Michigan health officials say the state’s cyclosporiasis outbreak has grown to more than 1,500 cases.
As of July 10, the Michigan Department of Health and Human Services has received 1,562 reports since June 22. Health officials say 44 people have been hospitalized.
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 was first reported in late June, after the Monroe County Health Department said 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 9, cases have been confirmed in 40 counties, with Monroe County reporting the most, at 215.
Michigan averages about 50 cases per year
According to the CDC, at least 31 states have reported cases since early May, including Illinois, New York, and Texas
MDHHS recently launched a cyclosporiasis outbreak webpage, where case counts are updated daily by 11 a.m. ET. The state will provide an update on hospitalization status and detailed outbreak data on Thursdays.
What’s causing the outbreak?
Health officials are still working to determine the cause or causes of the recent burst in cases, whether that be a supplier, grower or type of produce
According to MDHHS, 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.
