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Raw vegetables do not provide the right environment for foodborne microorganisms to grow, but it's a different story once they've been cooked. Foil wrapped baked potatoes, grilled onions, and refried beans have all been known to cause outbreaks of foodborne illness. The cooking process introduces extra moisture and may alter the vegetable's pH, allowing foodborne pathogens, which are naturally found on vegetables that grown on or in the soil, to grow. Care must be taken to properly cook, hold, cool and reheat vegetables to prevent the conditions that will allow foodborne pathogens to grow.

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