FILE - This undated photo taken through a microscope provided by the CDC shows Cyclospora cayetanensis oocysts found in a fresh stool sample which had been prepared with a formalin solution and stained with safranin.
Cyclospora continues to sicken thousands of people, but its impact is limited in the Silver State.
Northern Nevada Public Health reports only one case in Washoe County, which was likely contracted in the Midwest. There is currently no link between local lettuce and cyclospora.
Thelma Leslie says she found out about the outbreak after buying lettuce at a local grocery store.
"I found out it was that brand. My husband told me it was,” she says. “So, I went ahead and called Raley's and asked them why it was still on the shelf. They said Nevada didn't have a problem with it. I went ahead, I made it up, but we ended up not eating it."
Leslie says she's still going to buy lettuce -- just not from Taylor Farms.
Another neighbor says he wants to see fewer imports of produce.
“I think that we need to stop importing foods from other countries that don't have FDA regulations,” says Tyler Stoltz. “If we grow our own stuff, it's regulated."
Stoltz says he's not changing his eating habits, since he doesn't eat that much lettuce anyway.
But Marcia Williams will be avoiding shredded lettuce for the time being. She's concerned for the outbreak nationally, but not as much here.
“I think we all need to pay attention to what the news says in terms of vulnerability and follow the directives,” she says.
Local restaurants are feeling the burn from shifting eating habits. Steve Ferguson owns the Chop Stop locations in Reno.
“We've seen about a 30% decrease in sales the last two weeks with the cyclospora outbreak,” Ferguson says.
He says many of the customers that have stuck around have shifted toward other menu items, like quesadillas.
The Reno locations don't get their lettuce from Taylor Farms, and the restaurant's produce comes from central California.
Like many other restaurants, Chop Stop takes extra care to clean its produce and prevent foodborne illnesses.
Ferguson says if he found out one of his suppliers had an outbreak, work would begin instantly to throw out the contaminated product and not allow it back into the supply chain.
“We're hoping that, you know, people see that the issue is under control now and that they start coming back and then dining with us,” he says.
