This doesn’t mean we should stop eating them, but rather that we should handle them safely. Below, you’ll find the vegetables with the highest risk and tips on how to prevent potential problems.
1. Lettuce
Lettuce is one of the most commonly eaten raw vegetables, but also one of the most susceptible to contamination.
Because it grows close to the ground and retains moisture between its leaves, it can collect microscopic parasite eggs, bacteria, or traces of soil…
How to avoid this:
Wash each leaf thoroughly under running water, leave it in a vinegar or lemon juice solution for a few minutes, then dry it before storing.
2. Spinach
Raw spinach is an excellent source of iron and antioxidants, however, its textured surface makes it easy for soil debris and gut microorganisms to accumulate on it.
How to prevent risk:
Soak the leaves in water with one tablespoon of vinegar per liter for 10 minutes, then rinse thoroughly. If you prefer, you can lightly steam the spinach—this will retain most of the nutrients while eliminating any risk.
3. Cucumber
Although they seem harmless, cucumbers can carry soil or contaminants if not properly disinfected before cutting.
Even the skin, if not thoroughly cleaned, can transfer bacteria or microscopic eggs to the interior when cut with a knife…
Soak the leaves in water with one tablespoon of vinegar per liter for 10 minutes, then rinse thoroughly. If you prefer, you can lightly steam the spinach—this will retain most of the nutrients while eliminating any risk.
3. Cucumber
Although they seem harmless, cucumbers can carry soil or contaminants if not properly disinfected before cutting.
Even the skin, if not thoroughly cleaned, can transfer bacteria or microscopic eggs to the interior when cut with a knife…
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