Ask George: Have St. Louis restaurants made any adjustments following the cyclospora outbreak?
It only took two words to briefly knock international politics out of the headlines: “explosive diarrhea.” Reports of a cyclospora outbreak—and the unpleasant symptoms of the foodborne parasite—have fueled a barrage of news coverage as health officials attempt to identify the source of the growing number of cyclosporiasis cases.
The parasite has now been detected in at least 34 states. In Missouri, health officials had reported 43 cases as of July 12, but the Missouri Department of Health and Senior Services posted an update on Facebook stating that more than 80 additional cases were confirmed over the past week alone. Also yesterday, investigators from the Centers for Disease Control and Prevention, the Food and Drug Administration, and state health officials announced that they had linked shredded iceberg lettuce served at Taco Bell locations in Indiana, Kentucky, Michigan, Ohio, and West Virginia to the outbreak.
The restaurant industry is watching the investigation closely, and the topic has become a frequent point of discussion locally as well. We asked several St. Louis chefs and restaurateurs for their reactions:
Frank Romano, The Parkmoor Drive-In, Madrina: “We have coached the staff to be able to speak logically about our processes, as well as our sourcing. There hasn’t been any official guidance issued from the health department yet, but we are taking extra precautions to reduce risk. At Madrina, we use local tomatoes and fresh fruits. We purchase whole heads of lettuce and remove the outer layers before a triple sink bath and spin dry. Our signature Mayfair salad uses Romaine lettuce, so chef Tim Adams is offering a version with Romaine that has been grilled over our wood fire if a guest wants to be more cautious. At Parkmoor, we use whole lettuce heads, remove the outer layers, and rinse thoroughly. Tomatoes are locally grown and processed in house. Extra precautions are being taken when slicing and washing. Glove changes between wash steps are a must.”
Natasha Kwan, Frida’s, Bonito Bar, Diego’s Cantina: “We have not made any changes, but we are watching the news closely. If guests choose to eat fewer fresh vegetables and more cooked ones, our restaurants can certainly deliver. We also have some vegetables coming from local farms right now, which I understand are safer than those commercially provided. No one wants explosive anything!”
Stephen Savage, CottleVillage Farmstead+ Distillery: “We have not made any social media posts or placed any notices on tables and do not find it necessary. We have a very active management team and staff. GM Joshua French and executive chef Jonathan Quint speak with tables, frequently addressing any concerns, whether they involve food allergies, general menu questions, or cyclospora. We have great partnerships with our food distributors, like PFG, who stay in constant communication with us regarding any issues. We have not seen a decrease in business due to the outbreak. Rather, our sales are up. Salad sales have increased over the summer and continue to due to the heat. We would welcome a decrease in them as the prices substantially increased about two months ago!”
Matt Ratz, GuacoTaco Fresh Mex, UKRAFT Brunch Cafe: “This one is challenging because it’s not caused by anything on our end. The produce contaminated before it reaches the restaurant. We already purchase our produce from a reputable purveyor, so we’re following their recommendations and doing what we can internally. So far, that means adding extra protocol and awareness to washing our produce and remaining on extra high alert.”
Anthony Scarato, Anthonino’s Taverna: Scarato’s wholesale food team reports: “We’re monitoring the nationwide investigation closely. When relevant source products are confirmed and any action is required, we will communicate that information promptly. In the meantime, we recommend continuing standard food safety practices, including proper washing and handling of fresh produce. We remain in communication with our suppliers and industry food safety resources.”
Steve Gontram, 5 Star Burgers, No Ordinary Rabbit: “We use organic lettuces and wash all of our produce prior to preparing for service. We have never used bagged lettuce for obvious reasons. A bag of lettuce may contain product from a dozen different farms, handled by dozens of different workers, from picking to chopping to washing to bagging. A whole head of lettuce is picked, rinsed, and shipped to us. I beg everyone to stop buying for convenience, and take a step or two extra to spare yourself a lot of personal discomfort.”
Follow dining editor George Mahe on X and Instagram, or send him an “Ask George” email at [email protected]. For more from St. Louis Magazine, subscribe or follow us on Facebook, X , and Instagram.
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