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Is It Safe to Eat Fresh Produce? Here’s Everything to Know About the Cyclosporiasis Outbreak Across the U.S.

On my weekly supermarket run, I always try to grab as many fresh fruits and veggies as possible. A container of berries? Into the cart. Bagged salad? Easy dinner. Fresh cilantro? Absolutely. But with a growing cyclospora outbreak making people sick across the country, I’m suddenly looking at the produce aisle a little differently.

More than 7,000 people have already gotten sick with cyclosporiasis across 34 states this year—and unfortunately, that number is expected to grow. And while cyclosporiasis is more common in tropical and subtropical parts of the world, it causes outbreaks in the U.S. every year. In fact, cases tend to spike between May and August, when fresh produce linked to infections is most commonly on our plates. That said, this outbreak is a lot worse.

The good news? This isn’t a reason to swear off your favorite grocery store’s fruits and vegetables altogether. A few smart swaps—and knowing which foods are a lower risk right now—can help you keep enjoying produce while protecting yourself.

Read on to learn why fresh produce is such a big part of this outbreak, which foods are considered the safest bets and what you should avoid until this outbreak settles down.

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Why is fresh produce such an issue with this cyclosporaiasis outbreak?

Time for a quick (and easy-to-understand) science lesson. Cyclospora is a tiny parasite that causes an illness called cyclosporiasis. It spreads when people eat food or drink water contaminated with feces (yes, poop) containing the parasite. Fresh fruits and vegetables can become contaminated at several points, from the farm where they’re grown to the facilities where they’re harvested and packaged. And since most are eaten raw, they’re never exposed to the high heat that would kill the parasite.

One interesting thing about cyclospora is that it doesn’t make people sick immediately after leaving an infected person’s body. It actually needs days to weeks in the environment to become infectious. That means people don’t typically catch it directly from someone who’s sick—it’s much more commonly linked to contaminated food or water.

And unfortunately, simply rinsing your favorite grocery store‘s produce under the faucet isn’t always enough. The parasite can cling to the surface of delicate fruits and leafy greens, making it difficult to wash away completely.

Which types of produce are safe to eat?

If you’re trying to play it safer while this outbreak is going on, the general rule is simple: Foods with protective skins, sturdy surfaces or that are cooked are your best bet. Here are some of the safest options:

  • Thick-peeled fruits: Bananas, oranges, pineapples, avocados and watermelons
  • Firm, smooth vegetables: Cucumbers, bell peppers, carrots and broccoli
  • Layered vegetables: Cabbage (discard the outer layers before washing)
  • Commercially frozen products: Frozen spinach, frozen berries and frozen vegetables
  • Cooked or processed foods: Canned items, baked goods and hot soups

Which types of produce should you skip?

If you can, avoid the below foods for now. If you do decide to eat them, they’re much safer when thoroughly cooked. Here’s what you might want to avoid eating:

  • Raw berries: Fresh raspberries, blackberries and strawberries
  • Soft-skinned fruits: Peaches, plums, nectarines and grapes
  • Raw leafy greens: Fresh spinach, romaine lettuce and kale
  • Prewashed salad mixes: Bagged salad kits and precut greens
  • Precut grocery fruit bowls: Mixed melon or berry cups
  • Fresh raw herbs: Cilantro, basil and parsley

What other safety tips should you keep in mind when eating fresh produce right now?

You don’t have to avoid produce completely, but a little extra caution goes a long way. Here are a few safety tips to reduce your risk of getting cyclosporiasis.

  • Wash all of your produce. Yes, even if you plan to peel it later. Washing won’t guarantee the parasite is removed, but it can help reduce dirt and other germs.
  • Cook when possible. High heat destroys cyclospora, making cooked vegetables much safer than raw ones.
  • Consider eating frozen produce. Commercially frozen fruits and vegetables are generally considered a lower-risk option because they’re processed under controlled conditions. Plus, they haven’t been commonly linked to outbreaks the way certain fresh produce items have.
  • Be careful when eating out. This includes all of the salads, garnishes and herbs served at restaurants. (That yummy fresh salsa is included too).
  • Stay on top of recalls. While there hasn’t been a specific brand tied to the outbreak, if one comes up, throw it away immediately. Don’t let the smell or look change your mind.

What happens if you get sick?

Cyclospora isn’t your typical 24-hour stomach bug. Symptoms often show up about a week after eating contaminated food and can include watery diarrhea, stomach cramps, nausea, loss of appetite, fatigue and weight loss. Without treatment, some people feel sick for weeks (or even months!) with symptoms that come and go.

If you’ve recently eaten fresh produce and develop persistent diarrhea, especially if it lasts more than a couple of days, it’s worth calling your health-care provider. Luckily, cyclospora can usually be treated with prescribed antibiotics, and getting diagnosed early can help you start feeling better sooner.

Sources:

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The post Is It Safe to Eat Fresh Produce? Here’s Everything to Know About the Cyclosporiasis Outbreak Across the U.S. appeared first on Reader's Digest.



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