COLUMBIA – The University of Missouri Extension has released a fact sheet on Cyclospora.
Cyclospora is a foodborne parasite that causes intestinal illness through consumption of contaminated food or water.
Prevention requires proper hygiene, safe produce handling, sanitation practices and effective controls throughout farming, processing and food preparation.
Cyclospora (Cyclospora cayetanensis) is a microscopic foodborne parasite that causes an intestinal illness in humans known as cyclosporiasis. Cyclosporiasis is generally not life-threatening; however, it can cause prolonged and severe illness, particularly in vulnerable individuals. In the United States, Cyclospora cases occur every year, with peak reporting typically occurring during the warmer months from May through August.
How is Cyclospora transmitted?
People become infected after consuming food or water contaminated with human feces containing the parasite. Most Cyclospora contamination occurs in the field through fecal-contaminated irrigation water, poor worker hygiene, inadequate sanitation practices and the use of contaminated or improperly treated manure.
What are the symptoms?
Symptoms usually begin within 5-7 days and include watery diarrhea (the most common symptom), loss of appetite, cramping, weight loss, nausea, body aches and fever. A typical pattern of Cyclospora infection is that symptoms may temporarily subside and then recur, resulting in repeated episodes of illness.
How long do symptoms last?
The illness may last from several days to more than a month. If you are experiencing symptoms, consult a healthcare provider. Severity and duration of symptoms vary depending on an individual’s health status and medical history. Most people with healthy immune systems recover without specific treatment. Individuals infected with cyclosporiasis who experience diarrhea should rest and drink plenty of fluids to help prevent dehydration.
Who is at risk?
Anyone can become infected with Cyclospora, but severe illness is more likely among older adults, young children, individuals with weakened immune systems, travelers and those with chronic conditions.
Diagnosis and treatment
Cyclospora infection is diagnosed through specialized stool testing, often requiring multiple samples. Cyclospora infection is typically treated with prescribed antibiotics, along with adequate hydration and sufficient rest to support recovery.
Common food sources linked to Cyclospora outbreaks
Contaminated leafy vegetables are a primary source of Cyclospora infection. Outbreaks have been linked to cilantro, parsley, lettuce, spinach, green onions, salad mixes, snow peas, raspberries, blueberries and blackberries.
How can I prevent Cyclospora infection?
- Wash your hands thoroughly with soap and clean water before eating, preparing food or handling fresh produce.
- Wash all fresh fruits and vegetables thoroughly under running water before eating or cooking.
- Prevent cross-contamination by keeping fresh produce separate from raw foods and using clean utensils, cutting boards, and food-contact surfaces.
- Practice good personal hygiene, especially proper handwashing after using the restroom and before food preparation.
- Refrigerate cut fruits and vegetables promptly if they are not consumed immediately.
- Use safe water for drinking, washing produce and preparing foods, especially when traveling or in areas where water safety is uncertain.
- Avoid consuming unwashed fresh produce, particularly leafy greens, fresh herbs and berries that may have been contaminated.
- Follow proper produce handling practices, including purchasing fresh produce from reliable sources and storing it properly.
- Thoroughly cook foods when appropriate; adequate heat treatment can help reduce the risk of Cyclospora infection.
For farmers
- Use potable or treated irrigation water.
- Implement Good Agricultural Practices (GAPs).
- Provide workers with handwashing and sanitation facilities.
- Train employees on personal hygiene.
- Prevent fecal contamination of fields and water and manure sources.
- Maintain records for traceability and lot identification.
For food processors
- Source ingredients from approved suppliers.
- Verify supplier food safety programs.
- Implement Good Manufacturing Practices (GMPs) and preventive controls.
- Establish sanitation procedures.
- Maintain lot coding and traceability systems.