I don’t know about you, but I sure have missed my lettuce.
And while I’m not a strict vegetarian, I am a veggie-lover, and the thought of shunning lettuce, something I eat with enthusiasm with much regularity, did not sit well with me.
But neither did the thought of sitting on the toilet for who knows how long and suffering fatigue, cramping, bloating, nausea, gas and appetite loss. Besides, the term “explosive diarrhea” is a bit off-putting, don’t you think?
I know a lot of people who gave up lettuce entirely during the cyclosporiasis outbreak, and I respect that.
Me? I continued eating lettuce, yet not as heartily and frequently as I did before. For instance, I gave its sourcing and type a lot more thought than I normally would have.
I buy single heads of lettuce, rather than bagged varieties. There are lots of reasons, besides the increased risk of bacterial contamination, to do this. One, whole heads generally last longer in the fridge. They cost less per pound, and have less exposure to machinery and human handling.
Bagged or pre-cut lettuce has another mark against it: often, it contains leaves mixed together from multiple farms, fields, or harvesting lots. There is a large risk of cross-contamination, and tracing an outbreak is extremely difficult when the contents of a single bag originate from various sources.
The other thing I try to do is purchase lettuce that is grown without soil. Known as hydroponic lettuce, it’s grown in controlled environments, which may reduce risks associated with contaminated water and soil. (Worth noting: it’s not entirely risk-free, as pathogens can still contaminate water systems or equipment.)
Fortunately, the lettuces linked to the largest cyclosporiasis outbreak in U.S. history has been traced back to those iceberg lettuces sourced from Central Mexico and distributed by Taylor Fresh Foods. That lettuce made its way to at least 31 states to consumers, restaurants and retailers, including Taco Bell and Walmart.
Here’s the better news: According to the CDC:
“The best-by dates for these recalled products have passed and they should no longer be available in stores or restaurants.”
I always say everything is a learning opportunity, and this scare is high on the list. So without further adieu, some pointers to bring forth:
Always wash your hands with soap and water, and wash any fresh produce thoroughly under running water before cutting, cooking, or eating.
Washing alone cannot entirely kill off the parasite, but cooking at a temperature of at least 158 degrees fahrenheit can.
Its not just lettuce that can be contaminated. Other fruits and vegetables are vulnerable, too. Make sure to scrub firm fruits and veggies (like melons and cucumbers) with a clean produce brush.
Before prepping and eating, cut away any damaged and bruised areas.
Refrigerate cut, peeled, or cooked fruits and vegetables ASAP (or within two hours).
In case you’re wondering - just how do fruits and veggies get contaminated with human poop???? - it happens through tainted irrigation water, unwashed worker hands, or poor field sanitation. When dirty water touches fields, or when harvesters lack proper restroom facilities…there you have it. Pathogens like cyclospora (and E. coli or norovirus) travel and land on crops.
Ewwww.
Cyclosporiasis is treated with antibiotics. There are also other treatments that may be used. It sometimes goes away on its own, but not always. And if you don’t treat it, your symptoms can persist for a month or longer. So take thee to a healthcare professional if you suspect you might have it!
Here’s more complete info, including diagnosis and tests.
Thanks for reading AfterthePause. Until next time, stay healthy, wellthy and diarrhea-free!
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Thanks for this post. We've had the same concerns, especially since the outbreak was so much worse in Michigan. We've stopped buying most bagged produce -- and completely stopped buying anything from Taylor Farms. So far, we've not had a problem.