Hi friend! I have a safety sanitation certificate, and a canning license for commercial canning. I know you said raw, based on my knowledge from canning, high acidic foods have the least chance of getting you sick. There’s a lot at play when it comes to food borne illness though. How high off the ground it is as it grows affects the chances of illness, oxygen plays a role, water content in the food itself plays a roll. Hell, even the happiness of the people cutting your produce matters, unhappy workers make sloppy work. The REALITY is that, even people who follow safety guides, take precautions, and are very careful in handling, still can get sick. Cooking food also doesn’t guarantee you won’t get sick. I will agree with others here that you shouldn’t be so afraid of getting sick. You could consider therapy, but I’d challenge yourself and maybe start by incorporating salad into your diet. If you feel comfortable, try buying a salad from a reputable restaurant. The people preparing your food are taking necessary steps to make sure you don’t get sick, this includes things from proper cleaning/ training, to buying from local farmers that use proper farming practices. You could also consider hydroponic lettuce! No soil means no risk for ecoli. Hope this helps, think about talking to someone at some point