There is an ongoing multi-state outbreak of cyclosporiasis - an illness caused by a pathogen called Cyclospora. The Ohio Department of Health reported 177 confirmed cyclosporiasis cases statewide.
Currently no specific produce grower/supplier, or specific produce type has been identified as the source of the outbreak. However, Cyclospora is typically associated with contaminated fresh produce or fresh herbs.
Cyclosporiasis is an intestinal illness caused by the Cyclospora parasite. People can become infected by consuming food or water that contains the parasite.
Cyclospora infects the small intestine (bowel) and usually causes frequent, watery and explosive diarrhea. The time between being exposed and becoming sick is usually about one week but can range from two days to two weeks or more. Untreated, the illness may last from a few days to more than a month. Symptoms may go away and then return.
Cyclosporiasis is not usually life-threatening, but dehydration from frequent bouts of diarrhea can cause severe illness, particularly among young children or older people and those who have weakened immune systems.
Fact Sheets and Need to Know
- For Consumers
- For Healthcare
- GI Susceptible Fact Sheet
- Who is at Risk? (infographic)
Previous outbreaks
The following foods have been specifically linked to previous Cyclospora outbreaks in the United States and Canada:
- Bagged salad mixes and kits (pre-cut lettuce blends with romaine, iceberg, red cabbage, carrots)
- Fresh cilantro (coriander leaves)
- Fresh basil
- Raspberries
- Snow peas
- Green onions (scallions)
General Rules to Reduce Your Risk
- Cook when you can. Heating food to 158°F (70°C) or higher kills Cyclospora.
- Wash all fresh produce and herbs under clean running water, even if you plan to peel it.
Reminders about routine food safety practices
- Wash hands with soap and water before and after handling or preparing food.
- Scrub firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush.
- Cut away any damaged or bruised areas on fruits and vegetables before preparing and eating.
- Wash and sanitize utensils and surfaces before and after handling food. Wash and sanitize display cases and refrigerators where fresh produce is stored.
- Wash and sanitize cutting boards, surfaces and utensils used to prepare, serve or store fresh produce.
- Refrigerate cut, peeled or cooked fruits and vegetables as soon as possible.
If you do become ill
People experiencing gastrointestinal illness, such as sudden and ongoing diarrhea, are encouraged to contact their health care provider, request tests, AND reach out to their local health department. Cyclosporiasis is treated with antibiotics along with rest and drinking plenty of fluids to maintain hydration.
Ohio State University Extension is in the process of reaching out to stakeholders and other experts. We will continue to provide updates with additional information as needed.
Additional information is available at About Cyclosporiasis | Cyclosporiasis | CDC.
*This information was modified from the following resource from the Michigan Department of Health and Human Services: “MDHHS makes recommendations on preventing foodborne illness amid growing cyclosporiasis outbreak” [MDHHS news release]