Food safety experts are taking measured steps in their own kitchens and grocery shopping to mitigate risks associated with the ongoing Cyclospora outbreak. Rather than resorting to panic, these professionals, who study foodborne illnesses for a living, are implementing practical changes to their routines.
Several experts highlighted the importance of not solely relying on packaging labels. Gerardo Lopez, a food safety professor at the University of Arizona, continues to rinse bagged greens thoroughly under running water in a colander before consumption, even if they are labeled "pre-washed." He noted that such labels do not guarantee safety and that cross-contamination remains a potential concern.
Another common practice involves washing whole heads of lettuce and discarding any bruised or damaged outer leaves. This approach acknowledges that broken leaves can be more susceptible to bacterial infiltration. The outbreak has also reinforced the significance of produce sourcing.
Darin Detwiler, an associate teaching professor of food policy at Northeastern University, scrutinizes the origin of his produce. At farmers markets, he makes a point to inquire about where the produce was grown and when it was harvested, emphasizing that the location and freshness of produce are critical factors in food safety.