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Thriving Life

Preventing Cyclosporiasis Infection

Polls indicate that 40% of Americans are buying less fresh produce

A recent poll indicated that 40% of Americans are buying or eating less fresh produce because of the cyclosporiasis outbreak. Frozen foods are seeing an uptick as consumers become more anxious about the outbreak.

Who is at risk?

Anyone can get cyclosporiasis, but it most commonly affects people with weakened immune systems, such as those taking immunosuppressive medications or living with HIV. Older adults and children may experience more severe symptoms because of dehydration.

Centers for Disease and Prevention and the FDA guidelines to reduce risk of parasites on fresh produce

  • Wash your hands first: Wash your hands with soap and warm water for at least 20 seconds before and after handling food. Alcohol-based hand sanitizers do not kill Cyclospora, but washing with soap and water is effective at removing the parasite from your hands.
  • Rinse under running water: Hold fruits and veggies under clean, running tap water. Rub soft items gently with your hands to help loosen dirt and microscopic organisms.  
  • Use a vinegar rinse: Soak bumpy or delicate produce (like berries or leafy greens) in a bowl filled with 3 parts clean water and 1 part white vinegar, swishing them around for a few minutes to help dislodge stubborn microscopic parasites. 
  • Scrub firm skins: Use a clean produce brush on hard-skinned items like melons, cucumbers, potatoes, and carrots. 
  • Remove outer layers: Instead of purchasing pre-mixed salad and washing individual leaves, opt for a head of lettuce and peel outer skins when possible, and discard the outer two to three leaves of leafy greens like lettuce or cabbage. 
  • Cook when able: Heat produce that can be cooked to an internal temperature of at least 158°F (70°C), which effectively kills resilient parasites. 

Helpful hints for foods

  • Berries are challenging and it is recommended to cook them in pies or make jam instead of eating raw.
  • If using pre-mixed salads with the labels that say they have been washed, it is best to wash them again in water and vinegar.
  • With melons, scrub the outside before cutting as the knife could carry germs from the rind into the fruit inside.
  • It is best to peel fruits and vegetables as much as possible.
  • Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible (within two hours).
  • Do not use dish soap, detergent, or bleach, as porous produce can absorb these harmful chemicals.
  • To prevent cross-contamination, clean your counters, knives, and cutting boards with hot, soapy water before and after preparation.
Last Modified on Aug 11, 2026