MICHIGAN
Cyclosporiasis cases increase by 270 in Michigan. No new deaths
Dan BassoSarah MooreUSA TODAY NETWORK
Aug. 4, <a href="https://healthylife7.com/nmrd-arrives-at-mhsrs-2026/” title=”NMR&D Arrives at MHSRS 2026″>2026, 2:46 p.m. ET
Michigan health officials added nearly 300 cases of cyclosporiasis to the statewide count on Tuesday afternoon, Aug. 4, although the number of deaths remained unchanged
The Michigan Department of Health and Human Services reported 11,508 Michigan residents have been sickened with diarrheal parasitic cyclosporiasis — about a 274 jump in cases from Monday’s update, Aug. 3
Two deaths were reported this week in connection with the parasite in Michigan, the MDHHS announced on Monday. The toll has not increased
“According to medical records, both individuals had significant underlying health conditions that may have been impacted by cyclosporiasis and dehydration. The two Michigan cases became ill prior to the voluntary recall of iceberg lettuce announced by U.S Food and Drug Administration on July 17,” the MHDDS said
The U.S. Centers for Disease Control and Prevention posted on its website on Aug. 3 that it is “aware of two cyclosporiasis-related deaths in people with underlying health conditions from Michigan as part of this outbreak.”
According to the latest county-by-county data, as of July 30, Wayne County had the highest number of reported cases with 1,379. Oakland County reported 1,043 cases. Cases have been reported in 72 of 83 Michigan counties as of July 30
Cyclosporiasis is an illness caused by a microscopic parasite called Cyclospora cayatenensis. The parasite can contaminate fruits and vegetables that come into contact with feces. The illness is most common in tropical and subtropical regions of the world
The current outbreak has been linked tolettuce sold in several states
When people get sick, the prominent symptom is watery or explosive diarrhea in addition to stomach cramps, loss of appetite, weight loss, nausea, fever or possibly vomiting, per the MDHHS
To reduce your risk of ingesting the parasite, residents are urged to wash their produce and hands thoroughly before cooking or eating
“Although most people know animal products must be handled carefully to prevent illness, produce, too, can be the culprit in outbreaks of foodborne illness,” the U.S. Food and Drug Administration said
Cooking food to 158 degrees and washing thoroughly can reduce the risk of contracting the parasite
Here’s more on how to protect yourself from getting the parasite and the case-by-county breakdown in Michigan, viewable at the bottom of the story:
How do I properly clean my produce? Steps to follow
Here are seven steps to effectively wash your fruits and vegetables before use, according to the FDA:
- Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
- If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
- Rinse produce before you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
- Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
- Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
- Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
- Remove the outermost leaves of a head of lettuce or cabbage.
How to prepare different types of food
Shopping for produce locally, limiting the quantity to avoid spoiled produce and waiting to wash just before use are other recommended tips from to the Colorado State University Extension
In addition to washing, experts say you should take several other steps while preparing raw fruits and vegetables to minimize the risk
- Leafy green vegetables: Separate and individually rinse the leaves of lettuce and other greens, discarding the outer leaves if torn and bruised. Leaves can be difficult to clean so immersing the leaves in a bowl of cold water for a few minutes helps loosen sand and dirt. Blot dry with paper towels or use a salad spinner to remove excess moisture.
- Firm produce: Wash well or peel to remove waxy preservative.
- Root vegetables: Peel potatoes, carrots, turnips and other root vegetables, or clean them well with a firm scrub brush under lukewarm running water.
- Melons: Use a vegetable brush and wash melons thoroughly under running water before peeling or slicing.
- Hot peppers: When washing hot peppers, wear gloves and keep hands away from eyes and face.
- Soft fruits: Wash under running water and dry with a paper towel.
- Grapes, cherries and berries: Store unwashed until ready to use but separate and discard spoiled or moldy fruit before storing. Wash gently under cool running water right before use.
- Mushrooms: Clean with a soft brush or wipe with a wet paper towel to remove dirt.
- Herbs: Rinse by dipping and swishing in a bowl of cool water and dry with paper towels.
How long should I rinse/soak my fruit and vegetables for?
The duration of the wash depends on the food. For instance, leafy greens should be rinsed for a couple minutes to clear all crevices, per the CSU Extension. Porous foods like strawberries, cantaloupe or green onion are recommended to be rinsed for 20 seconds while smooth-surfaced foods like apples or watermelons may be rinsed for 10 seconds
Contact Sarah Moore @ smoore@lsj.com
