In summer, fresh fruit and vegetables abound, and leafy greens stock fridges across Maine. Visiting the farmer’s market in Deering Oaks becomes a weekly affair.

Residents take special joy in not only making their own food but also visiting local restaurants where salad is on the menu.

But this year, a parasite threatens to put a damper on produce consumption.

As of Tuesday, 34 states had recorded a total of 1,645 confirmed cases of cyclosporiasis, a diarrhea-causing parasite, since May 1, according to the federal Centers for Disease Control and Prevention. Lettuce and salad greens are a possible culprit.

There have only been two cases reported in Maine so far, neither linked to the national outbreak. Even so, restaurateurs in Portland are aware of the threat — they serve hundreds of plates of produce every day. Several city restaurateurs said they haven’t had to make significant changes to reduce the risk to their customers.

Sourcing Locally

Some restaurants said using locally sourced produce should help reduce the risk of contamination.

Lanai Monahan, owner of South Portland and Biddeford’s The Garden Bar, said her business uses only locally sourced greens, from Little Leaf Farms in Devens, Massachusetts. “They’re all greenhouse grown, so it doesn’t really apply to us,” she said.

Monahan said customers have been calling to ask if the Garden Bar’s produce is safe to eat, and she’s had to talk to her employees, who were wondering what to say. But Monahan has full confidence in the local farmers that supply her greens. 

“It pays to buy a better quality, and know your farm,” she said.

Melissa Coriarty, who owns Verbena, another salad shop in South Portland, said she also sources from Little Leaf Farms as well as Peak Season, a Maine-based food distributor that works with local farms.

Coriarty said she’s taking extra precautions with berries.

“We know that our food is coming from Maine or, you know, if not from Maine, not farther than two hours away from where we’re located,” said Coriarty. “And we know that it currently hasn’t outbroken in Maine. So we feel much better about that.”

Coriarty said that Verbena has been experimenting with cooking local berries to be on the safe side.

“I’m not concerned about contamination within our local berries either. But, you know, as an extra step, we have served some fresh, but we’ve also served some in hot applications,” said Coriarty. “So we’re just keeping a close eye on it.”

Finn Naylor, marketing director at Maine’s Rosemont Market and Bakery, also said that their company wasn’t concerned about cyclosporiasis because they source locally in the summer.

Sanitary practices

Sanitary food prep practices are key to preventing the spread of cyclosporiasis, according to the CDC. 

“We’re making sure, you know, to follow proper hygiene, washing our hands, and using gloves for ready-to-eat foods,” said Coriarty.

Josh Sobel, owner of Ramona’s on Washington Avenue, said that sanitation is also a priority for them.

“I would just say that we always at our restaurants make sure that we’re following all sanitation practices and making sure we’re always washing hands, making sure produce is clean to the best of our abilities,” said Sobel. “That’s sort of a standard for us in general.”

Keeping up with the news and trusting vendors

Though he doesn’t source locally due to pricing, Sobel said he trusts his vendors and plans to stay apprised of the outbreak as it develops.

“I think everyone’s hyperaware of what’s going on and trying to stay ahead of it to the best of our abilities,” he said.

Naylor said that their advice to customers at Rosemont is unchanging. 

“Our advice to anyone is the same as always: Wash your produce, no matter what the packaging says,” said Naylor.

For more information about cyclosporiasis, check the Portland Press Herald’s Q&A.