The Popular Vegetable Many People Eat Raw Could Carry Harmful Germs—Here’s What Every Home Cook Should Know..

Fresh vegetables are often considered one of the healthiest foods you can add to your diet. They’re colorful, packed with vitamins, low in calories, and recommended by nutrition experts around the world. Whether sprinkled over soups, mixed into salads, or added to sandwiches, raw vegetables bring flavor, texture, and valuable nutrients to everyday meals.

But while fresh produce offers many health benefits, it’s important to remember that it can also carry harmful microorganisms if it isn’t handled properly. Among the vegetables commonly eaten raw, green onions—also known as scallions or spring onions—deserve a little extra attention when it comes to food safety.

This doesn’t mean you should stop eating them. Far from it. Green onions remain a nutritious addition to a balanced diet. However, understanding how to clean, prepare, and store them correctly can help reduce the risk of foodborne illness and keep your family safe.

Green onions are grown close to the ground, with part of the plant developing in the soil. During cultivation, harvesting, transportation, and packaging, they may come into contact with dirt, contaminated water, animals, or equipment. Even vegetables that look perfectly fresh and clean may carry bacteria that are invisible to the naked eye.

Unlike many vegetables that are usually cooked before serving, green onions are frequently eaten raw. They are commonly used as a garnish for soups, tacos, baked potatoes, noodle dishes, salads, omelets, and countless other recipes. Because they’re often consumed without cooking, any harmful bacteria present may not be eliminated by heat.

It’s important to clarify one common misconception. Social media posts sometimes claim that green onions are “the vegetable most likely to carry parasites.” There isn’t strong scientific evidence supporting that broad statement. While produce can occasionally be contaminated with parasites in some circumstances, public health agencies more commonly identify bacteria such as Salmonella, E. coli, and Listeria as food safety concerns associated with fresh produce.

Foodborne illness outbreaks linked to vegetables have occurred around the world over the years. These incidents are relatively uncommon compared with the enormous amount of fresh produce consumed every day, but they remind us that proper handling is essential.

Symptoms of foodborne illness vary depending on the microorganism involved.

Some people experience mild stomach discomfort that resolves within a day or two. Others may develop nausea, vomiting, diarrhea, fever, abdominal cramps, or dehydration.

Most healthy adults recover without complications, but certain groups face a higher risk of severe illness. These include young children, older adults, pregnant women, and individuals with weakened immune systems.

Fortunately, there are several simple steps you can take to reduce the risk.

The first begins before you even leave the grocery store.

Choose green onions that look fresh and firm. The leaves should be bright green, and the white bulbs should feel crisp rather than soft or slimy. Avoid bunches with excessive discoloration, wilted leaves, or signs of spoilage.

Once you arrive home, refrigerate them as soon as possible.