If you've been avoiding salad this summer, you're probably not alone.
Months into a cyclospora outbreak linked to iceberg lettuce, thousands of people nationwide have gotten sick, and the outbreak has also been linked to two deaths. Despite that, Consumer Reports says salad doesn't have to come off the menu. Carefully preparing salad greens and other produce can help protect you and your family.
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Demand for locally grown greens is growing as the Food and Drug Administration investigates possible links to nationally sold lettuce brands. Some local markets are even selling out.
But here’s what may put shoppers a little more at ease. The Centers for Disease Control and Prevention says the recalled products are now past their best-by dates and should no longer be available in stores or restaurants. And Consumer Reports says there’s no evidence people need to avoid lettuce or salad greens in general.
But Consumer Reports food-safety expert James Rogers says you should follow good food safety practices, and here’s why.
"Growth of produce is international. What we get in our supermarkets and grocery stores comes from these big producers and big distributors," he said.
If one batch becomes contaminated during processing, it can affect a larger mix before it reaches store shelves.
So, it’s important to handle produce carefully once you bring it home from the store.
"You can't remove this parasite 100 percent from washing, but you can reduce the numbers by washing in cold running water, washing your hands before and after, and cleaning your cutting boards," Rogers says.
When produce can be cooked, heating it to at least 158 degrees Fahrenheit is the best way to kill the parasite, along with any other foodborne bacteria.
Consumer Reports says if you’re planning to eat produce raw, especially firmer foods like melons and cucumbers, scrub or peel them before slicing. That helps keep outside contaminants from transferring onto the part you're about to eat.
