water, microorganisms may reach the produce.

This is one reason food safety can vary depending on agricultural practices and local infrastructure.

In areas where drinking water is not reliably treated, people should be especially cautious about using untreated water to wash food that will be eaten raw.

The same principle applies to homemade food preparation.

If the water is not safe to drink, it should not automatically be assumed to be safe for washing raw vegetables that will be eaten immediately.

12. Cooking Provides an Additional Safety Barrier

Cooking vegetables changes the food-safety equation.

Adequate cooking can kill many microorganisms, including certain parasites, bacteria, and viruses.

This is one reason people at higher risk of foodborne illness may be advised to choose cooked foods more often.

This can be particularly relevant for:

• Pregnant people
• Young children
• Older adults
• People with weakened immune systems
• People with certain chronic illnesses

That does not necessarily mean these groups must avoid all raw vegetables.

Rather, food safety precautions become more important, and individual recommendations may vary.