A growing Cyclospora outbreak has a lot of people on edge across the United States, and it’s not hard to see why. Right now, thousands of confirmed and suspected infections have rolled in over the last few months, and officials still haven’t nailed down where it’s coming from.And now, people are asking one very specific question: Is it even safe to eat fresh fruits and vegetables right now?The short answer to that question is: yes. You don’t have to swear off salads or skip the produce aisle, but you should do it with caution.In fact, public health agencies aren’t telling anyone to stop eating fruits and vegetables. The real advice? Handle your produce properly, wash it well, cook it when you can, and keep tabs on reliable updates while investigators keep tracking the source.
Cyclospora outbreak: What’s going on?
Per AP News, this current Cyclospora parasite outbreak stretches across a bunch of states. The US Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA), and state health departments are all trying to trace the source of the outbreak.The numbers are concerning as well: more than 1,600 confirmed cases so far and over 5,100 people likely infected. That makes it one of the biggest outbreaks in recent memory.The tricky part? No one’s singled out exactly which grower or product is to blame yet.Now, for the unversed, Cyclospora is a microscopic parasite that causes cyclosporiasis, a nasty intestinal infection. Most people get sick about a week after eating something contaminated. Unlike your average stomach bug, cyclosporiasis tends to drag on with watery diarrhea, cramps, nausea, fatigue, and sometimes weight loss. Symptoms can stick around for weeks, even months, if you don’t get treated, but the good news is antibiotics almost always work.Tracing the source is tough because most fresh produce travels long distances between farms, packing plants, and stores. By the time you get sick, that tomato or batch of greens is long gone from your fridge and from the shelves.While tackling the outbreak, investigators have their sights on lettuce and salad greens. Per AP News, Michigan health officials say evidence points that way, but no one has made any official calls yet. In past outbreaks, basil, cilantro, raspberries, snow peas, and mesclun mixes have all been culprits.
What produce is safest to eat right now?
Let’s be real: With such an outbreak at large, no fresh produce is completely immune from Cyclospora. That said, some fruits and veggies are considered safer than others, depending on how you eat them.Food experts say that anything you peel or cook carries less risk. Peelable fruits, like bananas, oranges, mangoes, avocados, and melons, are safer bets because the edible part stays protected. Veggies that get cooked, like broccoli, cauliflower, green beans, carrots, peas, or corn, are much lower risk, too. Cooking (at least 70°C/158°F) kills the parasite.Meanwhile, raw leafy greens, herbs, and berries are trickier because it’s hard to get them totally clean, and we usually eat them raw. Still, you don’t have to panic or ditch these foods unless the CDC or health departments specifically tell the public to avoid them. Just check for recalls.
Why are certain foods riskier?
Some produce, like raspberries and cilantro, for instance, have tiny surfaces or nooks where the parasite can latch on. However, Texas State University professor Rodney Rohde told Newsweek that there are “lowest-risk choices,” and those choices come with “generally fruits with thick, inedible peels.”“During an active outbreak, the greatest reduction in risk comes from avoiding produce identified in outbreak investigations, favoring cooked vegetables when possible, and selecting fruits that are peeled before eating,” Rohde told Newsweek.University of Delaware professor Kalmia Kniel echoes the same concept.“It is important to note that Cyclospora oocysts can attach to the hairlike projections on raspberries and cilantro,” Kniel said. “Research has shown that oocysts are less likely to attach to smoother surfaces like that of a blueberry. The cut edges of leafy greens might also allow for spaces for attachment of oocysts. Certainly any product where the outer covering is removed has a lower risk, like a banana, avocado, even the outer leaves of a head of lettuce or cabbage.”As for the suggestions, go for fruits like
- Bananas
- Citrus
- Avocados
- Pineapples
- Watermelons
- Mangoes
Moreover, if you’re eating risky produce, especially now, when the source is still a mystery, cooking is your best ally. Washing helps, but it won’t always get rid of Cyclospora. The heat from cooking is really what takes it out of the equation. So if you’re nervous, opt for cooked versions of:
- Corn
- Green beans
- Peas (although pea pods eaten raw have been identified as a source of outbreaks in the past)
- Squash
- Cooked spinach
Kniel reassured, “It is good to remember that oocysts can be fully inactivated by cooking, so go ahead and cook with your herbs and bake that pie.”
What about growing your own food?
Growing your veggies at home or shopping at a farmer’s market might dodge some large-scale contamination, but it doesn’t make your food immune. If your water source, soil, or tools are dirty or contaminated, Cyclospora can still show up. Drip irrigation is a little safer for fruits growing above ground, but not foolproof: if the water’s contaminated, the risk is still there, especially for root veggies.To lower your risk at home, use clean water, wash everything with running water (not soap), store cut produce in the fridge, and stick with cooked or canned options if you’re really worried.
Tips to keep your food safe from Cyclospora
Experts suggest that instead of writing off produce, you could just step up your routine. Herbs, greens, and berries are higher on the risky list, especially raw, while canned fruits and veggies come with very little risk (the canning process uses enough heat to kill any parasites).Washing under running water helps, but to be honest, it doesn’t totally eliminate Cyclospora. So, scrub firmer produce with a clean brush. Skip soap or commercial washes; there’s no solid proof they kill this parasite, and they can leave chemicals behind. Freezing doesn’t help, either. Only cooking actually gets rid of Cyclospora.If you fall sick and present symptoms (think persistent diarrhea, exhaustion, signs of dehydration), seek medical help without any delay. Timely treatment not only helps you get better, but it might help health officials solve the mystery and keep more people safe, too.
