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How to reduce your risk of cyclospora: washing, peeling and cooking advice from local epidemiologist
Summary
Regional Epidemiologist Micaela Petty reviewed practical steps residents can take to reduce cyclospora risk at home: handwashing, rinsing and scrubbing produce, removing outside layers of leafy vegetables, cooking to 158°F, and cleaning utensils between uses.
Micaela Petty provided step-by-step guidance residents can use when handling produce at home to reduce the risk of cyclospora infection. She recommended washing hands before and after handling produce, rinsing produce thoroughly and using a produce brush when appropriate, and removing outer layers of leafy vegetables such as lettuce or onions.
Petty also offered temperature and utensil guidance: "You also can cook your produce to 158 degrees Fahrenheit. This kills cyclospora," and she emphasized cleaning utensils between uses when preparing produce. She framed these measures as risk-reduction strategies while investigators continue to trace exposures; she also advised residents to follow official updates from FDA, CDC and the Massachusetts Department of Public Health for any new guidance.
