With growing concern about the Cyclosporiasis outbreak and how cases have been reported in 34 states since May, is it still possible to eat any produce?
Because the parasite in contaminated water that contains human fecal matter, the problem isn’t the fruits, veggies, and salad — it’s the water sources and how they are prepared that is the issue. That doesn’t mean eating fresh fruits and veggies is off limits, it just means that extra steps and precautions need to be made to ensure healthy consumption.
Here is a breakdown on how to prepare produce to prevent contracting Cyclosporiasis.
Boil it, peel it, cook it, or leave it.
This advice is given for international travelers to help prevent “travelers diarrhea” when cooking and or consuming unknown produce. If the fruit or veggies can be boiled or cooked, it is safe to consume since the heat will kill the parasite. Peeling it would also get rid of the outer layer the parasite would be on as well. Only follow these steps if they can be applied to the produce you are buying. If the produce chosen cannot be boiled, peeled, or cooked (like lettuce), it’s time to ditch it.
Wash under running water.
It’s a simple rule to rinse all fruits and veggies before consumption , but taking this extra step is needed. Make sure your hands and surfaces around are clean and run your produce under cool water thoroughly until clean. Don’t just run your produce under the faucet for a quick rinse. Wash it thoroughly by separating leaves and gently using your hands to rub the surface while it’s under the running water.
Scrub firmly.
When it comes to melons, cucumbers, or carrots, it’s best to scrub firmly. These can also apply to peeling it, but scrubbing it can also help remove residual dirt and bacteria. Even if you do plan on peeling it, scrubbing will prevent contamination once the knife cuts through the surface.
These steps are almost always taken when it comes to preparing and cooking food, yet doing them thoroughly and carefully will be an extra safety measure to prevent exposure to the outbreak.
Recipes to make.
Preparation is important to ensure safe quality consumption, but after the steps are followed, a healthy recipe can ensure we’re still getting the most out from our produce. Here are some delicious recipes that follow the boil, peel, or cook rule.
Starting off with lemon pasta with spinach, this recipe is perfect for the warmer seasons with that freshness from the lemon and the cooked spinach. In just 20 minutes you’ll have a beginner-friendly meal with a burst of flavor, freshness, and a touch of French bistro inspiration.
Moving on to a super flavorful and vegetable-packed dish, shakshuka. The great thing about this dish is that it can be eaten anytime of the day.With bursting tomatoes, dedicant herbs, and spices, shakshuka gives you all that warm goodness.
Finally, these shrimp ceviche tostadas will beat the heat this summer. This recipe contains jalapeños, avocado, tomatoes, herbs, but it also contains veggies that can be peeled as well such as jicama. Avocados can be peeled and cilantro and tomatoes can be washed thoroughly. While these are uncooked produce, when handled properly, this recipe is perfect for a summertime staple of a fresh ceviche and the crunch of a tostada.