07/27/2026
Please don’t stop eating vegetables and fruits because of cyclospora!
PUBLISHED BY: WASHINGTON POST
By Leana S. Wen
Just as the hantavirus outbreak captured global headlines in May, another infectious disease is in the spotlight. Cyclospora, a foodborne parasite linked to outbreaks in at least 34 states, has provoked an intense and breathless response, with people swearing off salads, throwing out perfectly good produce and vowing to avoid fruits and vegetables for the foreseeable future.
While concerns are certainly understandable, this is not the right takeaway. Rather, the outbreak should underscore the ubiquity of foodborne illness and the necessity of everyday food safety practices.
Let’s first put this outbreak in context: Since May 1, the Centers for Disease Control and Prevention has received reports of 1,645 confirmed cyclospora infections and is reviewing more than 5,100 additional suspected cases. That’s a substantial increase from this time last year, when just 249 cases had been reported nationwide.
These figures are an underestimate because of delays in confirming cases and reporting them to national surveillance systems. Michigan alone has documented more than 6,500 cases, of which about 100 have resulted in hospitalization. The outbreak is also unfolding amid major staffing reductions across federal public health agencies. These cuts are making it harder to rapidly detect foodborne outbreaks, trace contaminated products and provide timely guidance to consumers, though the administration has defended the changes.
Still, even if these numbers continue to climb, cyclospora is nowhere near the scale of the foodborne illnesses Americans routinely face. Salmonella causes an estimated 1.35 million illnesses each year in the United States, and another bacterial illness, campylobacter, affects 1.5 million people. These are all dwarfed by norovirus, which causes an estimated 19 million to 21 million illnesses each year and more than 100,000 hospitalizations.
And though cyclospora can cause unpleasant gastrointestinal symptoms, including “explosive” diarrhea, loss of appetite, stomach cramps, bloating and nausea, most patients recover quickly. The infection is readily treated with a seven- to 10-day course of trimethoprim-sulfamethoxazole, the common antibiotic also known as Bactrim. People with symptoms should contact their health care provider, who can request specific testing for cyclospora and prescribe treatment.
If anything, this outbreak reinforces how common foodborne illnesses are and why a robust national surveillance system is so crucial. Consumers should also learn practical steps they can take to reduce their risk.
Everyone should follow the basics of safe food preparation: Wash fruits and vegetables under running water before eating them. Cook meat, poultry and seafood to the recommended internal temperatures.
Keep raw meat, poultry and seafood separate from foods that are ready to eat, and wash knives, cutting boards and countertops thoroughly after they come into contact with raw meat. Refrigerate perishable foods within two hours, or within one hour if they are left outside on a hot day. Avoid unpasteurized milk and raw eggs.
These basic measures can help prevent many of the most common foodborne infections. Norovirus is a bit different because it spreads primarily person-to-person rather than through contaminated food. For that pathogen, hand hygiene especially important. Wash your hands thoroughly with soap and water, particularly after using the bathroom, changing diapers and before preparing or eating food. If you are sick with vomiting or diarrhea, do not prepare food for others until at least two days after your symptoms have resolved.
While the cyclospora outbreak continues, people at higher risk of severe illness — including pregnant women and those who are immunocompromised — may also choose to cook vegetables rather than eat them raw. Cooking food to an internal temperature of at least 165 degrees Fahrenheit kills cyclospora and many other foodborne pathogens. So don’t throw out your vegetables — roast your broccoli, steam your asparagus, and sauté your peppers.
Fruit is more difficult because it is often eaten raw. Washing and scrubbing it can substantially reduce risk, but people especially concerned may choose to cook their fruit and make applesauce, baked pears and fruit pies during this period.
In any case, it is reasonable for most people to continue eating raw fruits and vegetables. When public health officials identify a specific recalled product — in this outbreak, certain packs of iceberg lettuce from Taylor Farms — follow their guidance and throw it out. The CDC has also linked the outbreak to shredded iceberg lettuce served at Taco Bell locations in five states. Avoid those products, not vegetables altogether.
After all, fruits and vegetables are among the best foods for long-term health. About 90 percent of Americans already eat too few vegetables, and 80 percent eat too little fruit. The last thing they need is for sensational headlines to make it even harder for them to choose fresh produce.
