Studies have found higher contamination rates in vegetables such as celery, mint, gotu kola, lettuce, watercress, parsley, and other leafy greens. Parasites reported on contaminated produce include Giardia, Ascaris, hookworms, and other intestinal organisms.
This does not mean these vegetables are inherently dangerous. In places with strong food-safety systems, the overall risk is generally low, and contamination depends heavily on how produce is grown, transported, stored, and prepared.
To reduce risk, rinse vegetables thoroughly under clean running water, separate leaves when washing, refrigerate produce properly, and cook vegetables when appropriate. The main message is not to avoid fresh vegetables, but to handle them carefully and maintain good food hygiene.
