The risk can be greater because green onions are commonly eaten raw in salads, sandwiches, sauces, and garnishes. Unlike foods cooked at high temperatures, they may not receive enough heat to destroy harmful bacteria. Contaminated produce can cause symptoms such as nausea, stomach cramps, diarrhea, vomiting, or fever, with children, older adults, pregnant women, and people with weakened immune systems facing a greater chance of serious illness. This does not mean green onions must be avoided, but they should be handled with the same care given to other fresh produce.
Before using them, remove damaged or wilted outer layers and cut away the roots. Rinse the onions thoroughly under clean, cool running water while gently rubbing the stalks with your fingers, paying particular attention to the white base where dirt often collects. Do not use soap, bleach, or household detergents on produce. Keep green onions away from raw meat, poultry, and seafood, and wash cutting boards, knives, countertops, and hands carefully to prevent cross-contamination.
Store green onions in the refrigerator and use them while they are still firm and fresh. Discard any that become slimy, badly discolored, moldy, or develop an unusual odor. Washing cannot guarantee that every microorganism will be removed, so anyone at higher risk of foodborne illness may prefer eating green onions only after they have been thoroughly cooked. With proper cleaning, refrigeration, and careful kitchen hygiene, most people can continue enjoying their flavor and nutritional benefits without unnecessary concern.
