Green onions, or scallions, are nutritious ingredients that provide vitamins K and C, folate, and fiber, but like other fresh produce, they can sometimes carry harmful bacteria such as Salmonella or E. coli. Because they grow in soil, they may come into contact with contaminated water, animal waste, or unclean equipment before reaching the kitchen.

The risk can be greater because green onions are often eaten raw rather than cooked. Their layered structure can also hold dirt and microorganisms, while certain groups—including young children, older adults, pregnant women, and people with weakened immune systems—can be more vulnerable to foodborne illness.

Safer preparation starts by removing damaged outer layers and the roots, then washing the onions thoroughly under clean water while gently rubbing the stalks, especially near the base. Good kitchen hygiene is also important: wash your hands and utensils and keep cutting boards used for raw meat separate from those used for vegetables unless they have been thoroughly cleaned.

Green onions should be refrigerated and checked before use. If they become slimy, discolored, or develop an unusual smell, it is best to discard them. With proper washing, storage, and careful handling, green onions can remain a flavorful and nutritious part of everyday meals.