Is it safe to eat lettuce right now? Here's how to gauge the risk of your summer salads

• The FDA said an earlier test involving a Taylor Farms lettuce sample produced a "false positive."
• The agency later clarified that there is still "overwhelming epidemiological data" supporting a recall.
• Amid the confusion, a question remains: should I eat salad or not?

As the FDA and Taylor Farms go back and forth on the source of the cyclosporiasis outbreak in the US, Americans still have one pressing question: Will my salad give me explosive diarrhea?

On Sunday, the FDA said a test pointing to Taylor Farms as a potential source of Cyclospora was a false positive.

Taylor Farms said on Sunday that the FDA had apologized to the salad juggernaut, but its voluntary recall of iceberg lettuce grown and processed in central Mexico in the US market was still in place.

In a separate statement shared Monday, the FDA said: "To clarify, this false-positive lab sample DOES NOT change the basis for FDA's ongoing outbreak investigation or the overwhelming epidemiological data supporting the current voluntary recall by Taylor Farms.

It added its "traceback investigation and outbreak data continue to converge on shredded iceberg lettuce from Taylor Farms locations in central Mexico."

So far, so confusing.

Since the outbreak was detected in May, more than 8,260 confirmed cases of cyclosporiasis have been reported to state and federal health departments, according to data compiled by the Georgetown University Health Security Operations Center.

The bulk of the cases have been reported in Michigan, Ohio, Indiana, Illinois, New York, North Carolina, and Colorado, but that could simply be because those states have more robust public health surveillance than others.

The cyclospora parasite thrives in hot summer weather. Public health authorities say at worst, this outbreak could last until the end of August, but that's a long, sweaty stretch of weather to face without any leafy greens in your diet.

Is it safe to eat Romaine lettuce? What about arugula, kale, or spinach?

Dr. Tyler Evans, an infectious disease doctor and the author of "Pandemics, Poverty, and Politics," said that deciding whether or not you want to eat salad or other greens like arugula, kale, and spinach depends on your risk tolerance, as well as where you live.

Evans is based in California, where there isn't much cyclosporiasis being reported, and said he just had salad at a Mexican restaurant.

"I'm a very risk-tolerant infectious disease doctor," he said.

If you're older, immunocompromised, pregnant, under the age of 2 (with a developing immune system), or have a medical condition, you may want to play things a little safer until the fall.

If you're in a high-risk category, "I would completely refrain from not just lettuce or iceberg lettuce, but probably all leafy greens for the foreseeable future," Evans said.

Be particularly wary of bagged, pre-chopped lettuce and salad kits, which have been the most common source of cyclosporiasis outbreaks in recent years.

Locally grown produce, as you'd find at the neighborhood farmers market, may be lower risk. Keep an eye on your local case numbers to inform your decisions.

"In states or areas where there's a higher incidence, then I think using the mantra to peel it, boil it, cook it, or forget it is a good idea," Evans said.

To help you decide, we broke the risk down into three tiers: low, medium, and throwing caution to the wind.

Lowest risk of infection

To ensure you will definitely not contract cyclosporiasis, choose only vegetables that are cooked to at least 158 degrees Fahrenheit, the temperature that kills this parasite. If you like berries, make jam. Craving veggies? Try grilled asparagus.

Last week, Business Insider spoke to a GI doctor who recommended some high-fiber swaps for those who can't face fresh produce right now.

Medium risk

Buy whole heads of lettuce, remove and discard the outer layer of leaves, and wash them thoroughly under cold running water before consuming.

Some salad lovers told Business Insider that they feel safer sticking to locally grown produce right now, which isn't risk-free but may be less likely to be contaminated.

Throwing caution to the wind

Eating raw, unwashed leafy greens, especially bagged, pre-chopped greens or salad mixes, may be risky.

Other vegetables that have been contaminated with the parasite in the past include raspberries, snap and snow peas, and fresh herbs (cilantro, basil, parsley). It's possible that none of these foods are involved in the current outbreak, and that the risk is limited to only leafy greens, but we don't know for sure.

"Once the temperatures start dipping, we should be in the clear again," Evans said. "But the systems can do a lot better. There's some degree of acceptable risk in terms of the seasonality outbreaks, but we can do better in terms of detecting and responding to these things."

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