When you reach into your refrigerator for a bunch of fresh green onions to garnish a salad or finish a soup, you are likely thinking about the crisp texture and mild flavor they add to your meal. However, beneath their vibrant green stalks and white bases lies a potential for hidden microbial contamination that often goes unnoticed by the average home cook. Because these vegetables are grown directly in the soil, they are susceptible to various environmental pathogens including… Continue Reading ⬇️
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