How Portland restaurants are responding to the cyclosporiasis outbreak - The Portland Press Herald
Portland restaurants are navigating a national cyclosporiasis outbreak linked to produce, though Maine has seen few cases. Local restaurateurs are emphasizing their reliance on local, greenhouse-grown greens to ensure customer safety.
Why it matters
The story highlights how local food supply chains and transparency can mitigate public health risks during national foodborne illness outbreaks.
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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