Experts say lettuce safety improves as cyclospora outbreak wanes
With the recall of contaminated iceberg lettuce and a decline in new cases, health officials consider the risk of cyclospora from lettuce to be low, though they advise continued vigilance.
The cyclospora outbreak that sickened more than 22,000 people in 15 states appears to be receding, and experts say lettuce is now likely safe to eat. Federal investigators linked the majority of cases to shredded iceberg lettuce sourced from central Mexico and distributed by Taylor Farms, prompting a recall on July 17 for products with "best if used by" dates through August 3.
"That product is off the market, so I think there’s absolutely lower risk for cyclospora in terms of eating lettuce," said Kali Kniel, a professor of microbial food safety at the University of Delaware.
The recall removed the primary source of exposure, and the "best by" dates have passed, reducing the chance that contaminated salad mixes remain in homes. Nonetheless, officials continue to monitor two new clusters under investigation, including a possible link to parsley and cilantro in North Carolina, and a separate salmonella outbreak tied to jalapeños.
Michigan, which reported over 12,000 cases since June, has seen a steady decline in new infections since late July. State health officials now advise residents that they no longer need to avoid bagged salad mixes.
"As we are seeing fewer cases reported than previous weeks and fewer people reporting the onset of new symptoms, we have growing confidence that the outbreak is declining," said Laina Stebbins, a spokesperson for the Michigan Department of Health and Human Services.
Epidemiologists note that the complex supply chain for bagged salads can complicate traceback efforts, making whole heads of lettuce a safer choice. Researchers also point to drought and climate-related water-supply issues as factors that can increase contamination risk in fresh produce. While cyclospora risk is diminishing, experts remind consumers that warm weather generally heightens the overall risk of foodborne illness.
"There's always risk with fresh produce. This is the time that pathogens like to proliferate," said Brian Schaneberg, executive director of the Institute for Food Safety and Health.