A microscopic threat is quietly spreading across nearly every state in the country, and most people have no idea they’ve already encountered it. What’s causing the surge, and which foods are at the center of it all, is something every traveler and home cook needs to know right now.
Cyclospora is not a household name, but it probably should be. A parasitic infection that attacks the digestive system, cyclosporiasis has historically been a seasonal blip on the radar, appearing in spring and summer and fading out by fall. This year is a different story entirely.
What’s Happening Right Now
The Centers for Disease Control and Prevention has confirmed 17,180 laboratory-confirmed cases of cyclosporiasis since May 1, spanning 48 states and Washington D.C.
At least two people have died and 922 have been hospitalized. Michigan is reporting the highest concentration of cases.
To put that into perspective, the CDC recorded just 1,180 cases between May 1 and August 31 last year. The numbers this year are not a small uptick.
The real case count is almost certainly higher. The CDC notes it can take around six weeks from the onset of symptoms before a case is even reported, and many people recover at home without ever getting tested.
The agency is already aware of at least 11,844 additional cases that have not been laboratory confirmed.
The Food at the Center of It
Lettuce from Taylor Farms de Mexico has been confirmed as the source of a significant portion of this outbreak, with more than 11,000 cases and both recorded deaths linked directly to it.
The good news is that the best-by dates on the recalled iceberg lettuce have already passed, meaning it should no longer be sitting on store shelves or turning up in restaurant kitchens.
The investigation into other potential sources is still ongoing.
Cyclospora has historically been linked to a fairly specific set of fresh produce. The Cleveland Clinic points to bagged salads and salad mixes, basil, cilantro, mesclun lettuce, parsley, raspberries, snow peas, and sweet peas as foods that have caused infections in the past.
The parasite spreads through contaminated water or fresh produce, and it does not discriminate.
What the Symptoms Look Like
Cyclosporiasis is not a subtle illness. Symptoms include watery diarrhea, loss of appetite, weight loss, cramping, bloating, increased gas, nausea, and fatigue. Some people also experience vomiting, body aches, headaches, a low-grade fever, or other flu-like symptoms.
If left untreated, symptoms can drag on for a month or longer. The infection can resolve on its own, but that is a long and unpleasant road.
How to Treat It and What to Do
Those who become infected can manage symptoms with antidiarrheal medication and hydration, water or electrolyte drinks being the go-to options.
In some cases, a healthcare provider may prescribe the antibiotic trimethoprim-sulfamethoxazole, commonly known as TMP-SMX.
Anyone experiencing symptoms that line up with the above should contact a doctor rather than waiting it out.
How to Protect Yourself
Prevention comes down to how produce is handled before it ever reaches the plate. The Cleveland Clinic recommends:
- Cooking fruits and vegetables to at least 158 degrees Fahrenheit
- Thoroughly washing or peeling any fresh produce before eating
Those steps won’t eliminate all risk, but they go a long way toward reducing it. Given where this outbreak stands, a little extra care in the kitchen is well worth it.