Michigan's cyclosporiasis outbreak grows to more than 1,200 cases

Michigan health officials say the state's cyclosporiasis outbreak has grown to more than 1,200 cases in just over two weeks. 

As of July 9, the Michigan Department of Health and Human Services has received 1,251 reports since June 22.  

Cyclospora cayetanensis is a parasite that causes the diarrheal illness cyclosporiasis. The Centers for Disease Control and Prevention says the most common symptoms associated with the illness are frequent watery diarrhea, loss of appetite, bloating, nausea and fatigue. Some people may also experience body aches, headache or vomiting.  

The outbreak of the gastrointestinal illness first became public in late June, after the Monroe County Health Department reported it was investigating a cluster of cases. 

Most of the cases have been in Southeast Michigan, with multiple cases reported in Jackson, Lenawee, Livingston, Oakland, Shiawassee, Washtenaw and Wayne counties. As of July 6, cases have been confirmed in 35 counties, with Monroe County reporting the most cases. 

Michigan typically averages about 50 cases per year, according to MDHHS.    

According to the CDC, at least 17 states have reported outbreaks since early May, including Illinois, New York, and Texas.

MDHHS recently launched a cyclosporiasis outbreak webpage, where case counts will be updated daily by 10:30 a.m. ET. 

What's causing the outbreak?

Health officials have not determined the cause or causes of the recent burst in cases, whether that be a supplier, grower or type of produce.

MDHHS says previous outbreaks in the U.S. and Canada were linked to bagged salad mixes, fresh cilantro, fresh basil, raspberries, snow peas and scallions.

Considering the trends, state health officials recommend that restaurants and commercial kitchens in Southeast Michigan take additional precautions with fresh produce, including washing it under clean running water and cooking it when possible.

Tips to prevent cyclosporiasis

Health officials shared the following tips for avoiding the illness:

• Wash all fruits and vegetables thoroughly, under running water, before cutting, cooking or eating.
• Scrub firm fruits and vegetables, such as melons and cucumbers, with a produce brush when cleaning.
• Cut away any damaged or bruised areas of produce before preparing and eating.
• Refrigerate any cut, peeled or cooked produce within two hours of preparing it.