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As the national cyclosporiasis outbreak grows, Ohio Farm Bureau and the Ohio Produce Growers and Marketers Association are encouraging Ohioans to support local fruit and vegetable growers while following recommended food safety practices.

Ohio is home to hundreds of farms that produce fresh, nutritious fruits and vegetables. These farm families play an important role in feeding Ohioans and are deeply committed to producing safe, high-quality food. Purchasing locally grown products supports Ohio farm families while giving consumers the opportunity to learn about the people and farms behind their food. 

Growers who supply retail food chains adhere to very strict food safety protocol and are regularly audited by government agencies, independent firms, and in many cases their own customers. They are committed to ensuring safe and abundant produce.

“Ohio’s produce growers take great pride in producing safe, fresh, high-quality food for families across our state,” said Ethan Stuckey, past president of OPGMA and a Crawford County Farm Bureau member. “Whether you’re shopping at a farm market or your local grocery store, choosing Ohio-grown produce supports local farm families and the communities we all call home. We encourage shoppers to continue enjoying fruits and vegetables while following the food safety guidance provided by public health officials.”

Shoppers can find locally grown produce in several ways: 

• Find local growers and markets through the OPGMA membership directory: opgma.org/membership-directory
• Visit one of Ohio’s 300 farm markets throughout the state through Ohio Proud’s farm markets directory at ohioproud.org. 
• Look for Ohio-grown produce from the state’s greenhouse operations, which grow fruits and vegetables year-round and supply grocery stores across the state. 

While health officials continue investigating the national outbreak, food safety experts remind consumers that proper handling of fresh produce remains important. 

According to the Ohio Department of Health, consumers should:

1. Wash hands with soap and water before and after preparing fresh fruits and vegetables.
2. Thoroughly rinse produce under running water.
3. Refrigerate cut, peeled or cooked vegetables promptly. 

Food safety specialists with The Ohio State University College of Food, Agricultural, and Environmental Sciences have also published consumer guidance explaining cyclosporiasis, proper produce handling and best practices for reducing the risk of foodborne illness. 

Learn more at cfaes.osu.edu/report/cyclosporiasis-outbreak-support.

This is a statement for use by journalists. Questions should be directed to Ryan Matthews, 614-246-8210 or [email protected].