In early July media reports warned that eating some fresh produce could lead to infection by cyclospora, a parasite that spreads when food or water is contaminated by infected fecal matter from people. The reports described symptoms such as explosive diarrhea, muscle aches, fatigue and nausea, and weeks later officials said the number of reported cases reached the thousands. Michigan and New York were among the states with the highest counts.
Initial testing identified lettuce as a likely source after a sample tested positive for cyclospora. Shortly afterwards, the U.S. Food and Drug Administration issued an announcement that negated its previous findings, which increased uncertainty about the exact source and the sequence of events that led to so many cases.
- Explosive diarrhea
- Muscle aches
- Fatigue
- Nausea
Restaurants, fast-food outlets and retailers removed affected ingredients as a precaution, and consumers reported greater wariness about buying raw produce. Carolyn Dimitri, a professor at NYU Steinhardt who studies agricultural production and food systems, discussed how contaminants can move from farms to kitchens and bathrooms in affected communities. Investigations and testing are ongoing, and public officials and food-supply experts continue to monitor the situation and advise caution. The original post about the outbreak appeared first on Futurity.
Difficult words
- parasite — an organism that lives on or in another
- contaminate — to make something dirty with harmful substancescontaminated
- fecal matter — waste from a person's or animal's bowels
- negate — to state that a previous result is not validnegated
- precaution — an action taken in advance to avoid risk
- outbreak — a sudden increase in disease cases
- wariness — a feeling of caution or doubt about something
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- How might uncertainty about the exact source of the outbreak affect consumer behaviour and trust in food suppliers?
- What practical steps could investigators and food-supply experts take to reduce the risk of contamination moving from farms to homes?
- Why do you think restaurants and retailers removed ingredients even before the source was certain, and what are the possible benefits and costs of that choice?
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