Expert tips to avoid cyclosporiasis when dining at restaurants
As cases of cyclosporiasis, a parasitic intestinal illness, continue to spread across the country, resturauntgoers are reevaluating their dining habits and reassessing what options on a menu may or may not be suitable to consume.
Federal health officials have been investigating five different clusters of cyclosporiasis cases since May, the Food and Drug Administration said during a press conference on Monday.
The largest cluster of illnesses has been linked to shredded iceberg lettuce served at Taco Bell locations in five states. The FDA has expressed specific concern with shredded iceberg lettuce from Taylor Farms locations in Central Mexico.
Taylor Farms announced a voluntary recall last week of all shredded lettuce sourced from Central Mexico over potential Cyclospora contamination concerns. In a statement Monday, the company said it would no longer source iceberg lettuce grown in Central Mexico "for the remainder of the growing season."
"We currently have experts on site in central Mexico investigating all potential sources of contamination," the company said. "We are committed to working closely with health officials during this ongoing investigation. We remain deeply concerned for the health of those who are ill and will provide any updates relevant for your health."
Taco Bell said Friday that it is no longer using affected lettuce from Taylor Farms at any of its restaurants.
The Centers for Disease Control and Prevention said it's also investigating other cyclosporiasis illnesses unrelated to the larger outbreak. At least 29 other states have confirmed domestically acquired cases since May 1, the CDC reports.
Cyclospora, the parasite that causes cyclosporiasis, typically spreads through food or water contaminated with feces, according to the CDC. Cyclosporiasis cases happen every year, but there have been more reported this year than in general.
According to the CDC, past cyclosporiasis outbreaks have been linked to both fruits and vegetables alike.
ABC News spoke with food safety expert Wade Syers, a food safety specialist with Michigan State University Extension, who said right now, the most important step consumers can take is to be aware of what they are eating. When dining at restaurants, Syers said his biggest tip is to ask questions about the produce you may be about to consume.
"The big thing right now is going to be awareness -- when you're at the restaurant, if you're going to be ordering something, especially like shredded lettuce, talking with your server and just asking them where do they get their lettuce, how is it prepared," Syers said.
Syers said while speaking with your server, confirm the restaurant does not source its lettuce from a producer that has been involved in the outbreak investigation.
If you would rather lessen the risk, he said, you can order a dish that has cooked produce in it, because the parasite cannot survive at elevated cooking temperatures of 158 degrees Fahrenheit or higher.
Syers said the questions you ask your server about preparation generally include inquiring about practices they should already be following in the kitchen at all times, such as proper washing of food and kitchen sanitation measures.
"It shouldn't cause us any undue inconvenience," he said.
Syers also said that where applicable, paying attention to publicly displayed state health department grading and food safety certificates can be a good indicator of restaurants that generally practice good food safety.
He also said it is crucial to listen to public health communications day to day to best understand changing conditions.
"There's a lot of information that's coming out about this. Things are changing from day to day," Syers said. "So, really, one of those things that I'd like to tell people is to just pay attention to the the public health communication that is coming out, so that you can stay up to date on those things that can keep you the safest."
The FDA has offered recommendations for retailers and restaurants amid the cyclosporiasis outbreak, noting establishments "should still follow basic food safety practices" like washing and sanitizing cooking and preparation surfaces, cutting boards, and utensils, and frequent hand washing.
"Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination," the FDA adds.
National fast food salad chains like Sweetgreen and Just Salad have attempted to reassure customers by sharing their food preparation process online.
"We know many people have questions following recent reports about the Cyclospora outbreak. Sweetgreen does not use iceberg lettuce in our menu," Sweetgreen wrote on X on Monday. "From the outset of the investigation, we have been in close contact with our suppliers to determine whether any ingredients in our supply chain have been identified as part of the investigation. To date, none have been."
A message from Just Salad Founder and CEO Nick Kenner on the company's Instagram page read, "Just Salad does not serve iceberg, pre-cut or shredded lettuce. We do not purchase ingredients from the supplier identified in reports. The product and farms connected to the current recall are NOT part of our supply chain."
Chopt, another popular salad chain, also shared a message on its Instagram page, reassuring customers and calling food safety its "highest priority."
"Based on the CDC's recent update linking shredded iceberg lettuce to the outbreak, we want to assure our guests that we do not serve iceberg lettuce in our restaurants," the company wrote.
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