A stomach parasite is spreading through the fresh produce aisle this summer, and case counts are climbing well past last year’s totals. Cyclospora, the microscopic organism behind the illness, causes prolonged and often severe diarrhea. Health officials are still working to pin down the exact source.
What the Parasite Is
Cyclospora cayetanensis is a microscopic parasite carried in human feces. People become infected by eating food or drinking water that has been contaminated with tiny particles of stool from an infected person. Once swallowed, it settles in the small intestine and disrupts normal digestion.
The infection it causes is called cyclosporiasis. Cases tend to rise every summer, but this year the numbers are higher than usual, with clusters appearing in several regions. Unlike bacteria such as salmonella, cyclospora cannot pass directly from one person to another, which means contaminated food or water is almost always the culprit.
More than 7,000 cases have been confirmed or are under investigation across 34 states since early May, and about one in 11 patients has been hospitalized, as reported by CNN.
Symptoms to Watch For
Symptoms usually appear two days to two weeks after exposure. The illness can linger for weeks without treatment, and dehydration is a real risk for those who stay sick.
Common signs include:
- Watery, sometimes explosive diarrhea
- Stomach cramps and nausea
- Fatigue and loss of appetite
- Unintended weight loss
Young children, older adults, and people with weakened immune systems face the greatest risk of serious illness. A stool test confirms the diagnosis, and a combination antibiotic usually clears the infection.
Which Foods Carry the Most Risk
The current cyclosporiasis outbreak has been tied, at least in part, to leafy greens. In Michigan, which has recorded a large share of cases, officials point to lettuce or salad greens as a likely source, though they have not ruled out other foods or named a specific grower. Past outbreaks in the United States have been linked to imported produce, including bagged salads, cilantro, basil, and raspberries.
Washing helps, but it does not remove the parasite completely, since it can hide in the tiny crevices of items like berries.
Buying whole heads of lettuce rather than pre-cut greens and cooking higher-risk items are among the steps outlined in Michigan health department guidance.
Lower-Risk Choices
Heat destroys the parasite, so cooked vegetables are safer than raw ones. Frozen and peeled foods have not been linked to infection in this outbreak. A few practical habits can lower your chances of getting sick:
- Cook vegetables when possible, especially leafy greens
- Choose frozen berries over fresh for now
- Peel fruits like melons after washing the outside
- Skip produce that looks bruised, damaged, or moldy
Staying Informed
Food safety officials stress that no fresh produce is completely risk-free, but the odds of infection remain low for most people who take basic precautions. The situation is still developing, and federal and state agencies are updating their advice as investigations continue. Foodborne outbreaks like this one tend to unfold over weeks as investigators trace the source, and our health news coverage tracks each update as it comes.
If your symptoms last more than a few days, it is worth checking in with a doctor, especially during an active cyclosporiasis outbreak. Aloha News Network will keep following the situation and share new guidance as health agencies release it.
