You reach for green onions expecting freshness, not danger. Yet these common ingredients can sometimes carry invisible bacteria such as Salmonella or E. coli. While they are a nutritious addition to many meals, they can pose a risk if proper food safety practices are overlooked.

Green onions, also known as scallions, are rich in vitamins K and C, folate, and fiber, making them a healthy choice. However, because they grow in soil, they may be exposed to contaminated water, animal waste, or unclean equipment during cultivation and processing. Their layered structure can also trap dirt and bacteria, making a quick rinse less effective than many people assume.

Since green onions are often eaten raw, they do not benefit from the bacteria-killing effects of high cooking temperatures. This can increase the risk of foodborne illness, particularly for children, older adults, pregnant women, and people with weakened immune systems. Fortunately, there is no need to avoid them—safe handling greatly reduces the risk.

To prepare green onions safely, remove any damaged outer layers, trim off the roots, and wash them thoroughly in a bowl of cold water while gently rubbing the stalks, paying close attention to the base where dirt collects. Prevent cross-contamination by using clean cutting boards and utensils, washing your hands before and after handling produce, and storing green onions in the refrigerator. If they become slimy, discolored, or develop an unusual odor, discard them. With proper cleaning, storage, and kitchen hygiene, you can safely enjoy their fresh flavor.