6. Leafy Greens
According to the Centers for Disease Control and Prevention, leafy greens, including spinach, arugula, lettuce, Swiss chard, cabbage, and kale, are at a higher risk for bacterial contamination. They usually become contaminated during harvesting due to they’re contact with contaminated water, dirty hands, or manure. You can prevent getting sick by thoroughly washing your fresh produce and avoiding cross contamination between raw meats and raw veggies.
