As cases nationwide near 7,000, health officials are zeroing in on the raw produce most likely to carry the parasite — and it’s not just lettuce.
A nationwide cyclosporiasis outbreak has climbed to nearly 7,000 reported cases, and investigators still haven’t pinned down a single source, though raw produce like lettuce remains a leading suspect. With so much uncertainty swirling, plenty of shoppers are left wondering whether they should just skip the produce aisle altogether.
According to Dr. Sohaib Imtiaz, Chief Medical Officer at PEOPLE Inc., that’s not the answer. Health officials aren’t telling people to cut fruits and vegetables from their diets — fresh produce is still a cornerstone of healthy eating. But Imtiaz says this stage of the outbreak calls for smarter choices at the grocery store. Here’s what he recommends steering clear of for now.
Bagged Salads and Precut Produce Raise Cyclosporiasis Risk
Prewashed salad mixes are among the riskiest items on shelves right now. Because these blends combine produce from multiple farms into one washing and packaging line, a single contaminated batch can spread contamination far wider than one farm’s harvest. Precut fruits and vegetables carry a similar problem. Once the skin or peel — nature’s built-in shield — is removed, the exposed flesh gives the parasite something to cling to that can’t simply be rinsed away. Shared cutting equipment only compounds the issue, letting one tainted item contaminate an entire batch.
Leafy Greens and Fresh Herbs Top the Danger List
Leafy greens sit close to the soil and rely heavily on irrigation, putting them in direct contact with the two biggest carriers of Cyclospora: contaminated soil and water. Their leaves also tend to be large, folded, and veined, giving the parasite plenty of hiding spots that survive a quick rinse.
Fresh herbs pose an even bigger concern. Cilantro in particular has repeatedly turned up as a top culprit in past U.S. cyclosporiasis outbreaks, and basil isn’t far behind. Both are usually eaten raw or used as garnish, and both are grown in regions where water sources aren’t always reliably clean.
Snow Peas and Raspberries Hide Hard-to-Rinse Parasites
Snow peas look harmless and smooth, but the seam running along their pod can trap oocysts — the parasite’s microscopic eggs — out of reach of a standard wash. Raspberries face a similar issue for different reasons: their fragile, crevice-filled surface and hollow center make thorough washing nearly impossible. Once contaminated soil or water settles into those tiny pockets, it isn’t coming out.
Mangoes and Onions Carry Surprising Contamination Risk
Mangoes might seem like an unlikely threat since most people don’t eat the skin, but the fruit is frequently imported from areas where Cyclospora is common. Its textured peel can harbor the parasite, which then transfers to the flesh the moment a knife cuts through it.
Onions land on the list for a similar reason. Although the papery outer skin isn’t eaten, it can trap contaminants that migrate to the inner layers during peeling and chopping — right before the onion ends up raw in a salad or salsa.
How to Protect Yourself While Still Eating Fresh
The common thread, per Imtiaz, is simple: the riskiest foods are usually eaten raw or barely cooked, have surfaces that trap contaminants, and are sometimes sourced from regions where water and soil contamination is more frequent.
For anyone at higher risk of severe illness — including people with weakened immune systems — Imtiaz suggests leaning toward produce that’s cooked, canned, frozen, or peeled at home. That approach, he says, offers the most peace of mind while still delivering the nutrition fresh produce provides.
Source: People
