This summer will be remembered for foodborne illness

First lettuce, then jalapenos, and now blueberries. More than ever, Americans are fearing foods they once consumed without a second thought.

In this summer of foodborne illness, cases of Cyclospora may have peaked nationwide, but the risk of developing the foodborne illness is less clear in Florida, where the outbreak started later. The latest statistics show Cyclospora cases reaching 448 in Florida as of Aug. 19. That’s up from 417 on Aug. 8. Nassau County has reported two cases.

In addition, from June 1 to Aug. 19, the state has reported 2,520 cases of all types of salmonella, with a large outbreak in Dade and Broward counties. Many infections have been linked to dining at Mexican-style restaurants like Chipotle Mexican Grill and QDOBA. However, some jalapenos, salsas and pre-made condiments with the peppers have been removed from Target, Walmart, and Whole Foods stores.

On Aug. 20, the Food and Drug Administration issued a “highest-risk” alert for frozen GreenWise Organic Blueberries and Mixed Berries, sold at Publix, as a Class 1 risk due to potential E. coli contamination. The outbreak has sickened 12 people — with 11 of those cases in Florida. Consumers who purchased the recalled products should discard them or return them to Publix for a refund. E. coli causes diarrhea, cramps and vomiting. In severe cases, E. coli can cause hemolytic uremic syndrome, a serious kidney condition.

And, last week, the FDA told consumers to avoid eating alfalfa sprouts sold in 5-ounce containers by Everything Sprouts, LLC. The produce is linked to dozens of cases of E. coli and salmonella in 15 states, including Florida.

The summer months are the most common time of year for foodborne illness, says Dr. Mario Pulido, chief medical officer at Ascension St. Vincent's Riverside. Ascension St. Vincent’s provides primary care services at its offices on 14th Street in Fernandina Beach.

“This is coming from agriculture — fruits, vegetables and even some herbs, such as cilantro and other herbs, things you don’t eat in high quantities,” he says. “In warmer climates, these types of microorganisms are going to prosper and proliferate.”

Still, the Cyclospora outbreak is “remarkable,” he says, and it’s understandable that consumers may fear some foods.

“There is a trust factor that needs to be restored,” he says.

An array of foodborne illnesses

The Cyclospora outbreak is one of the worst in recent memory and comes as foodborne illnesses are rising nationwide. As of Aug. 11, the U.S. Centers for Disease Control had received reports of almost 14,000 laboratory-confirmed cases of cyclosporiasis in the U.S. That’s up from 1,180 cases reported in 2025.

Those figures are thought to be just a fraction of all cases. Many cases are not reported and investigated, according to public health officials. Most types of foodborne illnesses have increased since 2021, according to the CDC’s FoodNet data monitoring system. An estimated 1 in 6 Americans is felled by foodborne illness each year.

The recent Cyclospora outbreak was centered on a 15-state region in the northeast part of the country. However, cases have been reported in 47 states. According to the CDC, one outbreak was traced to tainted lettuce grown in Michigan. But the source of two other Cyclospora outbreaks is unclear. The illnesses are spread via feces. The parasite can infect water supplies and contaminate food, such as lettuce and peppers. Once ingested, symptoms develop in one to two weeks, causing diarrhea, stomach cramps, fatigue and possible dehydration.

Other types of foodborne illnesses are typically more common than Cyclospora, according to the CDC, such as salmonella, campylobacter, E. coli and listeria. Produce is responsible for 46% of foodborne illness with meat and poultry accounting for 22% and dairy and eggs, 20%.

For most people, foodborne illness is an annoyance that does not require treatment, Dr. Pulido says.

“For most foodborne illness, you just need supportive care,” he says. “You don’t need antimicrobial treatment. Do everything your grandma would tell you to do: rest, prioritize fluid intake, including electrolytes.”

It can take up to two weeks to bounce back, he says, noting that Cyclospora symptoms can ease up and return over a period of time.

People 65 and older, young children and people with compromised immune systems (such as those receiving cancer treatment) should take foodborne illness more seriously. Any high fever, blood in the stool or lethargy and weakness warrants a trip to your health care provider, he says.

“Seek help sooner rather than later for those symptoms,” he says. Moreover, people who take water pills for heart or kidney conditions are more prone to dehydration from diarrhea.

In rare cases, foodborne illness is dangerous, leading to bacterial infection, impaired kidney function and even sepsis. More than 128,000 people are hospitalized and about 3,000 die from foodborne illness annually, according to government statistics.

Protect yourself

According to a 2025 report from the U.S. Government Accountability Office, a national food safety strategy is vital to protect the public. But that safety net has been called into question. The report notes that the FDA and the Department of Agriculture’s Food Safety and Inspection Service have failed to reduce foodborne illness and, in the case of salmonella poisoning, have seen cases rise. According to the report, food safety inspections have fallen significantly over the past decade.

With foodborne illness a reality, consumers should pay close attention to food safety alerts, experts advise. And, with the summer months waning, outbreaks should lessen, Pulido says. Begin in your own kitchen by washing your hands frequently. Wash countertops and cutting boards frequently during meal preparation, not just at the end of the meal. Take care to avoid cross-contamination, such as letting fruits or vegetables come into contact with raw meat or poultry.

But don’t let the small risk of foodborne illness deter you from the pursuit of good nutrition, Pulido cautions. While there isn’t much nutrition in iceberg lettuce, think about how you can keep fruits and vegetables in your diet, he says. “How else do we get that nutrition that does not put us at risk?”