There is a high risk of food poisoning among vegetarians, but a diet free of meat and dairy products will not put them at a higher risk. The bacterial infection norovirus causes diarrhoea and vomiting and can be traced to undercooked or raw meat. It is also possible to get this disease from fresh fruits and vegetables, such as avocados, kiwis, and mangoes. The bacteria responsible for food poisoning outbreaks in the US, Europe, and UK are Clostridium perfringens and Clostridium botulinum.
In fact, salads are the number one cause of food poisoning. Although they may be healthier for vegetarians, many salads can contain E. coli and other pathogens. The problem is compounded by the fact that more people are eating raw produce. This increases the risk of contamination because fruits and vegetables are not washed thoroughly. Luckily, supermarket produce is chlorine-washed and has a higher pH balance than fresh fruits and vegetables.
In addition to salads, the same goes for cooked food. Rice can be contaminated with Bacillus Cereus spores. These spores live in dry conditions and are activated by cooking. It is best to avoid uncooked rice. Instead, refrigerate it and reheat it within three days. For vegetarians, eating fresh fruit and vegetables is a healthy way to stay healthy.