Taylor Farms de Mexico issued a recall on July 17, 2026, for all iceberg lettuce sourced from central Mexico following a multi-state outbreak of cyclosporiasis. The Centers for Disease Control and Prevention (CDC) reported the recall includes Marketside-brand products available at Walmart and affects consumers, restaurants, and retailers across five states.
Recall Details and Safety Actions
The recalled iceberg lettuce was distributed in various package types. Health officials have warned consumers not to eat any recalled lettuce and to either throw it away or return it to the place of purchase. The CDC specifically advised against consuming recalled lettuce at Taco Bell locations or other restaurants, suggesting that individuals who are unsure of their lettuce source should ask restaurant staff directly.
To prevent further spread, officials recommend washing all surfaces and items that may have come into contact with the recalled lettuce using hot, soapy water or a dishwasher.
Symptoms and Medical Guidance
Cyclosporiasis is caused by the Cyclospora parasite, which can be found in contaminated food or water. Primary symptoms include watery diarrhea, fatigue, loss of appetite, weight loss, cramping, bloating, increased gas, and nausea. Symptoms typically emerge about one week after infection, though they can appear as early as two days or as late as two weeks or more.
According to the CDC, routine stool tests may not always detect the parasite, so patients may need to specifically request testing for Cyclospora. Without medical treatment, symptoms can persist for several days to a month or longer. While most people recover by staying hydrated, severe symptoms such as high fever over 103°F, bloody stools, or frequent vomiting that prevents hydration require immediate medical attention.
Broader Food Safety Context
The outbreak comes amid broader warnings regarding foodborne illnesses, which the Utah Department of Health and $☺; Human Services notes are common, costly, and preventable. The department highlights that the CDC estimates 1 in 6 Americans fall ill from contaminated food annually.
While pathogens like Norovirus, Salmonella, and E. coli are frequently cited as top causes of food poisoning in the United States, the Utah Department of Health and Human Services emphasizes that many illnesses can be prevented through proper handling. High-risk groups for severe reactions include children, older adults, pregnant women, and individuals with weakened immune systems.
Preventative Measures for Consumers
Preventative measures for parasites like Cyclospora include thorough hand washing and cleaning fresh produce under running water. However, the CDC noted that washing alone cannot guarantee the removal of the parasite; cooking produce to a temperature of at least 158°F is recommended to kill it.
General food safety guidelines from the Utah Department of Health and Human Services suggest five key steps: cleaning surfaces and hands often, scrubbing firm produce like melons with a brush, avoiding cross-contamination between raw meats and vegetables, using a food thermometer to ensure safe internal temperatures, and keeping refrigerators below 40°F.
Ongoing Food Safety Efforts
In Utah, food safety education is supported by programs such as those at Utah State University, which provide training to the public and industry workers. These efforts aim to reduce foodborne illnesses through science-based instruction on topics like pathogen control and regulatory compliance.
Local health officials may contact individuals who have been sick with cyclosporiasis to investigate potential food sources from the two weeks prior to the onset of symptoms.
