Cyclosporiasis Outbreak: How to Protect Yourself From Tainted Greens
A cyclosporiasis outbreak has sickened roughly 6,700 people since May. Experts offer key steps to reduce your risk.
A parasitic illness known as cyclosporiasis has infected approximately 6,700 people across the United States since May, raising urgent concerns about the safety of certain fresh produce items. The disease, caused by the Cyclospora cayetanensis parasite, is primarily linked to contaminated raw vegetables and is known to trigger prolonged bouts of diarrhea along with other gastrointestinal symptoms.
Health officials and food safety experts are urging consumers to take immediate precautions when handling and preparing fresh greens. One of the most direct pieces of advice circulating is to skip raw lettuce entirely where possible, as leafy greens are among the produce items most commonly associated with Cyclospora transmission. Unlike many foodborne pathogens, the parasite is not always eliminated by standard washing, making thorough cooking a more reliable safeguard.
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For greens that can tolerate heat — such as spinach, kale, or chard — cooking them before consumption is considered one of the most effective ways to neutralize the risk. Consumers are also advised to be especially vigilant when eating at restaurants or purchasing pre-washed, ready-to-eat salad products, where cross-contamination risks may be harder to control.
Cyclosporiasis outbreaks have historically been tied to imported fresh produce, and the illness can be difficult to diagnose quickly because symptoms sometimes take weeks to appear after exposure. Anyone experiencing persistent diarrhea lasting more than a few days is encouraged to seek medical attention promptly, as the infection typically requires a specific antibiotic treatment rather than standard remedies.
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