In some countries, it's pretty much "Wash it, peel it, cook it or forget it." I think it's more so in the USA for me now than it used to be. And it's not about country of origin, either. It's about everything that has happened to that product since the fruit was formed, no matter where it was grown. Because of chemical concerns, I think I peel a lot of things more deeply than I ever used to. Of course if the fruit has taken up a chemical, that's not going to help...
I'm hardly obsessive about housekeeping in general, never mind keeping my kitchen floor clean enough to eat something I've dropped on it, but I keep the work surfaces well cleaned off, and if I'm going to eat veggies without cooking them, they get a brief vinegar-water soak, then are peeled, rinsed again before ending up in the dish I'm preparing. Maybe there are microbes getting stronger every day in my salads, if they just love that vinegar. But, so far the HCl in my stomach has them beat, apparently. Or maybe it's my favored Tabasco Jalapeño that scares some of them to death.
Food safety is about more than just starting with clean foods and work surfaces. An often overlooked risk relates to how one handles the REMAINDER of ingredients when not all of something is going to be used in preparing a dish. I have become more cautious about how I handle dried herbs and spices. I used to just sprinkle them from the jar into the sauté pan or pot I was cooking in. One day it occurred to me that approach guaranteed the introduction of moisture into the remainder. Who could know what various molds or anaerobic critters would enjoy in that environment once I capped the jar again? Oy. So now I tip my seasonings out onto one of a bunch of small dipping sauce dishes I got from an Asian market. And THEN into the pan or saucepot.
