Outbreak of Cyclosporiasis Confirmed in Lucas County

In Lucas County, Ohio, the Toledo-Lucas County Health Department (TLCHD) has reported instances of cyclosporiasis, which is an intestinal illness triggered by a parasite known as Cyclospora cayetanensis.

This illness can occur when individuals consume food or drink water that has been contaminated with feces containing the parasite. While it’s more common in developing nations, in the U.S., outbreaks are frequently linked to fresh produce, particularly during the summer months, according to health officials.

Since June 1, TLCHD has noted a rise in the number of residents affected by this illness. Health officials are actively investigating potential common sources of exposure.

Karim Baroudi, the Toledo-Lucas County Health Commissioner, emphasized the hard work of their Environmental Health and Epidemiology teams, stating, “They are tirelessly identifying the outbreak’s source, working to curb its spread and ensure the community’s health. We extend our gratitude to local healthcare providers, food businesses, and community partners for their collaboration.”

Typical symptoms of cyclosporiasis may appear within two to 14 days post-exposure, including:

• Watery diarrhea (the most common symptom)
• Loss of appetite
• Weight loss
• Abdominal cramps and/or bloating
• Nausea
• Prolonged fatigue

Officials advise that anyone showing symptoms should reach out to their healthcare provider for appropriate treatment. If left untreated, symptoms can linger from several days to over a month and may resurge after initial improvement.

To prevent infection, health officials recommend:

• Washing hands with soap and water before and after handling or preparing raw fruits and vegetables.
• Thoroughly washing all fruits and vegetables under running water prior to consumption, cutting, or cooking.
• Scrubbing firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush.
• Removing any damaged or bruised spots on fruits and vegetables before preparation.
• Refrigerating cut, peeled, or cooked fruits and vegetables as soon as possible (within two hours).