Eating Plants During the Cyclospora Outbreak

Fresh produce is a big part of how we eat, so when there’s a foodborne illness outbreak connected to produce, it can feel unsettling. Especially when it’s hot AF outside and all you want is a cool, crisp salad.

We’re here to suggest a few practical swaps to help you avoid explosive diarrhea while still eating plants.  

What’s going on?

In the U.S., there’s a current outbreak of an intestinal illness caused by the microscopic parasite, Cyclospora. The current investigations by the FDA have linked the parasite to iceberg lettuce, but there are many more cases where a link has not yet been made. 

Cyclospora spreads when food or water becomes contaminated with fecal matter (shitty situation, if you ask us). Unlike many foodborne germs, this parasite is difficult to wash off produce completely.

If exposed to this pathogen, the symptoms can be bloating, nausea, stomach cramps, explosive diarrhea. and fatigue. The good news is that it’s treatable by antibiotics, so if you have any of these symptoms, go to your doctor ASAP.  

What we recommend

We know that iceberg lettuce has been linked to Cyclospora, so it’s probably best to avoid that for now, but it’s anyone’s guess what other produce is linked with the pathogen. The CDC stopped mandatory reporting back in July of 2025 for six of the eight pathogens it previously monitored. We suggest checking your state’s Department of Health website for the most localized and up-to-date public health advisories and information.

Here are some other things you can do: 

1. Check current recalls

If you have recalled produce, don’t eat it. Throw it away or return it according to the recall instructions.

2. Get your produce locally

It’s always a good time to support local, small farms, especially now. If you have farmer’s markets, neighborhood gardens, local farms, or co-ops in your area, buy your produce from them and skip the big grocery store chains. Confirm that it was grown locally and that the farm in question hasn’t been affected.

3. Keep washing produce

Washing produce is still an important food safety habit—even though it can’t guarantee the removal of Cyclospora.

• Wash fruits and vegetables under running water before eating, cutting, or cooking.
• Wash produce even if it’s labeled “pre-washed.”
• Scrub firm produce like melons and cucumbers with a clean produce brush, even if you plan on peeling it.
• Cut away damaged or bruised areas before eating.

4. Cook your vegetables

Heat can kill Cyclospora. Cooking produce to at least 158°F (70°C) destroys the parasite.

Some cooked produce sounds…soggy. So if you’re feeling cautious, simply swap raw veggies for cooked veggies or choose meals that don’t rely on raw produce.

5. Pivot your plants

This isn’t a reason to stop eating plant-based meals. There’s an entire world of delicious plant foods beyond lettuce and raw produce:

• Beans and lentils
• Whole grains
• Soups and stews
• Stir-fries
• Roasted vegetables
• Pasta dishes
• Tacos
• Baked potatoes loaded with toppings
• Canned and frozen fruits and veggies

Meal ideas

Missing your usual giant salad? We get it.

A temporary shift toward warm, hearty meals doesn’t have to be boring.

Turn your salad into a grain bowl

Swap the lettuce for sautéed leafy greens then pile on a cooked grain, beans, roasted vegetables,  crunchy seeds, and a delicious sauce or dressing.

Load up on cooked vegetables

Sautéed kale, spinach, cabbage, zucchini, mushrooms, broccoli, peppers, corn, roasted sweet potatoes, and cauliflower all add incredible color, flavor, and texture.

Lean on pantry and freezer staples

Plant-based staples such as beans, lentils, canned and frozen veggies and fruit, and whole grains make nourishing meals without relying on fresh produce. 

Have a lettuce-free taco night

Fill corn tortillas with beans, rice, sautéed veggies, jarred salsa, avocado, pickled onions, and your favorite creamy sauce.

Meal Plan Club member?

Watch this video on how to use our membership to find fast ways to use cooked produce. 

Bottom line

Be thoughtful, not fearful.

Check recalls, follow public health guidance from your state, and make easy swaps. The idea is to pivot, not give up on plant-based meals. We got this!