{"id":735,"date":"2026-07-17T10:42:54","date_gmt":"2026-07-17T10:42:54","guid":{"rendered":"https:\/\/americanlivingreport.com\/?p=735"},"modified":"2026-07-17T10:42:54","modified_gmt":"2026-07-17T10:42:54","slug":"dont-give-up-vegetables-because-of-the-diarrhea-parasite","status":"publish","type":"post","link":"https:\/\/americanlivingreport.com\/?p=735","title":{"rendered":"Don\u2019t give up vegetables because of the diarrhea parasite"},"content":{"rendered":"
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Have you been looking at the lettuce aisle at your grocery store with a wary eye since the diarrhea outbreak began? You\u2019re not alone. This is the summer, which should be high time for fresh produce. But the ongoing emergency has even doctors asking themselves unthinkable questions: Should I stop eating salad? Are any fruits and vegetables safe?<\/p>\n

Read more The dirtiest air in the world<\/a><\/p>\n<\/div>\n

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The disease in question, cyclosporiasis, is caused by the parasite cyclospora, which can infect people when it is attached to fresh produce and then consumed. Watery diarrhea \u2014 described by public health authorities as \u201cfrequent\u201d and \u201csometimes explosive\u201d \u2014 is the most common symptom.<\/p>\n<\/div>\n

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Michigan health officials said this week that they suspect lettuce or bagged salad to be the culprit for the parasite-driven outbreak in the state that has sickened more than 4,300 people. But they have been searching for the specific products to blame. (On Thursday, the Washington Post, citing anonymous federal officials, reported the outbreak may trace back to Taylor Farms products that were used by Taco Bell. But we\u2019re awaiting confirmation.)<\/p>\n<\/div>\n

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I live in Ohio, where there have been 364 cases, and I love salad kits. The current outbreak is a major cramp on my lunch plans \u2014 and I know I\u2019m not alone.<\/p>\n<\/div>\n

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So, what do we do? I\u2019ve consulted with a food safety expert and a dietitian this week to get the answers. The topline message is: Don\u2019t stop eating your fruits and vegetables. They\u2019re good for you. But be smart with your food hygiene.<\/p>\n<\/div>\n

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\u201cI don\u2019t think we\u2019re at that point of shying away from eating your green vegetables,\u201d Francisco Diez-Gonzalez, director of the Center for Food Safety at the University of Georgia, told me. \u201cThe benefits overall still outweigh the risks.\u201d<\/p>\n<\/div>\n

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How can we still enjoy our summer produce in this time of cyclospora? Here\u2019s a guide.<\/p>\n<\/div>\n

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Here are the \u201cred light\u201d foods linked to prior outbreaks<\/h2>\n<\/div>\n<\/div>\n
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While we don\u2019t know for certain the cause of the current outbreak, cyclosporiasis has been linked with specific foods in the past. Let\u2019s start with that list:<\/p>\n<\/div>\n

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These foods \u2014 either because of where they\u2019re grown or their texture or both \u2014 have historically had a higher risk of carrying cyclospora. It might be wise to steer clear entirely for the time being \u2014 especially the prepackaged salad products.<\/p>\n<\/div>\n

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The Michigan health department, for example, is urging people to avoid bagged lettuce and salad kits and to purchase whole heads of lettuce instead. And since the outbreak is impacting most states now, it\u2019s advice we\u2019d all be wise to heed.<\/p>\n<\/div>\n

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Then there are \u201cyellow light\u201d foods that need careful cleaning<\/h2>\n<\/div>\n<\/div>\n
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But for a lot of fruits and vegetables, including whole lettuce, you should still wash them thoroughly \u2014 because that\u2019s always a good idea. If you need tips for washing your produce, we\u2019ve got them. For heads of lettuce, for example, cut away the outer layers and wash in between each leaf as best you can.<\/p>\n<\/div>\n

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\u201cFresh produce is still generally safe, delicious and nutrient-dense,\u201d Rosemary Trout, a food scientist at Drexel University, told me over email.<\/p>\n<\/div>\n

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But she gave a yellow light for any leafy greens or fruits and veggies that have textured edible skins. The more texture there is, the more of a risk there is because the parasite can stay attached more easily \u2014 even if it\u2019s been diligently washed. Raspberries carry a higher risk than blueberries, for example, and those have been associated with earlier cyclosporiasis outbreaks.<\/p>\n

Read more How F1 pushes the human body to its limits<\/a><\/p>\n<\/div>\n

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Another point of emphasis: Several doctors have told me that, even if an item says it is prewashed, you should wash it again. And again.<\/p>\n<\/div>\n

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But there are lots of \u201cgreen light\u201d foods you probably don\u2019t need to worry about<\/h2>\n<\/div>\n<\/div>\n
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Trout gave a green light to any canned fruits and vegetables, any produce that you cook \u2014 importantly, at high heat \u2014 at home, and any frozen fruits and veggies.<\/p>\n<\/div>\n

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In general, these are Trout\u2019s safety tips for prepping fruits and vegetables at this uncertain time:<\/p>\n<\/div>\n

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Get creative with your recipes<\/h2>\n<\/div>\n<\/div>\n
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If you want to steer clear of any questionable produce or take the safest preparation route that you can, you might want to get a little creative with your recipes. With your lunch salad, for instance, \u201cpeeled, shredded carrots, thinly sliced radish, or thinly sliced cooked beets might be a nice substitute for leafy greens,\u201d Trout said.<\/p>\n<\/div>\n

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Heat remains the most surefire way to eliminate any cyclospora parasite that might be lingering on your produce. So look through your cookbooks for any dishes that feature grilled vegetables. Vox Even Better editor Rachel Miller (a more accomplished cook than I) suggested a few recent New York Times Cooking recipes, which you can check out via these gift links:<\/p>\n<\/div>\n

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Peppers, eggplant, squash, and zucchini are your friends. They respond well to heat, and they are easy to clean. And even some leafy greens \u2014 like spinach \u2014 hold up nicely to saut\u00e9ing.<\/p>\n<\/div>\n

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Support your local farmer\u2019s market<\/h2>\n<\/div>\n<\/div>\n
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Right now is also a great time to check out your local farmer\u2019s market for produce.<\/p>\n<\/div>\n

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Dr. Kathleen Linder, who is the hospital epidemiologist at the Veterans Affairs hospital in Ann Arbor, Michigan, told me that she has been buying locally since the outbreak began. Prior outbreaks have been linked to produce that was grown elsewhere \u2014 whether in the US or internationally \u2014 and shipped long distances before it arrived on our grocery shelves. Summer is a crucial season for small farms and farmers\u2019 markets; they shouldn\u2019t be penalized for a health emergency that they had nothing to do with.<\/p>\n<\/div>\n

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Buying locally could reduce the risk that your produce has been exposed to the parasite. Trout said you can ask your local growers about their water supply to make sure that what you are buying is safe.<\/p>\n<\/div>\n

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\u201cSingle-source produce from a local farm with good manufacturing\/farming practices in place, with a safe water supply, are good,\u201d Trout told me. \u201cCommercially processed, pre-packaged foods are likely combining produce from various farms, which may increase risk, despite good manufacturing practices in place.\u201d<\/p>\n<\/div>\n

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So while cyclosporiasis is an unwelcome concern as we plan our summer cookouts, it doesn\u2019t need to stop you from enjoying fresh fruits and vegetables. Be a little more diligent about your food hygiene, get a little creative with what you\u2019re preparing, maybe stop by a farmer\u2019s market \u2014 and you\u2019ll be fine.<\/p>\n

Read more Why does Odysseus have a Boston accent?<\/a><\/p>\n<\/div>\n

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    Cyclosporiasis cases are on the rise \u2014 but you shouldn\u2019t avoid fruits or vegetables altogether. 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