How Portland restaurants are responding to the cyclosporiasis outbreak
Portland restaurants are navigating a national cyclosporiasis outbreak linked to produce, though no local cases have been tied to the issue. Many local owners are relying on greenhouse-grown or locally sourced greens to maintain safety and reassure customers.
Why it matters
The outbreak highlights the vulnerabilities in the food supply chain and the growing consumer preference for local, transparent sourcing.
In summer, fresh fruit and vegetables abound, and leafy greens stock fridges across Maine. Visiting the farmer’s market in Deering Oaks becomes a weekly affair.
Residents take special joy in not only making their own food but also visiting local restaurants where salad is on the menu.
But this year, a parasite threatens to put a damper on produce consumption.
As of Tuesday, 34 states had recorded a total of 1,645 confirmed cases of cyclosporiasis, a diarrhea-causing parasite, since May 1, according to the federal Centers for Disease Control and Prevention. Lettuce and salad greens are a possible culprit.
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