Health expert sounds alarm over rising outbreaks

August 10, 2026 - 04:10

A leading gastroenterologist is raising concerns about a recent spike in foodborne illness outbreaks tied to fresh fruits and vegetables. Dr. David Bernstein, a specialist at NYU Langone, is drawing attention to the rising cases of Cyclospora and Salmonella infections that have been traced back to contaminated produce. He is urging the public to take the threat more seriously, noting that these are not isolated incidents but part of a troubling pattern.

Dr. Bernstein explains that Cyclospora, a parasite often found in imported herbs and berries, can cause severe, prolonged diarrhea, along with cramping, nausea, and fatigue. The symptoms may not appear for a week or more after eating contaminated food, which makes it hard for people to connect the illness to its source. Salmonella, on the other hand, typically brings on symptoms much faster, often within 12 to 72 hours, and can lead to fever and dehydration. In vulnerable groups like the elderly, young children, and those with weakened immune systems, both infections can become serious enough to require hospitalization.

The doctor points to several key sources of contamination, including irrigation water, improper handling during packing, and cross-contamination in kitchen sinks and on cutting boards. He stresses that washing produce under running water is helpful but not foolproof, especially for items with rough surfaces like cantaloupe or leafy greens. He also advises scrubbing firm-skinned produce with a brush and drying it with a clean cloth or paper towel, as moisture can harbor bacteria.

Beyond washing, Dr. Bernstein recommends keeping raw meat and seafood completely separate from ready-to-eat fruits and vegetables, both in the shopping cart and in the refrigerator. He also warns against soaking produce in a sink full of water, as that can spread contaminants from one item to another. For those with compromised immune systems, he suggests considering cooked alternatives for higher-risk items like sprouts or pre-cut melon.

The bottom line, he says, is that consumers need to stay alert and informed. While the food supply is generally safe, the recent outbreaks show that vigilance in the kitchen is more important than ever. Knowing the symptoms and acting quickly if they appear can make a real difference in recovery.