Food Safety Practices Reduce Cyclospora Risk

Why it matters locally: Given Hawaii's reliance on imported fresh produce and local agricultural production, adherence to robust food safety practices for fruits and vegetables is crucial for public health across the islands. Preventing foodborne illnesses like cyclosporiasis can help reduce strain on local healthcare systems, including those managed by the City and County of Honolulu and the State of Hawaiʻi Department of Health.

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Consumers can reduce their risk of foodborne illness while consuming fresh produce by adopting specific food safety practices. Dr. Pritish K. Tosh, an infectious disease specialist at Mayo Clinic, offered advice regarding cyclospora outbreaks. Cyclospora, a parasite, can cause diarrheal illness. Individuals can contract this illness by consuming food or water contaminated with the parasite. Common symptoms include watery diarrhea, loss of appetite, weight loss, abdominal cramps, bloating, nausea, and fatigue. The illness typically lasts from a few days to a month or longer. Dr. Tosh stated that outbreaks often link to contaminated produce, including cilantro, raspberries, and lettuce. The parasite's hardy nature allows it to survive common disinfectants, such as chlorine. Thorough washing of produce is a primary recommendation. Dr. Tosh advised washing all produce under running water. This includes items with inedible peels, such as melons. Consumers should scrub firm produce with a clean produce brush. Leafy greens, including lettuce, require separation of leaves and individual rinsing. Drying produce with a clean cloth or paper towel also helps remove additional contaminants. Separate cutting boards and utensils for raw meat and produce help prevent cross-contamination. Storing produce in the refrigerator and consuming it within a few days of purchase further reduces risk. Dr. Tosh emphasized that proper handwashing before and after handling food is a critical preventative measure.