What foods to avoid during the cyclosporiasis outbreak

You’re standing in the produce aisle, and suddenly every leafy green looks a little suspicious. That’s a reasonable reaction right now — cyclosporiasis cases have climbed past 6,000 nationwide, and health officials still haven’t pinned down a single confirmed source. Here’s what’s actually worth avoiding, what’s safe, and why.

Key Takeaways
No single food has been confirmed as the source of this year’s outbreak — but several foods have a track record from past Cyclospora outbreaks worth knowing about.
Cooking produce to 158°F kills the parasite completely, so cooked food is safe regardless of origin.
Peeled fruit and commercially frozen produce have never been linked to a Cyclospora outbreak.
Washing produce helps, but Cyclospora is unusually good at clinging to surfaces — thorough washing reduces risk, it doesn’t guarantee it.
Which Foods Have a History With This Parasite
Because investigators haven’t identified this year’s source, there’s no single ingredient to strike off your list. Instead, food safety experts are pointing to the foods that have caused Cyclospora outbreaks before, as a reasonable place to be extra careful:

Bagged lettuce and pre-mixed salad kits (including mesclun mixes, coleslaw, and vegetable trays)
Cilantro and parsley
Fresh basil
Raspberries — their bumpy surface makes them notoriously hard to wash clean
Snow peas and green onions
None of these are confirmed as this year’s culprit specifically — they’re foods with a history, not a verdict. A CDC deputy director noted that while cyclosporiasis outbreaks were historically tied to travel abroad, recent years have seen a rise in cases linked to both domestic and imported produce, which is part of why investigators are casting a wide net rather than clearing any one item.

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