# Food Safety Experts Are Avoiding These Foods Amid the Cyclosporiasis Outbreak
The U.S. is experiencing a cyclosporiasis outbreak, and food safety experts are taking specific precautions about what they eat. Cyclosporiasis is a parasitic infection spread through contaminated food and water, causing severe gastrointestinal symptoms including diarrhea, nausea, and abdominal cramps that can last weeks without treatment.
The parasite, Cyclospora cayetanensis, thrives in warm climates and contamination typically occurs during growing, harvesting, or processing. Fresh produce from high-risk regions poses the greatest danger, particularly leafy greens, berries, and imported vegetables. Experts emphasize that proper washing alone cannot eliminate Cyclospora. The parasite's protective shell makes it resistant to standard produce rinses.
Food safety professionals recommend several protective steps. Buy produce from reputable sources with strong safety protocols. When possible, choose domestically grown options, especially during peak outbreak months. Avoid eating raw produce from countries with known contamination history unless you can verify safety certifications.
Cooking kills Cyclospora effectively, so heating produce to 160 degrees Fahrenheit provides protection. This makes cooked vegetables, soups, and stir-fries safer choices than raw salads during outbreaks.
People at higher risk, including those with weakened immune systems, pregnant women, and young children, should be especially cautious. The CDC recommends washing hands thoroughly before eating and avoiding potentially contaminated water sources while traveling.
If symptoms develop after eating suspect foods, medical attention is important. Cyclosporiasis requires specific antibiotic treatment, typically trimethoprim-sulfamethoxazole, to clear the infection properly.
Parents feeding families should stay informed about current outbreak locations through CDC updates and local