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As health officials continue investigating a multistate cyclospora outbreak, many consumers are looking for practical ways to reduce their risk while still enjoying fresh summer foods. Although recalled lettuce has been identified as the primary source of the outbreak, investigators are continuing their inquiry, and food safety experts say standard food-safety precautions remain appropriate for consumers.
What to Know About Cyclospora and Outbreak in U.S.
The United States has experienced an unusually large cyclospora outbreak this summer. The Centers for Disease Control and Prevention (CDC) has reported 4,173 confirmed cases nationwide this year, with at least 1,644 attributed to the recalled lettuce, while state health officials have identified additional illnesses that surpass 7,000 in Michigan alone that are not yet be reflected in federal totals.
The outbreak has sickened thousands of people across multiple states, prompting investigations by the CDC and Food and Drug Administration (FDA), which linked many cases to recalled iceberg lettuce products supplied by Taylor Farms. Officials have said their investigation remains ongoing.
How to Keep Foods Safe From Cyclospora
Cyclospora is a microscopic parasite that can cause prolonged explosive diarrhea, nausea, stomach cramps, loss of appetite, fatigue and weight loss. The illness is typically spread through food or water contaminated by human feces. Fresh produce has been linked to previous outbreaks, though experts stress that no additional foods have been implicated in the current outbreak beyond those already under investigation.
For people seeking an extra layer of protection, cooking vegetables can help reduce the risk of exposure to a range of foodborne pathogens, including cyclospora. Heat is among the most effective tools available, according to food safety specialists.
While public health officials continue tracing the outbreak’s source, dietitians say consumers can still enjoy plant-based meals and summer produce by focusing on safe food handling, washing fruits and vegetables thoroughly, and incorporating cooked ingredients where appropriate.
Summer Vegetable Pasta
One option comes from Beth Doerfler, a registered dietitian nutritionist at Northwestern Medicine, who recommends a warm vegetable pasta featuring roasted or grilled summer vegetables.
“Heat is one of the most effective prevention strategies in many forms of foodborne illness,” Doerfler told Newsweek. “While many raw vegetables are currently safe and have not been implicated in food-borne illness outbreaks in the past, here are some cooked options that keep you safe and plant based.”
The recipe combines yellow zucchini, green zucchini and mushrooms marinated with cherry tomatoes, garlic, olive oil and red wine vinegar before being roasted indoors or grilled outdoors. The vegetables are then tossed with cooked pasta and a small amount of reserved pasta water to create a simple summer meal.
(Serves 4)
Ingredients
- 1 yellow zucchini
- 1 green zucchini
- 2 large mushroom caps, such as portabella
- 1 cup cherry tomatoes, halved
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- ½ pound pasta of choice
- Fresh basil, thyme or oregano
- Grated cheese for serving
Directions
- Dice vegetables into thick slices and combine with tomatoes, garlic, olive oil, vinegar and herbs. Marinate for 30 minutes.
- Place vegetables on a foil-lined grill pan and grill, or roast at 375 degrees Fahrenheit for 10 to 15 minutes.
- Cook pasta until al dente and reserve ½ cup of cooking water.
- Toss pasta, vegetables and cooking water together.
- Finish with grated cheese and fresh herbs and serve hot.
Mediterranean Tofu Pasta Salad With Roasted Vegetables
For those looking for a dish that can be prepared ahead of time, registered dietitian JoAnne Whelan recommends a Mediterranean-inspired pasta salad featuring roasted vegetables and tofu.
“With recent Cyclospora outbreaks reminding us of the importance of food safety, thoroughly washing fresh produce and cooking vegetables when appropriate can help reduce the risk of parasites and other harmful contaminants,” Whelan told Newsweek. “A colorful summer tofu pasta salad featuring grilled vegetables is a delicious way to enjoy seasonal produce while incorporating an extra layer of food safety through cooking.”
The recipe includes roasted zucchini, bell peppers, onions and cherry tomatoes combined with whole-grain pasta, tofu, almonds and a lemon-herb dressing.
(Serves 4-5)
Ingredients
- 8 ounces whole-grain pasta
- 14-ounce block extra-firm tofu, pressed and cubed
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- ½ cup Kalamata olives (optional)
- 1 ounce mozzarella per serving
- 0.5 ounce sliced almonds per serving
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 minced garlic clove
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper
Directions
- Wash all vegetables thoroughly under cool running water.
- Preheat oven to 425 degrees Fahrenheit.
- Arrange vegetables and tofu on a baking sheet, drizzle with oil and season.
- Roast for 20 to 25 minutes, stirring halfway through.
- Cook pasta according to package directions and cool.
- Allow vegetables and tofu to cool completely.
- Whisk dressing ingredients together.
- Combine pasta, vegetables, tofu, mozzarella, almonds and olives.
- Toss with dressing and refrigerate for at least 30 minutes before serving.
Don’t Forget Fruit
Experts emphasize that consumers do not need to avoid fruit during the outbreak. Doerfler recommends a variety of fresh and frozen fruits, particularly options with peelable skin such as mangoes, pineapples, bananas, kiwis and avocados.
She also suggests simple snacks such as sliced apples or pears paired with cheese or nut butter.
What Foods Are Safe—and Not Safe—From Cyclospora?
While investigators continue working to identify every food item that may be linked to the outbreak, experts say Americans do not need to stop eating fresh produce altogether. Foods that are cooked—such as steamed vegetables, roasted vegetables and thoroughly heated dishes—pose a lower risk because cooking can kill the parasite.
Consumers can also reduce risk by washing fruits and vegetables under running water and following good food-safety practices, although experts caution that washing alone may not completely remove cyclospora. Until more is known, people may wish to be extra cautious with raw produce that has been associated with past outbreaks, including leafy greens, cilantro, basil and berries, particularly if a recall or public health advisory is issued.
However, Keith Schneider, a food safety expert and professor at the University of Florida, told Newsweek that “there are no special recipes, as no other foods have been associated with this incident.”
“The same precautions you’d take for an average everyday meal would apply,” he said. “No special treatment is necessary.”
Schneider noted that the FDA has reported cyclospora can be inactivated at temperatures of around 158 degrees Fahrenheit, though the exact effectiveness depends on factors including the type of food and the parasite’s life stage. For consumers, he said, the simplest recommendation remains cooking potentially hazardous foods to at least 165 degrees Fahrenheit.
For now, many health experts stress that the most important steps are following standard food safety practices: washing produce under running water, preventing cross-contamination, refrigerating foods properly and cooking foods to recommended temperatures. While investigators continue searching for answers, those precautions can help consumers enjoy summer meals with greater confidence.
Cyclosporiasis Outbreak
Check out Newsweek’s latest coverage:
- Taylor Farms Says FDA Has Apologized Over ‘False Positive’ Cyclospora Test
- Cyclospora Patient Reveals What Symptoms are Really Like as Outbreak Spreads
- Which Salad Greens Are Safe From Cyclospora Parasite? List of Companies, Where to Buy
- What Kills Cyclospora? Food Safety Tips Amid Explosive Diarrhea Outbreaks
- Medicine To Treat ‘Explosive’ Diarrhea Outbreaks Could Cause More Diarrhea
- Cyclospora Isn’t the Only Parasite in Fresh Produce—Experts Warn of Others
- How Long Does Cyclospora Incubate? Symptoms To Watch For, How to Treat It
- Where Does Cyclospora Parasite Come From? How to Protect Yourself
Contact Newsweek editors on this story: Samantha Beech and Dave Siminoff.
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