Paranoid about parasites?
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| Cooking (to 158 degrees Fahrenheit or higher) kills the Cyclospora parasite. |
A food safety specialist at the University of Rhode Island, Nicole Richard leads efforts to help businesses and restaurants be food-safe for their customers. Now she’s sharing tips for consumers wondering what to do this summer as a fearsome illness makes news: How to avoid the dreaded cyclosporiasis?
Richard, a URI research associate and food safety researcher with the University’s Cooperative Extension, shares tips on food safety that can be applied year-round for good health and stress-free dining.
She has more than 20 years of experience
developing resources and programming for businesses and consumers through
URI’s Food
Safety Research and Education Program and is a frequently requested
expert on food safety in home and business settings. Richard also chairs the
Rhode Island Food Safety Task Force.
What should people know about cyclosporiasis and
how much do we need to be concerned here in New England or if traveling to
other parts of the country?
Cyclosporiasis is a foodborne illness caused by the parasite
Cyclospora that primarily affects the intestines, causing diarrhea, nausea,
stomach cramps, and fatigue. It is typically associated with fresh fruits,
vegetables and herbs, likely contaminated by water, soil or food handlers.
Humans serve as a host for the parasite. They may not show signs of illness and
can shed the parasite while handling food.
The U.S. Food and Drug Administration has not yet identified
a specific source of the outbreak.
Has an outbreak like this happened to this degree before?
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| Good agricultural practices on farms minimize risk of contamination; URI has trained nearly 300 farmers, agricultural professionals, and partner organizations in science-based practices that help reduce food safety risks. (URI Photo / Nora Lewis) |
The United States has experienced outbreaks caused by cyclosporiasis before, but not to the magnitude of this current outbreak.
What measures do you recommend for people to protect
their health and that of loved ones?
If immunocompromised or concerned about this parasite, the
best advice is to wash your hands and any fresh produce thoroughly under
running water before eating, cutting, or cooking. This will reduce the risk of
infection. Cooking kills the parasite, so heating food to 158 degrees
Fahrenheit (or 70 degrees Celsius) or higher is effective.
Is Cyclospora found in water or in food? Is eating out in
restaurants safe?
Water is the transmission vehicle that carries the parasite
to fresh produce.
A Cyclospora outbreak does not mean restaurants are unsafe.
Outbreaks are usually linked to specific contaminated foods or suppliers;
restaurants use food safety practices to prevent contamination and remove
affected products. The risk is highest from the specific food items involved in
the outbreak, not from eating at restaurants in general.
What about food from local farms or farmer’s markets? Is that safer than bagged grocery store lettuce shipped from another part of the country?
The risk of Cyclospora contamination is determined by food
safety practices. Whether a farm is small or large, preventing contamination
requires protecting agricultural water from human fecal contamination,
providing adequate worker hygiene and sanitation, and following good agricultural practices.
(URI’s Cooperative Extension has partnered with the Rhode Island Department of
Environmental Management’s Division of Agriculture to provide Produce Safety Grower Training to
Rhode Island’s agricultural community for more than two decades.)
Once Cyclospora contaminates leafy greens, it is difficult
to remove by washing. Refrigeration can slow bacterial growth but it does not
kill the parasite.
What food safety measures do you practice in your own
home and are they changing at all right now?
Check for recalls before consuming products, especially
during outbreak investigations. Keep perishable produce refrigerated at 40°F
(4°C) or below. Use the product before the “use by” date. Wash your hands
before handling ready-to-eat foods. Avoid eating produce that appears slimy or
spoiled.
How concerning are parasites in the food supply and what
are some things consumers should look for to keep themselves safe?
Parasites are organisms that live off their hosts, and are
different from bacteria. Parasites and bacteria are both microorganisms that
can cause illness, but they differ in what they are and how they live. Bacteria
can live and reproduce on their own in many environments. Parasites often
require a host to complete part or all of their life cycle.
Parasites exist. Most food safety management systems focus
on preventive measures to prevent, control or reduce food safety risks. For
example, good agricultural practices can be followed on farms to minimize risk
of contamination during growing, harvest and post-harvest handling. In food
preparation, a clean environment, thorough washing, and adequate heat can help
reduce risk.
Media organizations seeking to interview Nicole Richard
can email her directly at nicolerichard@uri.edu.
Learn more about URI’s Produce Safety Education Program at uri.edu/foodsafety/farming.
For more tips on food safety, see the URI Cooperative Extension website or
email coopext@uri.edu to
get on the email list for upcoming URI programs.
