This Parasite Is Breaking All the Food-Safety Rules
It doesn't play by the usual food-safety rules...
And apparently, this stubborn parasite has been giving the "Nanny Police" at the Food and Drug Administration a run for their money...
More than 1,600 people across 34 states have gotten sick with confirmed cases of cyclosporiasis, the intestinal illness caused by a parasite known as Cyclospora cayetanensis. At least 141 folks have been hospitalized – but, thankfully, there have been no deaths reported so far.
Health officials have been scrambling to identify the source...
At first, they pointed the finger at iceberg lettuce supplied by Taylor Farms de Mexico. The leafy greens are typically found on supermarket shelves and at certain Taco Bell restaurants.
Until recently, that is. The company quickly pulled the suspected goods from the U.S. market.
Sounds like an open-and-shut case, right? Nope... Turns out, the lettuce sample that officials claimed was positive for Cyclospora was a false alarm.
That's a pretty big miss – and it's a reminder that you shouldn't blindly trust the system to always get it right.
Now, I'm not saying to start ignoring things... You should absolutely still pay attention to recalls and public health warnings. But authorities' conclusions can change. At the end of the day, your health is your responsibility.
The cyclosporiasis outbreak is a great example of why. This bug breaks some of the basic food-safety rules you've probably relied on for years. But as we'll explain today, you can take a few precautions to keep yourself and your family safe...
Cyclospora cayetanensis is a microscopic parasite that likes to set up shop in your small intestine. It gets into your system when you ingest contaminated food or water. But unlike with most foodborne illnesses, symptoms of cyclosporiasis don't hit you right away. It typically takes about a week or two... And that makes it tough to pinpoint the contaminated food item. Most folks can't remember exactly what and where they ate two weeks ago.
But when the symptoms do hit, you'll definitely know...
As you've probably seen splashed across the headlines for weeks, "explosive, watery diarrhea" is the infection's calling card. And don't forget about the cramps, nausea, bloating, fatigue, and appetite loss.
These symptoms look a lot like those of norovirus, a super-contagious, foodborne-illness-causing pathogen. But norovirus infections often involve fever and tend to last a few days, whereas cyclosporiasis lasts for more than a week.
It's trickier to fully bounce back from, too... You might think you're getting better – only to have diarrhea and the gang of other symptoms return with a vengeance. Without treatment, that cycle of relapsing can drag on for weeks or even months.
There is good news, though... Once identified, cyclosporiasis is treatable with an antibiotic cocktail.
But avoiding this infection in the first place isn't as simple as you might think...
Cyclospora Isn't Like Other Parasites
You've heard it a million times: Wash your produce.
You should always rinse fruits and veggies under clean, running water before eating them. That includes pre-peeled produce.
But with this bug, washing isn't foolproof. That's because Cyclospora can stubbornly cling to produce even after a simple rinse. It can also survive the high chlorine levels commonly used in food processing. Even commercial washing doesn't guarantee it's gone, which is why "prewashed" isn't synonymous with "safe."
So if there's an active recall or a warning tied to a specific product, don't risk it. Throw it out.
Interestingly, cyclosporiasis doesn't spread the way most foodborne illnesses do. If someone has it, they probably won't pass it directly to you.
That's because the parasite isn't immediately infectious upon leaving the body. It has to mature in the environment before it can infect someone else... making it quite different from something like norovirus, which can spread like wildfire between people.
That doesn't mean your personal hygiene (like handwashing) should go out the window. But with Cyclospora, the real danger happens earlier in the supply chain... when human feces containing the parasite happen to contaminate the food or water.
That's what makes this bug so frustrating... By the time the contaminated produce reaches your plate, the problem has already started hundreds of miles away without your knowing it. What's more, your last line of defense – a rinse in your kitchen sink – might not cut it.
Thankfully, there are some other ways you can protect yourself...
How to Outsmart This Unusual Parasite
Cyclospora is a harsh reminder that food safety isn't always foolproof. But you're not powerless.
Be choosy with lettuce. If you've really got a hankering for salad, stick to whole heads of lettuce – as opposed to the precut or bagged stuff. That gives you more control over how your greens are handled. Also, grabbing the goods from your local farmers market is even better for reducing your risk since they don't come from a huge commercial farm that ships its produce across the nation.
When you're preparing your greens, first remove a couple of the outer layers, including any damaged or wilted leaves. Try to give every leaf a gentle rubdown with your fingers. Wash your hands with soap and water before and after handling produce... And don't forget to wash your cutting boards and food-preparation tools too.
Just remember that these steps won't 100% guarantee that you'll get rid of Cyclospora. So if a particular product is named in a recall or public health warning, don't try to wash it clean... Toss it.
Reduce your risk with other produce. Right now, lettuce is the main suspect. But if you're pregnant or immunocompromised, you can play it extra safe by just sticking to produce you can cook or peel. You can also avoid previous cyclosporiasis offenders like fresh herbs (such as cilantro and basil), raspberries, onions, and snap peas.
Heat is the kiss of death. Sauteing, steaming, boiling, you name it... Cooking foods to at least 158 degrees Fahrenheit will kill the bug. Be careful with microwaving, though – since this process doesn't heat foods evenly, you might need to add some extra time and check often to make sure it's fully cooked in the middle.
Eating raw isn't always the best way to get the most nutrients, either. Cooking your veggies is much better if you want to ramp up the bioavailability of two powerful antioxidants: lycopene and beta-carotene. Plus, cooking leafy greens like spinach destroys oxalates, the naturally occurring compounds that block your body's absorption of minerals. That way, you can absorb the iron and calcium in these greens.
Got a bunch of lettuce that you're afraid to eat?
Try stir-frying it. Stir-fried lettuce is actually a staple in Taiwanese and Cantonese cuisine. Check out this stir-fried lettuce dish with olive oil, crispy garlic, and fried eggs, courtesy of the New York Times.
As always, we'd love to hear from you. Let us know how you've been dealing with the current outbreak (or any good recipes you've found) by sending an e-mail to feedback@healthandwealthbulletin.com.
And if you liked the ideas we shared in this issue, you'll find plenty more in Retirement Millionaire. For nearly two decades, we've been sharing our best ideas for improving your health... managing your money... and investing smartly – all so you can enjoy a long, healthy, and prosperous retirement.
In my most recent issue, I shared my three favorite tips for combating another painful and dangerous condition. You can check out the issue here... Or, if you're not already a subscriber, you can grab a trial subscription here.
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Here's to our health, wealth, and a great retirement,
Dr. David Eifrig and the Health & Wealth Bulletin Research Team
July 21, 2026