WSJ describes harvesting, production process of lettuce as cyclospora continues to spread in multiple states

   

Most lettuce consumed in the U.S. is produced domestically.
(Photo by Phuc Long on Sunsplash)

All eyes are on lettuce in supermarkets across the country as America deals with the virus known as cyclospora. Thousands of people in multiple states have suffered from the flu-like symptoms, especially severe diarrhea, as officials struggle to identify the source. Shredded iceberg lettuce sold by Taylor Farms to fast food restaurants like Taco Bell has been identified as one source, and health officials in New York City identified a cilantro as one problem there.

Most Americans likely don’t know where the lettuce they purchased came from, unless they have started frequenting farmer’s markets or roadside stands in their communities, avoiding the major chains like Kroger. And many also might assume the leafy green is imported from Mexico. But the Wall Street Journal reports that “the vast majority” of the 10 billion pounds of lettuce we consume is produced in the U.S. Most of that which is imported comes from Mexico because year-round farming is available. 

The Journal breaks down domestic production as 43% head lettuce with leaf and romaine accounting for most of the remainder. Because of the virus, we are being encouraged to be vigilant about peeling off the outer layer and carefully washing what we are about to eat. And the safest advice is to eat greens that are cooked to at least 158 degrees.

But The Journal report describes a harvesting and production process that includes cleaning prior to shipment. “On farms, harvest crews can start at 2 a.m. and work throughout the day. Since produce begins dying soon after harvest, greens are cooled to temperatures just above freezing within hours of being picked. Whole heads of lettuce are typically washed in a chlorine solution and packed in the field.” In facilities near the fields, the lettuce can be cut and blended, then triple-washed and spin dried. All of this happens quickly, with the lettuce shipped within a day.

Temperature-controlled trucks make delivery. Packed lettuce can have a shelf life of up to two weeks, the report states.

The cyclospora outbreak is now the largest ever, according to multiple reports, and links to specific sources continue to elude officials. 

Consumers turning to local growers for produce as investigators seek source of intestinal virus

Consumers are turning to produce from local farmers 

in light of a quickly spreading intestinal virus. (Shelly Paul, Unsplash.com)

The source of a virus quickly spreading throughout the United States has yet to be identified, though lettuce is believed to be a likely suspect. The Food and Drug Administration identifies Cyclosporiasis as an intestinal illness caused by parasites associated with all kinds of fresh produce. It occurs only in humans and the most common symptom is diarrhea. 

Produce farmers are facing scrutiny as investigators look into their methods and hygiene, and as consumers turn to trusted local growers, reports Austin Mirmina in CT Insider. Mirmina visited the DeFrancesco farm in Northford, CT, and learned that the farm’s produce stand has been very busy. “I noticed yesterday our lettuce cooler was completely cleared out,” said co-owner Mike DeFrancesco. “I’m seeing a lot of people buying three or four heads of lettuce at a time, when normally people would buy just one head.”

Sara Moniuszko reports in USA Today that as of July 15, 1,645 cases of the illness had been confirmed with more than 5,100 being investigated across 34 states. A cluster of cases in Kentucky, Michigan, Indiana, Ohio and West Virginia are likely linked, according to the CDC. The outbreak in those states is believed to be directly tied to shredded lettuce served at Taco Bell restaurants and distributed by Taylor Farms.

Jamey Lee reports in Market Watch that the illness may have more than once source and might not end until August, and this outbreak appears to be the largest on record.