Rising Parasite Outbreak in Southeast Michigan Prompts Health Recommendations

As the number of parasite outbreak cases climbs steeply in Southeast Michigan, health officials are urging more preventive measures against foodborne illnesses.

According to the Michigan Department of Health and Human Services (MDHHS), reported cyclosporiasis cases surged to 572 by July 4, a significant increase from 170 just a few days earlier on June 30.

The highest number of cases has been observed in counties such as Monroe, Lenawee, Washtenaw, Wayne, Shiawassee, Jackson, Oakland, and Livingston. Efforts are ongoing to pinpoint the direct cause of the outbreak.

Understanding Cyclosporiasis

So, what exactly is cyclosporiasis? It’s an intestinal illness that stems from a parasite infecting the small intestine.

Diagnosing this illness usually requires testing a stool sample. If a person is infected, they may deal with watery diarrhea and frequent, sometimes urgent, bowel movements.

The symptoms might last anywhere from a few days to over a month without treatment, and relapses can occur. Typically, it takes about a week after infection for symptoms to show, though it can range from two days to over two weeks.

In the U.S., various types of fresh produce have been linked to cyclosporiasis outbreaks, and it’s worth noting that one can get infected with Cyclospora more than once.

Health officials have identified certain foods that have previously been associated with outbreaks in both the U.S. and Canada:

• Bagged salad mixes and kits (which include pre-cut lettuce blends like romaine, iceberg, red cabbage, and carrots)
• Fresh cilantro (coriander leaves)
• Fresh basil
• Raspberries
• Snow peas
• Green onions (scallions)

Anyone who exhibits symptoms of cyclosporiasis is advised to consult their healthcare provider.

Recommendations for Handling Produce

On July 6, MDHHS released guidance on how to properly prepare, process, and serve raw produce, particularly relevant for restaurants and commercial kitchens.

To minimize exposure risk, health officials suggest the following:

• Lettuce/leafy greens: Opt for whole heads instead of pre-washed, bagged options. Discard the outer layers and rinse the inner leaves under running water. Cooking leafy greens is the safest route.
• Cilantro, basil: Wash these thoroughly under running water, separating the leaves, and cooking is preferable.
• Green onions: Trim the roots, discard the outer layer, and wash thoroughly. Cooking them is safest as well.
• Raspberries: Their textured surfaces can harbor bacteria, so they are safest when cooked (think pies or jams). Alternatively, frozen raspberries might be an option, though freezing doesn’t guarantee parasite elimination.
• Snow peas: Rinse under running water while rubbing the surface. Cooking them is recommended.

MDHHS emphasizes these recommendations are especially critical for individuals more vulnerable to dehydration or with weakened immune systems, like those undergoing chemotherapy, organ transplant patients, infants, young children, and the elderly.

General Safety Practices

To further reduce the risk of illness, health officials advise cooking food to at least 158 degrees Fahrenheit and washing all fresh produce with clean running water, even if you plan to peel it.

Food Safety Reminders

Here are some food safety tips from MDHHS:

• Wash your hands with soap and water before and after handling or preparing food.
• Scrub hard fruits and vegetables, like melons and cucumbers, with a clean produce brush.
• Remove any damaged or bruised areas of fruits and vegetables before consumption.
• Sanitize utensils and surfaces after handling food, particularly where fresh produce is stored or prepared.
• Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible.