843 confirmed cases: reported to the CDC as of mid-July, with **86 hospitalizations** and no fatalities reported yet.\n- **Michigan alone reported 1,562 cases**, and **Ohio reported 177 cases** as of July 2, with most occurring in June.\n- **31 states** have detected cases, with hotspots in the Midwest (Michigan, Ohio) and Northeast (New York).\n- Infected individuals range from **ages 5 to 88**, highlighting broad community spread.\n- **Why this matters:** There is a 6-week lag between symptom onset and official reporting, meaning the real number of cases is likely much higher than currently documented. Many people recover without medical care, so surveillance data underrepresents true spread.\n- **Historical context:** Previous outbreaks have been linked to fresh produce — raspberries, basil, cilantro, snow peas, and lettuce. In 2018, McDonald's removed salads from 14 states due to cyclosporiasis concerns, and tainted Mexican lettuce sickened 400 people in 2013.
Cyclosporiasis is a gastrointestinal illness caused by the microscopic parasite *Cyclospora cayetanensis*. People contract the infection by ingesting food or water contaminated with the parasite. Symptoms typically appear 2 to 14 days after exposure and can include watery diarrhea, loss of appetite, bloating, nausea, stomach cramps, and fatigue. Without treatment, symptoms can persist for weeks.
The CDC reports that the recent rise in cyclosporiasis cases is higher than the same period last year across multiple states. Spring and summer are traditionally peak seasons for infections, but the magnitude of this year's surge has drawn attention. The Ohio Department of Health has described cyclosporiasis as a "serious illness that can cause dehydration and require people to seek emergency medical care."
Investigators are interviewing patients to trace common foods consumed before illness onset. However, because symptoms can appear up to two weeks after exposure, many patients struggle to recall everything they ate. The CDC continues working with state and local partners to identify the food(s) responsible.
Anyone can contract cyclosporiasis, but individuals with weakened immune systems, young children, and older adults are at higher risk of severe dehydration and complications. The current outbreak has affected people aged 5 to 88, underscoring the wide reach of this contamination.
What are the main symptoms of cyclosporiasis?\nA: Symptoms include watery diarrhea, nausea, stomach cramps, bloating, fatigue, and loss of appetite. Some people may also experience vomiting and low-grade fever.\n\nQ: How is cyclosporiasis treated?\nA: Doctors typically prescribe antibiotics. Anyone experiencing severe diarrhea or dehydration should seek medical attention promptly.\n\nQ: Can washing produce remove Cyclospora?\nA: Washing fresh produce reduces risk, but the parasite is not easy to rinse off completely. Cooking food to 158°F (70°C) or higher is the most effective way to kill the parasite.\n\nQ: Is cyclosporiasis contagious from person to person?\nA: No, *Cyclospora* is not directly transmitted from person to person. Infection occurs through ingestion of contaminated food or water.\n\nQ: How long does the illness last?**\nA: Without treatment, symptoms can persist for several weeks. With antibiotic treatment, recovery typically occurs within days.
How to Protect Yourself:: Cook all fresh produce thoroughly (above 158°F), wash fruits and vegetables under running water, and practice proper hand hygiene before and after handling food.\n- **Who This Affects Most:** Residents in affected states — particularly Michigan, Ohio, and New York — should be extra cautious with fresh produce. Travelers and those with compromised immune systems should also take heightened precautions.\n- **What to Do If You're Sick:** If you experience persistent diarrhea, dehydration, or severe abdominal symptoms, consult a healthcare provider immediately. Cyclosporiasis is treatable with antibiotics, but early intervention prevents complications.\n- **Stay Informed:** Monitor updates from the CDC and your state health department for food recalls or source identification announcements.
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