The article appears to be trying to smuggle in a notion of “the organism cannot be killed in water” via a path of indirectly repeating the reference that the water cannot kill the organism in the food; because the chemical treatment of the water is therefore insufficient to avoid cross contamination, testing becomes an absolute requirement.

I get real suspicious of ulterior motives whenever such equivocation makes a prominent appearance in an argument.

Sanitizing water won't kill it? Not chlorination?

What is cyclospora, anyway? It is not a bacterium or thing that I am familiar with. It is parasitic; it is a eukaryote; beyond those two definitions, it might as well be an alien from Venus because I'm not familiar.

How does it get into produce? Does it seep inside from irrigation? Fall on it in droplets? Grow inside the vegetables, waiting for human host? Where does it come from?

Just how do you protect from it and mitigate it?

By the way, chopped salads and processed produce isn't typically washed at the destination. It's not a good thing to wash a salad you're just about ready to eat. Once I grabbed a "salad spinner" gadget at the thrift store that was supposed to spin the moisture out of a large volume of salad, but if food service set about washing their already-shredded lettuce, we'd have soggy yucky tacos.

Taylor Farms is a very big player in the produce market. Every salad kit I've ever bought has been either Taylor Farms or a store-brand, and I'd wager most of those store-brands are simply Taylor Farms in disguise. To know they were supplying Taco Bell and other food service... they must be real big.

I picked up salad kits at Target. They say Salinas. I believe they are non-Taylor. But there was plenty of Taylor Farm product on the shelves as well, also professing a Salinas origin. I would suppose that we are still dealing with a chiefly Mexican outbreak, and that Salinas, CA is safe for now?