Quick summary: A cyclosporiasis outbreak has spread across more than 30 states this summer, with Michigan hardest hit. Health officials have flagged lettuce and salad greens as a potential source, though nothing is confirmed and other foods haven't been ruled out. Washing produce thoroughly helps, but cooking to 158°F is the one method proven to fully eliminate the parasite. Here's what we know, how it connects to the way we source your Produce Box, and a few easy summer recipes the whole Triangle can put to use this week.

Farmer Dave at Red's Quality Acre in Durham, NC. Local supply chains mean we have more insight on where your food is grown, how it's grown, and exactly how it gets to you.

What's Happening With Cyclospora Right Now

Cases of cyclosporiasis, an intestinal illness caused by the parasite Cyclospora, are running well above normal for this time of year. As of mid-July 2026, more than 30 states have reported cases, with Michigan reporting the largest share by far (CNN). Michigan typically logs only 40 to 50 cases a year; this outbreak has pushed the state's count past 3,000 (Detroit News).

The illness causes nausea, bloating, fatigue, and watery diarrhea that can last for weeks rather than the two or three days typical of most stomach bugs, according to Dr. Omer Awan of the University of Maryland School of Medicine in a recent PBS NewsHour interview. The parasite's incubation period can stretch from two to fourteen days, which makes it genuinely difficult for people to recall what they ate around the time they were exposed, and makes it just as difficult for investigators to trace the outbreak back to its source.

What We Actually Know About the Source

As of this writing, no single confirmed source has been identified. Michigan's Department of Health and Human Services has said that early findings point to lettuce or salad greens as a potential source, based on more than 1,000 patient interviews, but the department has been clear that other food items cannot be completely ruled out and that no specific grower or supplier has been identified (NBC News).

What is important to know is that nearly all of the past outbreaks trace back to large-scale, often imported commercial operations rather than small regional farms.

Why We Believe in Keeping Our Supply Chain Short

This is exactly the kind of moment that reminds us why we built The Produce Box.

Our local produce, tagged LOCAL on the site, comes directly from farms we work with across North Carolina. We partner with more than 100 local farms and small food producers, so when you see that LOCAL tag, it means we know the grower by name and can tell you how that item got from their field to your door. Local supply chains mean fewer hands and stops along the way than a bagged lettuce mix that's traveled through multiple processing facilities and states before it ever reaches a shelf.

For non-local items that we carry, like bananas, avocados, or citrus, we source from vetted distributors we've built real relationships with (many of whom are right next door to us with a shared loading dock at the North Carolina State Farmers Market), and we hold them to the same standards we hold ourselves to. But like any grocery store or delivery service right now, we don't have full field-level traceability on those items unless something gets flagged by health officials. If the CDC or FDA issues a recall on anything we've delivered, we'll reach out to members directly right away. We believe in keeping our supplier relationships highly personal, whether your food is coming from a farm forty minutes away or one of our trusted distributor partners.

Anna Anders from Anders Family Farm in Forsyth County, NC grows pesticide-freen, hydroponic greens, herbs, and veggies in hoop houses.

How to Reduce Your Risk

A few simple habits go a long way, whether you're shopping local or not:

Wash your hands with soap and warm water for at least 20 seconds before and after handling produce.
Wash all produce thoroughly under clean running water, and scrub firm fruits and vegetables with a produce brush.
Buy whole heads of lettuce rather than pre-washed bagged lettuce or salad kits, and discard the outer two to three layers of leaves before eating, per Michigan health officials' current guidance (Stateline).
Cook what you can. Heating food to at least 158°F is the one method proven to fully eliminate the parasite (Stateline; NewsNation).
See a doctor if you have watery diarrhea lasting more than two or three days. Cyclosporiasis is treatable with a course of antibiotics, typically seven to ten days, and most people feel significantly better within about a week of starting treatment.

Easy Summer Recipes That Cook Your Produce (Without Losing the Season)

Cooking doesn't mean giving up summer flavor, and a lot of what's already coming through your Produce Box this time of year is perfect for it. Here are a few easy ways to enjoy your box fully cooked while the season's still going strong:

Grilled corn on the cob — Husk and grill directly over medium-high heat, turning occasionally, until lightly charred, about 10 to 12 minutes. Finish with butter, lime, and a pinch of chili powder.

Grilled squash and zucchini — Slice lengthwise, brush with olive oil, and grill 3 to 4 minutes per side until tender with good grill marks. Toss with fresh herbs and a squeeze of lemon.

Grilled peaches — Halve, pit, and grill cut-side down for 3 to 4 minutes until caramelized. Serve warm with a scoop of vanilla yogurt or a drizzle of honey.

Roasted root vegetables — Cube carrots, beets, or sweet potatoes, toss with olive oil, salt, and pepper, and roast at 425°F for 25 to 30 minutes, until fork-tender and caramelized at the edges.

Sautéed or braised greens — Kale, collards, and chard hold up beautifully cooked. Sauté with garlic and olive oil for a few minutes, or braise low and slow with a splash of broth for deeper flavor.

Roasted tomatoes — Halve, drizzle with olive oil, and roast low (300°F) for about an hour until soft and slightly jammy. Great on toast, tossed with pasta, or spooned over grilled bread.

The Bottom Line

Nobody, including grocery stores, can say with certainty where this outbreak is coming from yet. What we can tell you is what The Produce Box is doing about it: keeping our supply chain short, knowing our growers and distributors personally, and staying ready to update our members the moment there's a recall or a confirmed source. In the meantime, washing your produce well and cooking what you can are your best tools, and this is a great season to lean into grilled and roasted dishes anyway.

We'll keep watching this closely and will update our members directly if anything changes with what we're sourcing.

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Frequently Asked Questions

Is it safe to eat lettuce right now? Health officials haven't confirmed a source, so there's no blanket recall in place. If you're concerned, buying whole heads instead of bagged salad, discarding outer leaves, and washing thoroughly all reduce risk. Cooking greens instead of eating them raw eliminates the risk entirely.

Does washing produce remove Cyclospora? Washing under running water is good practice and reduces surface contamination generally, but Cyclospora is resistant to routine washing and chemical disinfection. Cooking to at least 158°F is the only method proven to fully eliminate it.

Is local produce safer than produce from a grocery store? Local produce typically passes through fewer hands and fewer stops between harvest and delivery, which can reduce points of contact. It isn't a guarantee of safety, but shorter supply chains generally mean more traceability. That's why The Produce Box tags LOCAL items on the site, they come straight from our farm partners across North Carolina rather than through a longer commercial distribution chain.

How does The Produce Box source its produce? The Produce Box partners with more than 100 local farms across North Carolina, delivering fresh produce and groceries to homes throughout the Triangle. Items tagged LOCAL on the site come directly from those farm partners, while other items come through vetted distributors held to the same sourcing standards.

What are the symptoms of cyclosporiasis? Nausea, fatigue, bloating, and watery diarrhea that can last for weeks rather than the few days typical of most stomach bugs.

How is cyclosporiasis treated? A course of antibiotics, typically Bactrim, taken for seven to ten days. Most people feel significantly better within about a week.