Talking food safety and cyclospora with the University of Minnesota
Though Minnesota has seen no confirmed outbreak clusters of cyclospora infections, 41 states have reported cases, including larger outbreaks in Michigan and Ohio. The cyclospora parasite causes severe intensive gastrointestinal issues including explosive and watery diarrhea.
University of Minnesota Extension Educator Autumn Stoll, who specializes in food safety, shares what consumers can do at home to prevent illness and put their minds at ease.
Q: Should Minnesotans be concerned about cyclospora in Minnesota?
Stoll: As of July 27, the number of suspected cases of cyclosporiasis has jumped to 11,500 in 41 states, with more than 4,000 cases confirmed. Given this surge in cases, it is likely that there are more sources of contamination beyond the iceberg lettuce that was initially implicated. Cilantro and parsley are suspected in some outbreak clusters in North Carolina, but haven’t been confirmed. There may be other sources. Previous outbreaks have been linked to other crops such as snow peas, raspberries, basil, cilantro, bagged spring mix and green onions. Most of these crops are eaten fresh, not cooked. While it’s reasonable to be cautious, we are hearing reports of people skipping fresh fruits and vegetables altogether or avoiding all lettuce. That isn’t necessary. We recommend people continue enjoying fresh produce while following good food safety practices and monitoring foodborne illness outbreaks via the CDC and food recalls via the FDA. Consumers are advised to continue to use best practices such as washing all produce under running water and cooking produce to158 degrees Fahrenheit to kill potential pathogens.
Q: Are Minnesota-grown crops at risk?
Stoll: In Minnesota, the majority of produce growers use well water to irrigate their vegetables. This well water is far less risky than surface water like ponds or streams, since it is not open to the environment and is not likely to have fecal contamination. Therefore Minnesota-grown produce is not likely to be implicated in the outbreak or be contaminated with cyclospora. As a part of regular risk-reduction on their farms, growers are recommended to test their well water each year for generic E. coli, which indicates fecal contamination.
Q: How does this parasite spread?
Stoll: Cyclospora is a foodborne parasite that causes an intestinal illness called cyclosporiasis. Symptoms of cyclosporiasis include severe diarrhea, abdominal pain, vomiting and nausea. Fortunately, cyclospora is not spread from person to person. However, the parasite is spread through human feces, taking up to two weeks to become infectious once passed. Cyclospora spreads when the infectious parasite contaminates food or water that is then consumed by others or used on or around produce. After a person consumes contaminated food or water, it can take up to two weeks before symptoms appear, making outbreaks difficult to trace the source of cyclospora. Anyone can become infected with cyclospora, but certain groups are more likely to develop severe illness or complications, including young children, older adults, pregnant individuals and immunocompromised people.
Q: What can people do to reduce risk?
Stoll: The only reliable way to inactivate cyclospora is to cook contaminated food to an internal temperature of at least 158 degrees Fahrenheit. Washing produce does not reliably remove all cyclospora, but it can help reduce contaminants. Do not wash produce with soap, bleach, vinegar or other special wash water additives. These wash water additives are not effective at removing cyclospora, and any residue left on produce may cause an upset stomach.
When preparing fruits and vegetables, remove the outer leaves of leafy greens, and then rinse the remaining leaves under cold running water. Scrub the rind of firm produce with a soft brush before peeling.
Keep up-to-date on current foodborne illness outbreaks and food recalls. Keep fresh produce in its original packaging whenever possible. The packaging contains important information such as the brand, lot number, and purchase details, which can help you determine whether a product is included in a food recall.
Q: How does your work at the University of Minnesota support food safety in the state?
Stoll: Extension’s food systems team offers a wide range of education to ensure consumers, cottage foods producers, food service professionals and fruit/vegetable growers follow safe and best practices for producing safe food — and protecting Minnesota consumers from illness. Learn more at extension.umn.edu.
About Extension
University of Minnesota Extension shares research-based knowledge through educational programs focused on agriculture, natural resources, communities, youth development and the health and wellbeing of families. See extension.umn.edu to learn about Extension’s work across the state, nation and world. For more news from U of M Extension, visit extension.umn.edu/news.
About “Talking...with University of Minnesota”
“Talking...with University of Minnesota” is a resource whereby University of Minnesota experts answer questions on timely topics. News organizations are welcome to republish this content. If you would like to schedule an interview or have suggestions for future topics, please contact University Marketing and Communications at [email protected].
