Fruit and vegetables are universally considered healthy, but they can lead to food poisoning when eaten raw. Vegetables and leafy greens, in particular, can become contaminated with E. coli, salmonella, and listeria at multiple points in the supply chain, such as from unclean water and dirty equipment. Previous outbreaks in the U.S. involved lettuce, spinach, cabbage, kale, tomatoes, and celery. So always wash vegetables and green thoroughly, especially if they’re going to be eaten raw. Additionally, avoid bags of salad mixed with rotten leaves.

There are various types of sprouts, and they all risk containing pathogens like salmonella, listeria, and E. coli. Seeds need warmth, moisture, and nutrients to grow into sprouts, and bacteria also thrive in this environment. For this reason, the FDA recommends pregnant women and other vulnerable people avoid raw sprouts. The good news is that cooking can kill these bacteria and make them safer to consume.

Eggs contain many nutrients, but they can also contain salmonella inside the eggs and in the shell. In fact, eggs used to commonly cause food poisoning outbreaks but cases have reduced in recent years. However, they still occur and could cause serious health consequences. So, always toss out eggs with a dirty or cracked shell. If you need raw eggs in a recipe, use pasteurized ones. Additionally, be cautious about runny eggs and homemade salad dressings.