Outbreak of Cyclosporiasis in Michigan Linked to Salad Greens

State health officials announced on Monday that a cyclosporiasis outbreak, affecting over 2,600 residents in Michigan, is likely associated with contaminated lettuce or salad greens. This illness has raised concerns since it began spreading late last month.

Health experts are actively investigating how the parasite made its way into the food supply, focusing particularly on this recent surge in cases.

The Michigan Department of Health and Human Services indicated that, while current tests suggest lettuce is a common factor, they are still considering other foods as potential sources. So far, no specific type of lettuce or supplier has been singled out.

In a statement, Natasha Bagdasarian, the state’s chief medical executive, emphasized the need for residents to stay informed about the outbreak. She noted that even though they haven’t pinpointed an exact source yet, lettuce keeps coming up in their investigations. Updates will continue as more information becomes available.

Previous outbreaks of cyclosporiasis across the U.S. and Canada have been tied to various foods, including bagged salads, fresh herbs, and certain fruits and vegetables.

This parasite can lead to symptoms like watery diarrhea, nausea, and stomach cramps, typically contracted from consuming contaminated food or drink.

As of the latest report, state officials recorded over 2,640 cases, a stark increase compared to the usual 40-50 cases seen annually. Over 1,000 individuals who contracted the parasite have been interviewed as health workers attempt to determine a clear source.

Collaboration between state health authorities and federal agencies is ongoing to track the spread of this outbreak. According to the Centers for Disease Control and Prevention, there have been 843 reported cases across 31 states since May.

Given the complexity of the outbreak, it may take time for health agencies to wrap up their investigations.

To minimize the risk of contracting cyclosporiasis, experts advise consumers to thoroughly wash all produce and, if possible, cook items rather than eating them raw. For those specifically consuming lettuce and salad greens, a few recommendations have been made:

• Opt for whole heads of lettuce instead of pre-washed, bagged varieties.
• Remove the outer layers of leaves before preparation.
• Rinse the inner leaves well under clean, running water.