this post was submitted on 18 Jul 2026
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A lot of times food borne illnesses are grown into the plant. It's not something you can just wash away.
My family is from a rural area and we used to grow vegetables or pick from open parcels. Washing vegetables throughly and using disinfectant drops was a regular practice in our kitchen. My mother always hammered into us to be extra careful when preparing certain produce. We never had stomach problems and we ate a lot of vegetables; Did we have natural resistance to parasites or were our parasites "not grown in?"
I just rinse vegetables and never had any issues but I'm in Europe and we have laws and stuff.
It's likely they just weren't grown in. I work in produce and the last few times we had issues with E.coli in Romain lettuce (not us specifically, I mean the US in general) we were told that having washed the lettuce or not did not matter. As the ground itself was contaminated before the plants started growing. To note, you also likely washed your produce far better than the average person. You would be amazed at the amount of customers that don't know that they should wash stuff thoroughly.