Cyclosporiasis Outbreak: How to Keep Your Produce Safe
A cyclosporiasis outbreak has sickened roughly 6,700 people since May. Here's what you should know to protect yourself.
If you've been hearing a lot about cyclosporiasis lately, you're not imagining things — there's a real outbreak underway, and it's been making a surprising number of people miserable since May. The illness, caused by a microscopic parasite, has already sickened around 6,700 people, with diarrhea being the hallmark symptom. That's not exactly a fun summer situation.
The good news is there are practical steps you can take to lower your risk. One of the most straightforward pieces of advice floating around: skip the raw lettuce for now. Leafy greens that you can't easily cook are among the trickier items to make safe, since heat is one of the most effective ways to kill the Cyclospora parasite. For other greens — think spinach, kale, or anything you'd normally toss in a sauté pan — cooking them thoroughly is a solid defensive move.
Read more Buy Now, Pay Later Is Paying for Groceries — and Getting Risky →
This kind of outbreak is a reminder of how vulnerable fresh produce can be to contamination, especially during warmer months when the parasite tends to spread more easily. Unlike bacteria like E. coli, Cyclospora isn't neutralized by standard washing, which is part of what makes it so sneaky and why public health officials take these outbreaks seriously.
If you've been experiencing prolonged stomach issues — we're talking diarrhea that just won't quit — it's worth checking in with a doctor, especially if you've recently eaten a lot of fresh salads or raw vegetables. Cyclosporiasis is treatable with antibiotics, so catching it early makes a real difference in how quickly you bounce back.
Continue reading at MarketWatch.com
