Fresh fruits and vegetables are widely celebrated for their nutritional value, yet they can also serve as vehicles for harmful pathogens when consumed raw and unwashed. Leafy greens such as lettuce, spinach, and kale grow close to the ground, where they may be exposed to contaminated irrigation water, soil, or animal waste. During harvesting and processing, additional opportunities for contamination arise through equipment, transportation, and handling. Bacteria such as Escherichia coli, Salmonella, and Listeria monocytogenes have all been implicated in outbreaks linked to produce. Even items that appear clean and vibrant may carry microscopic organisms invisible to the naked eye. Washing produce under running water helps remove dirt and reduce microbial load, though it may not eliminate all pathogens. Scrubbing firm produce like cucumbers or melons with a clean brush can further decrease risk. Pre-cut or bagged salads offer convenience but introduce additional handling steps that can increase vulnerability if temperature control is compromised. Wilted or slimy leaves should be discarded, as they may indicate spoilage or bacterial growth. Another category of plant-based foods that warrants caution is raw sprouts. Alfalfa, bean, and clover sprouts are cultivated in warm, humid environments that are ideal not only for germination but also for bacterial proliferation. Because contamination can occur within the seed itself, rinsing sprouts does not reliably remove pathogens. Cooking sprouts thoroughly reduces risk, but many people prefer them raw in salads or sandwiches. For individuals in high-risk groups, health authorities often recommend avoiding raw sprouts altogether.