U.S. health officials are investigating a multi-state cyclospora outbreak, but experts say you don’t need to avoid fruits and vegetables entirely. Here’s what to know and how to stay safe while keeping produce in your diet.
What’s happening
– Since May, the Centers for Disease Control and Prevention (CDC) has logged 4,173 laboratory-confirmed cyclosporiasis cases, with more than 7,400 additional reports pending confirmation. The outbreak has involved cases in several states, including Illinois, Kansas, Oklahoma, Pennsylvania, Indiana, Kentucky, Ohio, West Virginia, and Michigan.
– The Food and Drug Administration (FDA) briefly reported a positive sample from iceberg lettuce sold by Taylor Farms de Mexico, which prompted a voluntary recall. That sample was later determined to be a false positive. As of now, the FDA says no product samples have been confirmed positive for cyclospora.
How cyclospora is linked to produce
Cyclospora cayetanensis is a parasite that can contaminate fruits and vegetables if irrigation water or other growing/handling water is contaminated with human feces. It’s more common in tropical and subtropical regions, but seasonal outbreaks in the U.S. occur most often from May through August. In past outbreaks, items such as iceberg and leafy lettuce, fresh cilantro and basil, raspberries, snow peas/snap peas, and green onions have been implicated.
Should you stop eating fruits and vegetables?
No. Health experts emphasize that produce remains an important part of a healthy diet and the overall risk to the general population is low. Avoiding entire food groups because of one outbreak can cause nutritional gaps — lower intake of essential vitamins and diverse fibers that support a healthy gut microbiome. Instead of eliminating produce, take targeted precautions:
– Stay informed about specific recalls and warnings from trusted public health sources. Avoid products explicitly identified by officials.
– Be especially cautious with products linked to this outbreak (for example, bagged or shredded iceberg lettuce) until investigations conclude.
Who might choose extra caution
People at higher risk of severe illness — those who are immunocompromised, pregnant, older adults, or living with serious chronic conditions — may prefer cooked produce or opt for canned or frozen options during an active outbreak or when a specific product is under investigation.
Safe handling and preparation tips
These food-safety practices reduce the likelihood of infection:
– Wash your hands thoroughly with soap and water before handling food.
– Rinse fresh produce under clear running water; do not rely on commercially labeled “produce washes.”
– Scrub firm produce with a brush and remove damaged or outer leaves from leafy greens.
– Avoid using bleach, vinegar, or soap on produce — they aren’t proven to be more effective and can leave residues.
– Clean cutting boards, knives, and food-prep surfaces to prevent cross-contamination.
– When appropriate, cook vegetables and greens. Heating to at least about 158°F (70°C) will inactivate cyclospora; steaming, boiling, or baking are effective methods.
– Consider frozen or canned fruits and vegetables as alternatives; these are processed in ways that reduce parasite risk.
– Buy produce from reputable retailers that follow strong food-safety practices.
Final takeaways
– Do not panic or eliminate fruits and vegetables from your diet. The benefits of a varied produce intake far outweigh the currently low risk for most people.
– Follow safe food-handling steps, monitor recalls and public-health updates, avoid products specifically identified in investigations, and consider cooked, canned, or frozen options if you’re in a higher-risk group.
Staying informed and using sensible food-safety measures will let you keep eating a healthy variety of fruits and vegetables with confidence during this outbreak.