Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Fall 1996 - Vol 1, No. 1

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Food Safety Advice: Wash Fresh Berries and Other Produce

Meats and potato salad commonly come to mind when we think about summer food safety problems. But this year, raspberries from Guatemala are thought to have caused outbreaks of foodborne illness in a least 20 states. According to the Centers for Disease Control, this is the latest example in a growing incidence of foodborne illness associated with fresh produce.

Although Salmonella and Hepatitis A continue to be major culprits, the bug that created the most havoc this summer was Cyclospora cayetanensis, a relatively unknown single-celled parasite. First recognized in 1977 and of primary concern in tropical countries, only three outbreaks of Cyclospora infection had been reported in the United States before this spring. The widespread outbreak of Cyclospora infection this summer appears to have been caused by contaminated raspberries from Guatemala. At this point, it has not been determined if the raspberries became contaminated in the field or during handling and shipping.

What are the symptoms of Cyclospora infection? How does it get into food? Why is it on the rise and what can we do about it?

Because it is a newly recognized infectious organism, much is yet to be learned about Cyclospora. It is thought to be transmitted by consuming food or water that has been fecally contaminated by a carrier of the parasite. Once ingested, the parasite sets up an infection in the small intestine and typically causes symptoms of watery diarrhea in one to seven days. Other flu-like symptoms such as stomach cramps, nausea, vomiting, bloating, gas, fatigue and muscle aches may also occur. If not appropriately treated with antibiotics, the illness may last several days, subside and relapse one or more times.

Although cases of Cyclospora infection may truly be on the rise, improvements in our ability to diagnose the presence of the parasite are responsible for at least part of the recent increase in reported outbreaks. Although Cyclospora can raise its ugly head at any time, the risk of infection appears to be highest in the spring and summer.

How can you reduce your risk? A multi-faceted approach is needed, from field through consumption. At the field level, providing adequate restroom and hand-washing facilities is essential. At the shipping, handling and marketing level, keeping produce clean and cold is critical. As with Hepatitis A, infected persons should not handle food that will be eaten by others with no further cooking. At home, be sure to wash all fresh produce in clean water before serving. Then enjoy, for nothing beats the taste of summer produce fresh from the garden or orchard.

Sources: MMWR, Vol. 45, #24, p. 549; Washington Post, July 19, 1996.

Updated Monday, August 29, 2011