An outbreak of Cyclospora infections in Boston has prompted health officials to give special emphasis in following safety procedures and practices during food preparation and handling. A survey has recently shown an increase in the cases of Cyclospora infection in the said area – other states are on its trail with cases of cyclosporiasis, which has an unknown outbreak cause.
According to reports from the Massachusetts Department of Public Health, cases of the said infection rose to over a hundred counts since May, just for the Boston area, as compared to the average 18 and 33 counts for the previous three years.
Experts say that while most individual cases were linked to recent travels to countries with warmer temperatures, the recent outbreak only has a few counts that could be linked to travels.
Warm temperatures cultivate the bacteria, causing Cyclospora, a foodborne illness. Most cases show gastrointestinal symptoms such as diarrhea. While some cases involving certain restaurants have also been reported, there is no particular food item that was singled out to cause the infection.
Monica Bharel, the Public Health Commissioner, stated that symptoms such as loss of appetite, nausea, watery diarrhea, abdominal cramping, and prolonged fatigue are typically experienced approximately a week after the intake of contaminated food. Bharel later added that most infections are resolved on their own, or by the body's immune system. However, it is important to seek the help of health care providers so that the proper antibiotic would be administered.
This recent outbreak in Boston has prompted experts to put together a list of guidelines to prevent Cyclospora infection or other foodborne diseases. These guidelines are recommended for all fruit and vegetable consumers and retailers.
The first and most important reminder is to use soap and warm water when washing both hands prior to handling fruits and vegetables. Washing afterward is as important as washing the utensils and surfaces used in handling food. Hot water and soap should be used for cutting boards, especially when used ob meat or poultry prior to vegetables and fruits.
Second is the proper preparation of fruits and vegetables. Experts recommend using running water for washing before slicing, consuming, or cooking. Firm fruits and vegetables can be scrubbed with a produce brush. Remove or slice off any bruised or damaged part before serving. It is highly recommended to cook fruits and vegetables prior to intake.
Lastly, proper produce storage should be observed strictly. Cooked, cut, or peeled fruits and vegetables should be refrigerated within two hours. In addition, raw meat, seafood, and poultry should have separate storage.
