I’m on a panel moderated by Clark Wolf @clarkwolfsays, with Mitchell Davis @kitchensense, Krishnendu Ray @Raykris1, and Traci DesJardins, @chef_traci to talk about the critical topic of restaurants today and tomorrow as they face today’s horrendous challenges. This is part of the Critical Topics series at NYU’s @FalesLibrary. 5:00 p.m. sharp. Free, but registration required at this link.
Microbiology lesson: the latest news on Cyclospora
As an undergraduate at Berkeley, I majored in Bacteriology. I haven’t worked in that field for decades, but the training makes me appreciate the terrific job the Centers for Disease Control and Prevention (CDC) does in providing education about food safety microbiology.
The CDC website is always a good place to start (another is food safety lawyer Bill Marler’s blog).
I thought of this as I was trying to find out what’s going on with the latest big outbreak of foodborne illness, this time due to Cyclospora.
The CDC’s Cyclospora website, updated frequently, keeps track of the numbers of cases—in this case, 641 as of September 3, with 41 hospitalizations—from 24 states.
Investigators traced cases in Iowa and Nebraska to a salad mix produced by Taylor Farms de Mexico. But this mix is not linked to cases in Texas, which complicates the investigations.
As for the biology of Cyclospora: it’s a parasitic protozoa transmitted through feces. The CDC provides this handy diagram of its life cycle:
What are you supposed to do to prevent getting sick from Cyclospora? The CDC says unhelpfully: “Consumers should continue to enjoy the health benefits of eating fresh fruits and vegetables as part of a well-balanced diet.”
Everyone, it says, should follow safe produce handling recommendations.
Translation: Wash your veggies!