Ohio Health Officials Urge Vigilance During Cyclosporiasis Outbreak

By Andi Anderson

Health officials in Ohio are monitoring an ongoing multi-state outbreak of cyclosporiasis, an intestinal illness caused by the parasite Cyclospora. The Ohio Department of Health has reported 177 confirmed cases across the state, prompting increased awareness about food safety and disease prevention.

At present, investigators have not identified a specific produce grower, supplier, or produce item linked to the outbreak. However, Cyclospora infections are commonly associated with contaminated fresh fruits, vegetables, and herbs. Officials continue to investigate the source while encouraging consumers and food businesses to take preventive measures.

Cyclosporiasis occurs when people consume food or water contaminated with the Cyclospora parasite. The infection affects the small intestine and often causes severe digestive symptoms. The most common symptom is frequent, watery diarrhea, which can sometimes be explosive. Other symptoms may include stomach discomfort, fatigue, loss of appetite, nausea, and weight loss.

The time between exposure and illness is typically about one week, although symptoms can develop anywhere from two days to more than two weeks after infection. Without treatment, the illness may last from several days to more than a month. In some cases, symptoms improve and then return later.

While cyclosporiasis is generally not considered life-threatening, repeated episodes of diarrhea can lead to dehydration. Young children, older adults, and people with weakened immune systems are at greater risk of developing serious complications.

Health authorities noted that several foods have been linked to previous Cyclospora outbreaks in the United States and Canada. These include bagged salad mixes, fresh cilantro, fresh basil, raspberries, snow peas, and green onions.

To reduce the risk of infection, consumers are encouraged to follow basic food safety practices. Fresh produce and herbs should be thoroughly washed under clean running water before eating, even if they will be peeled. Cooking food to 158°F (70°C) or higher is known to kill the Cyclospora parasite.

Additional recommendations include washing hands with soap and water before and after preparing food, cleaning fruits and vegetables carefully, removing damaged portions of produce, sanitizing kitchen surfaces and utensils, and properly refrigerating cut or cooked produce.

Individuals experiencing ongoing gastrointestinal illness, especially persistent diarrhea, should contact a healthcare provider and seek appropriate testing. Treatment generally includes antibiotics, adequate rest, and drinking plenty of fluids to prevent dehydration.

Ohio State University Extension is continuing to communicate with stakeholders and experts regarding the outbreak and will provide additional updates as more information becomes available. Following recommended food safety practices remains one of the most effective ways to protect against infection and maintain public health.

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