07/16/2026
You have probably seen the recent news about an uptick in Cyclospora (a microscopic food-borne parasite) linked to fresh leafy greens & summer produce. First, let's take a deep breath: there is no need to panic or stop eating fresh veggies altogether...
BUT as dietitians, we want to make sure you have the simple, practical tools to keep your summer salads & fresh fruits both delicious & safe. Here is the lowdown on how to protect yourself without the food fear:
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1. Give It A Good Wash 💦
Most food-borne bugs are on the outside of your produce. A thorough wash is your best defense!
* Under running water: Rub your firm fruits and veggies (like cucumbers, peppers, melons) under cool, running tap water.
* Leafy green bath: For loose greens, submerge them in a bowl of cold water for a few minutes, gently swish them around to let any dirt settle, then spin/pat them dry.
*Extra rinse: Even if a bag of greens says "triple-washed," giving it one quick extra rinse at home before eating is a great extra safety step during outbreak seasons...
2. Switch Up Your Plates 🍳
If raw salads are making you a bit nervous right now, you don’t have to skip the nutrients. The heat from cooking easily kills parasites and bacteria. Swap raw greens for:
* Warm grain bowls with roasted veggies (broccoli, sweet potatoes, and zucchini are amazing roasted!).
* Sautéed greens like garlic-sauteed kale, spinach, or Swiss chard.
* Grilled summer favorites like grilled asparagus, eggplant, or bell peppers...
3. Kitchen Hygiene 🧽
Healthy habits at the cutting board stop cross-contamination in its tracks:
* Wash your hands for a full 20 seconds with soap and warm water before and after handling food.
* Use separate cutting boards—one dedicated strictly to raw produce, and another for raw meats.
* Keep your fridge temperature set to 40°F (4°C) or below to keep bacteria from multiplying.
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Bottom line: Fresh summer food is something to be enjoyed—we just want to do it mindfully and safely.
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