Michigan reports surge in cyclosporiasis cases, urges food safety measures

The Michigan Department of Health and Human Services announced on July 4 that confirmed cases of cyclosporiasis in the state have risen to 572, up from 170 at the end of June, with the greatest increase in the southeast region. No specific grower, supplier, or type of produce has been identified as the source of the outbreak.

The parasite, which causes watery diarrhea and can lead to dehydration, is typically transmitted through contaminated food or water. Symptoms appear about a week after exposure and may persist for several weeks if untreated.

Health officials listed produce previously linked to Cyclospora outbreaks, including bagged salad mixes, fresh cilantro, basil, raspberries, snow peas and green onions. They advised restaurants and other food-service establishments in southeast Michigan to purchase whole heads of lettuce instead of pre-washed mixes, discard outer lettuce leaves, and wash all produce thoroughly under running water. Cooking foods to at least 158°F (70°C) was recommended as the most reliable way to kill the parasite.

Consumers, especially those with weakened immune systems, were urged to wash hands, scrub firm fruits and vegetables, and sanitize kitchen surfaces. People experiencing prolonged diarrhea were instructed to contact a health care provider and local health department, as the infection is treatable with antibiotics and supportive care.

"MDHHS is working with local health departments and the Michigan Department of Agriculture and Rural Development and will update information as it becomes available," the department said.

The department also emphasized routine food-safety practices such as washing produce, removing damaged portions, and refrigerating cut or peeled items promptly.