Food Safety First: How Restaurants and Farms are Responding to the Cyclosporiasis Outbreak (2026)

Restaurants and farms are prioritizing food safety during a nationwide outbreak of Cyclosporiasis, a parasitic infection that has sickened nearly 1,700 people, including a handful in the Upstate. The CDC has not yet identified the source of the parasite, but health officials are warning people to avoid buying lettuce and salad greens, which have been historically linked to Cyclosporiasis outbreaks. This has led to a shift in consumer behavior, with many people hesitant to order lettuce or vegetables with their meals. Restaurant owners and grocery store owners report a decrease in sales of lettuce and salad greens, as well as an increase in customers returning produce or ordering food without these items. This outbreak highlights the importance of food safety and the need for transparency in the food supply chain.

Deborah Bouts, owner of the Sun Belly Cafe, a plant-based and gluten-free restaurant, emphasizes the importance of keeping the kitchen and produce clean to avoid cross-contamination. She says, 'We have no problem saying, 'Go wash that again' to ourselves.' Local farms, such as Growing Green Family Farms, are also taking extra measures to clean their greens. Nathan Vannette, the owner, warns that overly sterile environments can promote the growth of parasites and recommends buying locally from trusted sources. His farm uses a triple-washing process and a sanitizing product called SaniDate 5.0 to kill 99.9% of bacteria and potential pathogens.

The outbreak has led to a heightened focus on food safety and transparency. Deborah Bouts and Nathan Vannette both emphasize the importance of businesses being transparent about the origin and cleaning of food. They suggest that consumers should buy locally from trusted sources and check for certifications on the South Carolina Agriculture website to ensure the cleanliness and safety of the food they consume. This outbreak serves as a reminder of the interconnectedness of food production, distribution, and consumption, and the need for vigilance in maintaining food safety standards.

Food Safety First: How Restaurants and Farms are Responding to the Cyclosporiasis Outbreak (2026)
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