Can you eat lettuce safely during the cyclospora outbreak? Advice from an infectious disease expert - PBS

What the report says

PBS NewsHour, republishing an article from The Conversation by Lisa Cuchara, reported on July 29, 2026, that consumers can reduce—but not eliminate—the risk of illness from fresh produce during an ongoing U.S. cyclosporiasis outbreak. The illness, caused by the cyclospora parasite, has sickened more than 11,500 people nationwide, according to the article, and is associated with severe diarrhea and other gastrointestinal symptoms.

Cuchara, identified as an immunologist and infectious disease specialist at Quinnipiac University, advised against abandoning salads and fresh vegetables altogether. The article emphasized that leafy greens provide important nutrients and fiber, while recommending practical precautions such as choosing whole heads of lettuce when possible, discarding outer leaves, rinsing leaves under running water, and drying them before eating.

The report said bagged products labeled “prewashed,” “triple washed” or “ready to eat” are usually low risk in ordinary circumstances, but those labels do not mean the greens are sterile. Processing steps such as cutting, washing, transport and packaging can create opportunities for contamination or cross-contamination, and cyclospora can resist common sanitizers and cling to produce surfaces.

PBS also noted that public concern has grown amid other food recalls and outbreak investigations, with a July 26 poll cited as finding 40% of U.S. adults had reduced buying and eating fresh produce. The article’s main takeaway was that whole and locally grown produce may carry fewer processing-related risks, but careful washing and handling remain important for all fresh fruits and vegetables.