Key information from Michigan Department of Health & Human Services, published 07/13/26:
The parasite is resistant to routine chemical disinfection and washing alone cannot guarantee its removal.
Prioritize cooking. Cooking to a temperature of at least 158 F (70 C) is the safest option.
Peel produce. Peeling is highly effective for food items with removable skin as the parasite sits on the outer surface.
Wash all fresh produce. “Pre-washed” does not guarantee safety and rewashing bagged lettuce is unlikely to remove cyclospora.
Lettuce-specific safety measures:
Purchase whole heads. (Not salad mixes or chopped lettuce.)
Discard two-to-three outer layers.
Wash inner leaves thoroughly under clean running water.
Other tips (Source: AP, interview with pediatrician and med school professor, published 07/10/26):
When washing items like cilantro and basil, separate the leaves.
For green onions, cut off the roots, remove the outer layer and run them under water while rubbing the surface.
Research shows that washing fruits and vegetables in vinegar can be helpful. Vinegar won’t kill the parasite but can help remove it. (Read article for more detail.)
Don’t forget to wash cutting boards and countertops.
It's possible to eat fruits and vegetables safely at this time if you take necessary precautions during food prep, focusing on produce that is easy to peel, cook, and/or scrub thoroughly while washing.
The following foods have been specifically linked to previous cyclospora outbreaks in the United States and Canada:
Bagged salad mixes and kits.
Fresh cilantro (coriander leaves).
Green onions (scallions).
People experiencing frequent, watery diarrhea are encouraged to contact their health care provider and specifically request testing for cyclospora as routine stool tests may miss the parasite.
Cyclosporiasis is treated with antibiotics along with rest and drinking plenty of fluids to maintain hydration.
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