Just read they've pretty much pinned the hepatitis A outbreak on green
onions, and Chi-Chis and Taco Bell have eliminated them from their
menus. The FDA recommends that store-bought green onions be served
cooked, not raw. Wouldn't some kind of washing be adequate? I don't
think I want cooked green onions garnishing my enchilada.

BTW, some years ago when I mentioned Mexican imports (label on green
onions) to the produce manager in my supermarket, he said they usually
tried to remove non-US labeling.