The Cyclospora outbreak has sickened hundreds, possibly thousands, of Americans with long-lasting parasitic infections, and eating out presents a unique challenge for those who want to avoid it.
While experts have tips for preparing meals at home, dining out means letting someone else do the prep work, including washing produce and cooking food to the right temperature.
“Consumers, whether they’re at home or at a restaurant, are going to have to be a little more cautious and, frankly, paranoid,” food safety attorney Bill Marler told USA TODAY. As someone who has represented people battling the disease said, “It’s not pleasant, and it can last for months.”
Some restaurants are removing risky ingredients from their menus as experts encourage caution. But major national chains have said little publicly about their response plans. The outbreak has hit the country unevenly, with some states reporting hundreds or more cases — and others none at all.
USA TODAY contacted the National Restaurant Association, which represents the industry, and several major national fast-food chains and asked if they were doing anything different related to the outbreak. These include Taco Bell’s parent company YUM! Brands, McDonald’s, Chick-fil-A, Jersey Mike’s, Burger King, Subway and Wendy’s. No one immediately returned USA TODAY’s requests for comment.
Meanwhile, Lauri Shallow, Chipotle’s chief corporate affairs and food safety officer, said in an email statement to USA TODAY on July 11 that Chipotle is monitoring the situation.
“We are aware of the Cyclospora investigation and, at this time, we do not trust the materials we source,” Shallow said. “We are monitoring the situation closely and evaluating any new information as it becomes available. The health and safety of our guests and team members is our top priority.”
Update on Cyclospora outbreak
Investigators are still unsure what is causing the rise of cyclosporiasis, although it is known that fresh produce and water can harbor Cyclospora, which is commonly spread through feces that people eat contaminated produce.
The U.S. Centers for Disease Control and Prevention has more than 840 cases as of July 9, but states are reporting far higher numbers of cyclosporiasis, with thousands of people suspected across the country. In Michigan, where cases are skyrocketing, health officials have identified more than 1,500 cases, with 44 people hospitalized.
Parasite infection is usually not life threatening, and it is unusual for people to spread it directly to each other. But without treatment, symptoms of cyclosporiasis can persist for more than a month, including watery bowel movements, explosive diarrhea, fatigue, loss of appetite, nausea, and vomiting.
At home, people can take steps to reduce the risk of parasite infection, such as washing hands frequently before touching produce, as well as cooking fruits and vegetables to kill parasites.
Some restaurants are making changes amid the outbreak
As officials try to trace the source of the outbreak, some restaurants are already informing customers about their procedures to prevent the spread of the parasite.
On July 10, DiPisa Pizza in Stevensville, Michigan said it was removing lettuce, tomatoes and onions from the menu out of caution.
“Rather than take any unnecessary risks, we have decided it is best to pause serving these fresh produce items until more information is available and the situation is resolved,” the pizzeria’s Facebook post said.
The Red Bee Restaurant in Idabel, Oklahoma, said in a July 10 Facebook post that, even though there have been no confirmed cases of cyclosporiasis in the state, the restaurant is taking extra precautions.
The post said the restaurant was re-soaking and washing produce, even though the lettuce and spinach were pre-washed but not bagged. The restaurant’s post says this may cause the salad to become a bit soggy. The post says the restaurant has removed kale and parsley from fare because they are difficult to clean.
In Michigan, Roma’s Pizzeria & Italian Restaurant explained that it never uses bagged lettuce, but instead buys whole lettuce pieces and cuts them fresh in-house daily. The restaurant said in a Facebook post on July 9 that the decision was made in the first place because of the freshness, texture and quality of the whole salad. The restaurant said it has not received reports of illness related to its salads.
USA TODAY has contacted the restaurant for more information.
Experts weigh in on how to dine out safely
Advice from federal health organizations focuses primarily on preparing meals at home rather than eating out. Some experts say precautions are a good idea if you’re trying to avoid illness.
When eating out, it’s probably best to avoid fresh fruits and salad bars, at least for now, especially when you can’t tell their origin or washing methods, said Rodney E. Rohde, M.D., a microbiologist and chair of the Medical Laboratory Science Program in the College of Health Professions at Texas State University.
Cyclospora can spread easily, he said. It is more resistant to traditional chlorine-based cleaning methods. And while washing produce is recommended, washing alone may not completely remove the parasite if it is stuck in the crevices of contaminated berries or leafy greens. The importance is awareness and caution about what people eat, said Rohde, who recently wrote about parasites for Texas State.
Dr. Suraj Saggar, chief of infectious diseases at Holy Name Medical Center in Teaneck, New Jersey, said in an email statement to USA TODAY that it’s still unclear whether this is a large multistate outbreak, or several smaller outbreaks happening at the same time.
Saggar, who is familiar with the parasite, said there may be several groups linked to different sources.
Saggar said, “What’s different this year is the unusually high number of cases and the fact that investigators still haven’t identified a specific source. Often, public health officials can trace an outbreak to a particular farm, grower, supplier, or contaminated water source and issue a targeted recall.” “At the moment, they have not been able to do that, which suggests that there may be multiple contaminated products occurring simultaneously or multiple unrelated outbreaks.
Saggar concluded, “Overall, this is an important public health story because of the number of cases and the lack of a clearly identified source.”
Marler, a food safety attorney, said that while Cyclospora is also a summer problem, cases are not typically seen in the winter. It’s unclear why the country is seeing more outbreaks, especially domestic surges, rather than international ones, which was the case more than a decade ago.
Of course, it’s almost impossible to avoid foodborne illnesses, Rohde said. However, with outbreaks, public health is important to detect pathogens and prevent their spread, but it is also important to trace cases and trace their origins.
Meanwhile, there are fewer federal public health workers in the country than ever before, he said, adding that the outbreak is “probably more widely spread than we thought.”
Reporting by Eduardo Cuevas and Terry Collins, USA TODAY. USA TODAY Network via Reuters Connect.