Taco Bell temporarily removes some ingredients amid growing parasite outbreak
Several Detroit media outlets report the removal of lettuce, cilantro-onion mix, pico de gallo, and guacamole due to a nationwide recall.
July 10, 2026
Taco Bell has reportedly paused the use of some ingredients amid the growing Cyclospora outbreak that has sickened nearly 2,000 people across the United States. Several Detroit media outlets have reported the removal of lettuce, cilantro-onion mix, pico de gallo, and guacamole at Taco Bell restaurants in the market.
According to signs posted in those restaurants, and reported by WWJ, customers who order menu items that typically include those ingredients can still receive them without the affected produce.
The company has not been identified as the source of the parasite and the removal of these ingredients is likely a proactive move. A request for a comment from Taco Bell has not been returned.
Notably, no specific produce supplier, grower, or type of produce has been identified as the source of the parasitic outbreak, which has spread across Michigan and several other states. According to the Washington Post, cyclospora is one of the hardest foodborne pathogens to trace to its source.
Cases have been confirmed in more than 30 states, with Michigan and Ohio reporting the largest numbers. The University of Minnesota reports that Michigan now has more than 1,251 cases of cyclosporiasis, with 44 of those consumers hospitalized. Ohio is tracking more than 500 cases, with at least 28 people hospitalized.
Other states, including New York, Illinois, Indiana, North Carolina, and Texas have also reported an increase in cases, though it’s unclear if they’re part of the same outbreak.
The Centers for Disease Control said cyclosporiasis is caused by the Cyclospora parasite and can cause prolonged and sometimes “explosive diarrhea episodes,” stomach cramps, nausea, bloating, fatigue, loss of appetite, and weight loss.
Health officials recommend thoroughly washing produce and cooking it when possible to reduce the risk of infection.
As there is no identified source and as cases continue to expand across the U.S., we could likely see more ingredients pulled from more restaurants.
Contact Alicia Kelso at [email protected]
About the Author
Alicia Kelso
Executive Editor, Nation's Restaurant News
Alicia Kelso is the executive editor of Nation's Restaurant News. She began covering the restaurant industry in 2010 for QSRweb.com, FastCasual.com, and PizzaMarketplace.com. When her son was born, she left the industry to pursue a role in higher education, but swiftly returned after realizing how much she missed the space. In filling that void, Alicia added a contributor role at Restaurant Dive and a senior contributor role at Forbes.
Her work has appeared in publications around the world, including Forbes Asia, NPR, Bloomberg, The Seattle Times, Crain's Chicago, Good Morning America, and Franchise Asia Magazine.
Alicia holds a degree in journalism from Bowling Green State University, where she competed on the women's swim team. In addition to cheering for the BGSU Falcons, Alicia is a rabid Michigan fan and will talk about college football with anyone willing to engage. She lives in Louisville, Kentucky, with her wife and son.
Follow her on TikTok @aliciakelso
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