If you’re referring to the recent warnings about parasites in vegetables, the answer needs a little nuance: there isn’t one vegetable that experts can accurately label “the most parasite-contaminated” in all circumstances.
The biggest concern: leafy greens
Lettuce and other leafy vegetables are particularly important because they’re commonly eaten raw and their many folds and surfaces can retain contaminated soil or water. The CDC identifies unwashed lettuce and leafy greens as higher-risk produce.
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There is also a current 2026 Cyclospora outbreak linked to recalled iceberg lettuce in the United States. As of August 27, the outbreak had reached 20 states and involved more than 11,000 confirmed illnesses.
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What parasites are we talking about?
One example is Cyclospora cayetanensis, a microscopic parasite that can contaminate fresh produce through fecally contaminated water or other contamination during growing, harvesting, processing, or handling. Soil-transmitted parasites such as Ascaris can also end up on vegetables when soil is contaminated with human feces.
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How to reduce the risk
Wash your hands before handling vegetables.
Rinse vegetables thoroughly under running water.
Remove damaged or bruised portions.
Don’t assume that washing makes contaminated produce completely safe.
Cooking is the most reliable additional safeguard; CDC says cooking produce to at least 158°F (70°C) can kill Cyclospora.
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Pay attention to food-safety recalls, especially for raw salad vegetables.
So, leafy greens—particularly lettuce—are among the vegetables deserving the most attention, but calling one vegetable “the most parasite-contaminated” is misleading without specifying the parasite, location, and contamination data.
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