Hold the Guac: Why the Taco Bell Cyclospora Outbreak Has Everyone Sweating
If you’ve noticed your late-night quesadilla order looking a little bare lately, you aren’t imagining things—a massive Taco Bell cyclospora outbreak investigation is officially underway. Federal and state health officials are currently looking into whether the popular fast-food giant played a role in spreading a microscopic parasite that has sickened thousands of people across the country, leaving many with severe gastrointestinal distress.
While the Centers for Disease Control and Prevention (CDC) has not yet officially named Taco Bell as the definitive culprit, the chain isn’t taking any chances. Out of an abundance of caution, select locations have abruptly pulled lettuce, cilantro, onions, pico de gallo, and guacamole right off their menus.
What is Cyclospora (And Why Is It Ruining Taco Tuesday?)
For those unfamiliar with foodborne party crashers, Cyclospora cayetanensis is a tiny, heat-loving parasite that infects the bowels. It typically hitches a ride on fresh, raw produce that has come into contact with contaminated feces or irrigation water.
If you happen to ingest it, the parasite makes its presence known with some truly hostile symptoms:
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Watery, frequent, and sometimes “explosive” diarrhea
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Severe stomach cramps, bloating, and nausea
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Loss of appetite, fatigue, and rapid weight loss
The state of Michigan has emerged as the absolute epicenter of the current wave, reporting an unprecedented surge of infections. State health officials point to leafy greens or bagged salad kits as the most likely vehicle of transmission, though they note that several sick individuals had never even stepped foot inside a Taco Bell.
How to Protect Yourself on Your Next Grocery Run
Even if you’re skipping the drive-thru for a while, the threat of this Taco Bell cyclospora outbreak serves as a stark reminder to handle your fresh groceries with care. Rinsing your greens is a start, but because this stubborn parasite can stubbornly cling to the surface of raw vegetables, health experts suggest taking a few extra precautions:
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Buy Whole Heads: Skip the pre-washed, bagged salad kits. Instead, buy whole heads of lettuce, strip away the outer two to three layers of leaves, and wash the inner leaves thoroughly under cold, running water.
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Turn Up the Heat: Whenever possible, cook your vegetables. Heating produce to at least 158°F (70°C) is the only foolproof way to completely neutralize the parasite.
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Peel Your Produce: If the vegetable has a peelable skin, get rid of it. The parasite sits on the outer layer, making peeling highly effective.
If you’ve recently eaten raw produce and are experiencing prolonged stomach issues, contact your doctor immediately and specifically ask for a Cyclospora test—as the standard run-of-the-mill tests often miss it.
