Tips from a science journalist who loves produce:
1. Blanching reduces risk (this is a cooking technique where you boil a vegetable in salted water + then immediately transfer to an ice bath to retain color + crunch.)
2. Eating fruit with thick peels reduces risk (grapefruits, bananas, oranges.)
3. Cooking vegetables then using in a salad: beets, carrots, broccoli, asparagus, cauliflower, Brussels sprouts
4. Vinegar / salting / freezing doesn’t get rid of these pathogens btw!
Hope this helps
a lot of people, especially westerners, especially-especially americans, conflate considering others with being controlled & respond with defiance. it’s very weird behavior.