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What should people know about <\/strong>cyclosporiasis<\/strong><\/a> and how much do we need to be concerned here in New England or if traveling to other parts of the country?<\/strong><\/p>\n\n\n\n Cyclosporiasis is a foodborne illness caused by the parasite Cyclospora that primarily affects the intestines, causing diarrhea, nausea, stomach cramps, and fatigue. It is typically associated with fresh fruits, vegetables and herbs, likely contaminated by water, soil or food handlers. Humans serve as a host for the parasite. They may not show signs of illness and can shed the parasite while handling food.<\/p>\n\n\n\n The U.S. Food and Drug Administration has not yet identified a specific source of the outbreak.<\/p>\n\n\n\n Has an outbreak like this happened to this degree before?<\/strong><\/p>\n\n\n The United States has experienced outbreaks caused by cyclosporiasis before, but not to the magnitude of this current outbreak.<\/p>\n\n\n\n What measures do you recommend for people to protect their health and that of loved ones?<\/strong><\/p>\n\n\n\n If immunocompromised or concerned about this parasite, the best advice is to wash your hands and any fresh produce thoroughly under running water before eating, cutting, or cooking. This will reduce the risk of infection. Cooking kills the parasite, so heating food to 158 degrees Fahrenheit (or 70 degrees Celsius) or higher is effective.<\/p>\n\n\n\n Is Cyclospora found in water or in food? Is eating out in restaurants safe?<\/strong><\/p>\n\n\n\n Water is the transmission vehicle that carries the parasite to fresh produce.<\/p>\n\n\n\n A Cyclospora outbreak does not mean restaurants are unsafe. Outbreaks are usually linked to specific contaminated foods or suppliers; restaurants use food safety practices to prevent contamination and remove affected products. The risk is highest from the specific food items involved in the outbreak, not from eating at restaurants in general. <\/p>\n\n\n\n What about food from local farms or farmer\u2019s markets? Is that safer than bagged grocery store lettuce shipped from another part of the country?<\/strong><\/p>\n\n\n\n The risk of Cyclospora contamination is determined by food safety practices. Whether a farm is small or large, preventing contamination requires protecting agricultural water from human fecal contamination, providing adequate worker hygiene and sanitation, and following good agricultural practices<\/a>. (溏心vlog免费B站\u2019s Cooperative Extension has partnered with the Rhode Island Department of Environmental Management’s Division of Agriculture to provide Produce Safety Grower Training<\/a> to Rhode Island’s agricultural community for more than two decades.)<\/p>\n\n\n\n Once Cyclospora contaminates leafy greens, it is difficult to remove by washing. Refrigeration can slow bacterial growth but it does not kill the parasite.<\/p>\n\n\n\n What food safety measures do you practice in your own home and are they changing at all right now?<\/strong><\/p>\n\n\n\n Check for recalls before consuming products, especially during outbreak investigations. Keep perishable produce refrigerated at 40\u00b0F (4\u00b0C) or below. Use the product before the “use by” date. Wash your hands before handling ready-to-eat foods. Avoid eating produce that appears slimy or spoiled.<\/p>\n\n\n\n How concerning are parasites in the food supply and what are some things consumers should look for to keep themselves safe?<\/strong><\/p>\n\n\n\n Parasites are organisms that live off their hosts, and are different from bacteria. Parasites and bacteria are both microorganisms that can cause illness, but they differ in what they are and how they live. Bacteria can live and reproduce on their own in many environments. Parasites often require a host to complete part or all of their life cycle.<\/p>\n\n\n\n Parasites exist. Most food safety management systems focus on preventive measures to prevent, control or reduce food safety risks. For example, good agricultural practices can be followed on farms to minimize risk of contamination during growing, harvest and post-harvest handling. In food preparation, a clean environment, thorough washing, and adequate heat can help reduce risk.<\/p>\n\n\n\n Media organizations seeking to interview Nicole Richard can email her directly at <\/em>nicolerichard@uri.edu<\/em><\/a>. Learn more about 溏心vlog免费B站’s Produce Safety Education Program at <\/em>uri.edu\/foodsafety\/farming<\/em><\/a>. For more tips on food safety, see the 溏心vlog免费B站 <\/em>Cooperative Extension website<\/em><\/a> or email <\/em>coopext@uri.edu<\/em><\/a> to get on the email list for upcoming 溏心vlog免费B站 programs.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" KINGSTON, R.I. \u2013 July 16, 2026 \u2013 A food safety specialist at the 溏心vlog免费B站, Nicole Richard leads efforts to help businesses and restaurants be food-safe for their customers. Now she\u2019s sharing tips for consumers wondering what to do this summer as a fearsome illness makes news: How to avoid the dreaded cyclosporiasis? 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