Health officials in Michigan are investigating an outbreak of cyclosporiasis, a parasitic illness known for causing intense diarrhea. The Michigan Department of Health and Human Services (MDHHS) suspects that the source might be lettuce or salad greens, though no specific produce, grower, or supplier has been identified.
Dr. Natasha Bagdasarian, MDHHS Chief Medical Executive, emphasized the importance of informing the public about potential risks. “We aim to empower Michiganders with current information to safeguard their families,” she stated. The investigation frequently points to lettuce. Updates will follow as new information emerges.
To minimize risk, officials recommend opting for whole heads of lettuce rather than pre-washed, bagged varieties. Remove and discard the outer two to three layers, washing the inner leaves thoroughly. For greens that can be cooked, a minimum temperature of 158 degrees is advised.
The state records approximately 50 cases of cyclosporiasis annually. However, since an outbreak began in late June, Michigan has seen 2,640 cases and over 40 hospitalizations, according to MDHHS. Similar cases are being reported in other Midwest states.
Dr. Ambreen Malik from the University of Michigan Health Sparrow noted how the prolonged incubation period of one to two weeks, coupled with the widespread food distribution in the U.S., complicates tracing the source. Fresh produce linked to cyclosporiasis outbreaks includes basil, cilantro, and raspberries.
The illness is caused by the parasite Cyclospora cayetanensis, commonly spread through food or water tainted with feces. It’s rare for the disease to spread from person to person. Symptoms can include watery diarrhea, loss of appetite, abdominal cramps, and low-grade fever. Those experiencing symptoms should seek medical advice promptly, as antibiotics are effective in treatment. A stool sample is needed for diagnosis.
Health officials urge thorough washing of all fruits and vegetables under running water. Scrub produce with a clean brush and remove any damaged areas before consumption. Refrigerate any cut, peeled, or cooked produce as soon as possible.