Cyclosporiasis Outbreak: How to Protect Yourself at the Grocery Store
A cyclosporiasis outbreak has sickened roughly 6,700 people since May. Here's what to skip and cook to stay safe.
A nasty gut bug is making the rounds, and your salad bowl might be ground zero. Cyclosporiasis — a parasitic infection that triggers diarrhea and other gastrointestinal misery — has taken down around 6,700 people since May, and the outbreak shows no signs of slowing.
The first move is simple: skip the lettuce. Fresh leafy greens are a known vector for cyclospora, the parasite behind the illness, and washing doesn't reliably kill it. If it's not getting heat, it's a risk right now.
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Your other greens aren't automatically safe either, but cooking changes the math. Heat kills the parasite, so sautéing spinach, steaming broccoli, or roasting any produce you'd normally eat raw is a smart swap until the outbreak is contained. Think of it as a temporary cooking upgrade, not a sacrifice.
The broader lesson here: raw produce carries real risk during active outbreaks, and the CDC tracks these cycles closely. If you've had persistent diarrhea lasting more than a few days, especially after eating fresh produce, talk to a doctor — cyclospora infections often go undiagnosed because they mimic other stomach bugs and require a specific stool test to confirm.
Stay informed, adjust your meal prep, and don't gamble with your gut. Continue reading at MarketWatch.com.
