NYC Restaurants Tackle Cyclospora Outbreak
NYC restaurants are watching a fast‑spreading gastrointestinal parasite that has sickened thousands across the United States in the past three months, but most are sticking with the safety steps they already use.
Eateries Keep Existing Cleaning Routines
Workers at a Midtown bistro said salad orders have not dipped. “I haven’t noticed any change in orders,” a host at Michael’s told us, and a server at Serafina echoed, “Salad orders are the same.” Salad orders remain steady.
Angela Cawley, project and marketing manager of John’s Pizzeria in Times Square, said she only learned of the outbreak recently. “Of course it’s something to be worried about. We’re trying to do our best to maintain the healthiest environment for offering these products,” she said, adding that the kitchen remains “thorough with everything we’ve done.”
At Di Fara in Midwood, employee Natali Espinoza noted that the staff rinses produce “all the time even if it comes pre‑washed,” and she has not received any directive from health officials. A crew member at Joe’s Pizza on Carmine Street described the same practice: “Everything is washed and prepped in our basement ahead of time and brought up to the kitchen.”
Uncertainty Hinders Targeted Action
The parasite’s origin in the food supply remains unknown, complicating any focused response. It can incubate for up to a week, and it does not spread between people, making it hard to trace sources.
Federal staffing cuts have reduced oversight. More than 20,500 health‑department workers left or were pushed out last year, including over 400 FDA inspectors and 240 consumer‑safety specialists, according to a recent investigation. The agency has scaled back inspections of farms and food‑processing plants and paused a laboratory‑testing program for food pathogens, which includes the parasite.
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State health officials advise the same basic steps already in place: wash all fresh herbs, fruits, and vegetables under running water before cutting or serving. Cooking foods to at least 158 °F (71 °C) will kill the organism, but some experts suggest avoiding fresh produce, especially salad bars, for a couple of weeks.
Cawley noted that she now eats lettuce and basil every day, yet the situation feels unsettling. She plans to rely more on cooked items while guidance evolves.
State Guidance Mirrors Current Practices
In practice, the advice aligns with what many dining establishments already do. A manager at the Mighty Quinn’s chain confirmed that produce is rinsed and stored according to standard protocol, and the team feels “the best we can do until we get more guidance.”
The staff simply continues the daily wash, wait, and hope cycle. They are still washing, waiting, and praying for more data.
For those seeking additional details, the Centers for Disease Control and Prevention provides a concise overview of the parasite’s symptoms and prevention methods.
