Key takeaways
- The current outbreak (as of July 21, 2026) is only associated with iceberg lettuce.
- No Minnesota-grown produce has been linked to the outbreak.
- Cyclospora is not spread from person to person.
- Continue enjoying fresh produce while following good food safety practices and monitoring recalls.
- In Minnesota, fruit and vegetable farmers primarily use well water to irrigate vegetables. That water is very unlikely to contain human feces that would carry the Cyclospora parasite.
Cyclospora is a foodborne parasite that causes an intestinal illness called cyclosporiasis. Symptoms of cyclosporiasis include severe diarrhea, abdominal pain, vomiting and nausea.
The parasite is spread through human feces, contaminating food or water that is then consumed by others.
Cyclospora is not immediately infectious after passing in feces, meaning it does not spread from person to person. It typically takes one to two weeks in the environment for it to become capable of causing infection. After a person consumes contaminated food or water, it can take up to two weeks before symptoms appear, making it difficult to trace the source of Cyclospora.
As of July, 2026, the current outbreak is only associated with iceberg lettuce. However, previous outbreaks have been linked to snow peas, raspberries, basil, cilantro, bagged spring mix and green onions.
Who is at greatest risk?
Anyone can become infected with Cyclospora, but certain groups are more likely to develop severe illness or complications, including:
- Young children
- Older adults
- Pregnant individuals
- Immunocompromised people (people with weakened immune systems)
What about cyclospora in Minnesota?
Cyclospora is common in warm, humid climates and is most commonly associated with fresh, outdoor-grown produce. The parasite is consistently present in many tropical and subtropical regions, including parts of Mexico, Central America, South America, and other areas with similar climates.
While produce grown in the U.S. can occasionally become contaminated, outbreaks are more often linked to imported fresh produce from regions where the parasite is more common.
Consumers are encouraged to continue purchasing and enjoying fresh produce, including locally grown fruits and vegetables.
At this time, no locally grown Minnesota produce has been implicated in the current cyclospora outbreak.
Reducing the risk of cyclospora at home
Cook produce
The only reliable way to inactivate cyclospora is to cook contaminated food to an internal temperature of at least 158°F.
Wash produce
Washing produce does not reliably remove all cyclospora, but it can help reduce contaminants. When preparing fruits and vegetables:
- Remove the outer leaves of leafy greens, and then rinse the remaining leaves under cold running water.
- Scrub the rind of firm produce with a soft brush before peeling.
- Do not wash produce with soap, bleach, vinegar or other special wash water additives. These wash water additives are not effective at removing cyclospora, and any residue left on produce may cause an upset stomach.
Stay informed
Keep up to date on current foodborne illness outbreaks and food recalls. Keep fresh produce in its original packaging whenever possible. The packaging contains important information such as the brand, lot number, and purchase details, which can help you determine whether a product is included in a food recall.
Advice for produce growers
Fruit and vegetable growers should use good agricultural practices when growing fruits and vegetables to reduce the risk of contamination.
In Minnesota, most produce growers use well water to irrigate vegetables. This well water is far less risky than surface water, such as water from ponds or streams, since it is not open to the environment and is not likely to have fecal contamination. Therefore, Minnesota-grown produce is not likely to be implicated in the outbreak or be contaminated with cyclospora.
As a part of regular risk reduction on farms, growers should test their well water each year for generic E. coli, which indicates fecal contamination.
Do not use surface water from ponds, lakes or streams to wash vegetables, hands, or equipment.
If you use surface water for irrigation, you should take steps to reduce the risks that the water will contaminate your produce, such as applying the water with a drip line so that it does not touch the harvestable portion above ground.
Fruit and Vegetable News articles
Advice for cottage food producers
The current outbreak is linked to iceberg lettuce, which is not commonly used in cottage food products. In addition, many cottage foods containing fruits or vegetables are cooked during preparation, which inactivates cyclospora.
Cottage food producers should continue following safe food handling practices and stay up to date on food recalls so they can make informed decisions about the ingredients they use.
More resources from Extension
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