Cyclosporiasis Outbreak: How to Keep Your Greens Safe to Eat
A cyclosporiasis outbreak has sickened roughly 6,700 people since May. Here's what you should know to protect yourself.
Nobody wants a side of diarrhea with their salad, but that's exactly the risk that's been spreading since May. A cyclosporiasis outbreak — caused by a microscopic parasite called Cyclospora — has now sickened around 6,700 people across the United States, and your produce aisle may be ground zero.
So what do you actually do about it? The short answer: skip the raw lettuce for now. Leafy greens like romaine and other salad staples are among the usual suspects when it comes to Cyclospora contamination. If you can't resist your greens, cooking them is your safest bet — heat kills the parasite, so a quick sauté or stir-fry turns a risky ingredient into a safe one.
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For other fresh produce you're not willing to cook, washing thoroughly under running water is still a smart habit, though it's worth knowing that standard washing doesn't guarantee the parasite is fully removed. When in doubt, heat it out — or just hold off on the raw salads until health officials give the all-clear.
Cyclosporiasis symptoms can include prolonged watery diarrhea, loss of appetite, weight loss, stomach cramps, and fatigue. The illness isn't typically life-threatening for healthy adults, but it can drag on for weeks if left untreated. If you've been feeling off after eating fresh produce lately, it's worth a conversation with your doctor — the infection is treatable with antibiotics.
Staying informed and making a few smart swaps in the kitchen can go a long way toward keeping you healthy while investigators work to trace the outbreak's source. Continue reading at MarketWatch.com
