As Michigan's cyclosporiasis outbreak grows, here's what Ottawa County needs to know

As Michigan health officials say the state's cyclosporiasis outbreak has grown to more than 1,500 cases, the Ottawa County Department of Public Health is working to help mitigate the spread.

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. 

Cyclosporiasis is a gastrointestinal illness caused by the microscopic Cyclospora parasite. Unlike many contagious bugs, it cannot be spread directly from person to person. Instead, infection typically occurs through the consumption of contaminated food or water.

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 MDHHS.    

According to the CDC, at least 31 states have reported cases since early May, including Illinois, New York, and Texas.

While authorities have not yet identified the specific source of the current outbreak, historically, Cyclospora contamination has been heavily linked to imported fresh produce.

Tips for restaurants

The OCDPH, working alongside state officials to mitigate the spread, has released a series of strict preparation protocols for commercial food establishments handling high-risk produce:

• Lettuce and leafy greens: Kitchens are advised to purchase whole heads of lettuce rather than pre-washed, bagged mixes. Staff should discard the outer two to three leaves, wash the remaining greens under running water, and cook them whenever possible.
• Fresh herbs (cilantro and basil): Leaves should be separated and washed thoroughly under running water, though cooking remains the safest option.
• Green onions: Handlers should trim the root end, strip the outer layer, and wash thoroughly.
• Raspberries: Due to their delicate and uneven surface, raspberries are difficult to clean effectively. Officials suggest using frozen raspberries or cooking them into applications like pies or jams. Note: While freezing may reduce the parasite, it does not entirely eliminate it.
• Snow peas: Kitchens should vigorously rub the surface of the peas while washing them under running water, or opt to cook them.

Local food service operators looking for case counts, updates or direct guidance are encouraged to contact their designated OCDPH inspector. Inquiries can also be directed to the environmental health team via email at eph@miottawa.org or by phone at 616-393-5645.

Tips for residents

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.

For ongoing updates on this outbreak and other public health initiatives, visit miottawa.org/health or follow the department on Facebook and @miOCDPH.

— Sarah Leach is the executive editor of the Ottawa News Network. Contact her at sleach@ottawanewsnetwork.org. Follow her on Twitter @ONNLeach.