For people at increased risk of severe foodborne illness, thoroughly cooked vegetables may be a safer option than certain raw preparations.
- The Danger of Cross-Contamination in the Kitchen
Even vegetables that were initially safe can become contaminated during meal preparation.
Cross-contamination occurs when harmful microorganisms are transferred from one food, surface, or utensil to another.
For example, someone might cut raw chicken on a cutting board and then use the same board to chop lettuce without properly cleaning it.
Bacteria from the raw chicken could contaminate the lettuce.
Because salad vegetables are often eaten without cooking, those organisms may remain alive.
A similar problem can occur when contaminated hands touch ready-to-eat foods.
Simple habits can substantially reduce this risk.
Keep raw meat, poultry, and seafood away from vegetables intended to be eaten raw.
Use separate cutting boards when possible.
Wash knives, countertops, and utensils with soap and hot water after handling raw animal products.
