Health authorities in Michigan are currently looking into a surge of cyclosporiasis cases, with over 170 reported in just a few days.
The Michigan Department of Health and Human Services (MDHHS) and the Department of Agriculture and Rural Development (MDARD) are investigating the origins of this “large and growing outbreak.” Counties affected include Monroe (70 cases), Lenawee (33), Washtenaw (21), Wayne (12), Shiawassee (7), Jackson (7), and Livingston. There are also 24 cases reported across another 11 counties, including Detroit, which is unusual since Michigan typically sees only about 50 cases annually.
The ages of those infected range from 8 to 84 years, with a median age of 41 years, as noted by the MDHHS. Officials are trying to identify the common factors linked to this outbreak in the state.
What is cyclosporiasis?
Cyclosporiasis is an intestinal infection caused by a parasite that primarily affects the small intestine. Doctors can confirm the illness through stool samples.
Signs and symptoms
Individuals with cyclosporiasis might experience watery diarrhea and, sometimes, intense bowel movements. Symptoms can persist from a few days to over a month if untreated, with possible relapses. Typically, it takes about a week after infection for symptoms to emerge, but this can vary from two days to two weeks or longer. In the U.S., outbreaks have been linked to various types of fresh produce, and it’s possible to get infected multiple times.
Anyone showing symptoms is encouraged to consult their healthcare provider.
How it spreads
The illness usually spreads through consuming contaminated food or water. According to the CDC, it takes one or two weeks for the parasite to become infectious after leaving the body, making person-to-person transmission rare.
How to prevent cyclosporiasis
To reduce the risk of infection, the CDC suggests avoiding food and water that could be contaminated. They also recommend following food safety guidelines for proper preparation and storage. Washing hands with soap and water before and after handling raw fruits and vegetables is essential. Additionally, all fruits and vegetables should be rinsed thoroughly under running water before consumption, cooking, or cutting, and any damaged parts should be removed.
For more on prevention, additional resources are available.
