Michigan Considers Lettuce as Possible Source in Parasitic Illness Outbreak
The Michigan Department of Health and Human Services (MDHHS) reports a possible link between lettuce or salad greens and an outbreak of cyclosporiasis. Health officials have not yet pinned down the exact produce, grower, or supplier. Dr. Natasha Bagdasarian, MDHHS Chief Medical Executive, emphasized the need for public awareness despite the uncertainty about the outbreak source.
Dr. Bagdasarian noted that lettuce frequently appears in the investigation. Continued updates are promised as more information becomes available. Instead of buying pre-washed or bagged lettuce, officials advise purchasing whole heads. They recommend discarding the outer leaves and thoroughly washing the inner ones. Cook any greens that can be cooked to at least 158 degrees.
Typically, Michigan sees about 50 cyclosporiasis cases per year. However, this outbreak, which began in late June, has increased to 2,640 cases statewide. There have been over 40 hospitalizations. Other cases have emerged in Midwest states as well. Dr. Ambreen Malik, infectious disease expert at University of Michigan Health Sparrow, stated the long incubation period and expansive food distribution network complicate source identification.
Cyclosporiasis is caused by Cyclospora cayetanensis, spread through food or water contaminated with feces, and generally not from person to person. The Centers for Disease Control and Prevention has linked U.S. foodborne outbreaks to various fresh produce, including basil and cilantro. Infected individuals may experience symptoms such as watery diarrhea, sometimes with intense bowel movements, along with appetite loss, abdominal cramps, bloating, nausea, vomiting, and mild fever. A stool sample is needed for diagnosis, and antibiotics can treat the infection.
Officials stress washing all fruits and vegetables under running water before consuming, cutting, or cooking them. Firm produce should be scrubbed with a clean brush, and any damaged areas should be cut away. Refrigerate any cut, peeled, or cooked produce promptly.