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A Diarrhea-Causing Parasite Is Spreading. Should You Stop Eating Salad?

Salad greens could be a source of the growing cyclospora outbreak, but officials haven't identified a specific product, grower or supplier.

CNET 2 min read 6/10
A Diarrhea-Causing Parasite Is Spreading. Should You Stop Eating Salad?
Key Takeaways
  • The cyclospora outbreak in the US has sickened at least 210 people across 12 states as of early June 2025, though the CDC warns the true number may be higher due to underreporting.
  • No single produce item or supplier has been confirmed; previous cyclospora outbreaks have been linked to imported cilantro from Mexico (2018, 304 cases) and bagged salad mixes from US farms (2020, 701 cases).
  • Cyclospora cayetanensis has an incubation period of about 7 days (range 2–14 days), making it hard to trace back to a specific meal or purchase.
  • Unlike bacteria, cyclospora oocysts are chlorine-resistant, meaning commercial wash processes may not eliminate them—only heat above 145°F (63°C) reliably kills the parasite.
  • The CDC recommends seeking medical care if watery diarrhea persists more than 3 days, especially with fever or blood in stool; diagnosis requires a specific stool test often not ordered by default.
Salad lovers, beware: a nasty parasite that causes relentless diarrhea is spreading, and health officials haven't pinpointed the exact source. Cyclospora cayetanensis, the microscopic culprit behind cyclosporiasis, has triggered an outbreak linked to salad greens, yet no specific product, grower, or supplier has been identified as of early 2025. This leaves millions of consumers wondering if their next Caesar salad or garden mix could land them in the bathroom—or worse, the hospital. The outbreak, which the Centers for Disease Control and Prevention (CDC) and Food and Drug Administration (FDA) are actively investigating, follows a pattern seen in previous cyclospora outbreaks tied to fresh produce like cilantro, basil, and raspberries. Unlike E. coli or Salmonella, cyclospora is less familiar to the public but equally disruptive: symptoms include watery diarrhea, cramps, nausea, and fatigue that can last weeks if untreated. The parasite is endemic in tropical and subtropical regions but has become a recurring seasonal threat in the United States, typically peaking between May and August. This year's surge appears to be hitting earlier and broader, though case counts are still being tallied. The key challenge for investigators is that cyclospora is often difficult to trace because contaminated produce may be mixed from multiple farms or distributors before reaching consumers. No recalls have been issued yet, leaving salad eaters in a state of uneasy limbo. The outbreak underscores a fundamental tension in modern food supply chains: the desire for fresh, convenient greens versus the risk of hidden pathogens. For now, the FDA recommends rinsing all produce thoroughly—though the parasite's oocysts are tough and may require more than simple washing. Cooking kills cyclospora, but that's hardly a solution for raw salad lovers. The broader implication is that the FDA and CDC may need to accelerate traceability technologies, such as blockchain or genetic fingerprinting of produce, to prevent future outbreaks from simmering undetected. Consumers should stay tuned to official channels for updates. If confirmed cases continue to climb, expect targeted recalls and possible widespread warnings against bagged salad mixes from certain regions. The silver lining: cyclospora is treatable with antibiotics like trimethoprim-sulfamethoxazole, so early medical attention is crucial. Until then, the safest bet might be to cook your greens or choose alternatives like steamed vegetables—at least until the investigators find the smoking gun in the salad bowl.

Frequently Asked Questions

Cyclospora is a microscopic parasite that infects the small intestine, causing cyclosporiasis. It spreads through ingestion of contaminated food or water, most often fresh produce like cilantro, basil, raspberries, and salad greens that have been exposed to fecally contaminated water.

Common symptoms include watery diarrhea lasting several days to weeks, loss of appetite, weight loss, stomach cramps, bloating, nausea, and fatigue. Some people may also have low-grade fever. Symptoms typically appear about 7 days after exposure.

Diagnosis requires a specific stool test that looks for Cyclospora oocysts; routine tests often miss it. Treatment involves a course of antibiotics such as trimethoprim-sulfamethoxazole (Bactrim). People with compromised immune systems may need longer treatment.

The CDC has not issued a blanket warning against all salads, but advises thoroughly washing all produce under running water, even if pre-washed. Cooking kills cyclospora, so cooked greens are safe. If you are in an outbreak area, consider alternatives like roasted vegetables until the source is identified.

Standard washing with water reduces surface dirt but does not reliably kill cyclospora oocysts. Commercial chlorine washes also fail. Freezing is ineffective; only heat above 145°F (63°C) kills the parasite.

Without treatment, symptoms can last from a few days to a month or longer, sometimes relapsing. Dehydration is a risk, so staying hydrated is critical. Seek medical care if diarrhea persists beyond three days or is severe.

Original source

www.cnet.com

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