Cyclosporiasis cases are rising across the United States, prompting ongoing investigations by federal and state public health officials into multiple suspected foodborne outbreaks.
According to the Centers for Disease Control and Prevention (CDC), 843 people have acquired cyclosporiasis within the US as of July 9. Among the reported cases, 86 people required hospitalization, although no deaths have been reported. Cases have been identified in 31 states, and all affected individuals reported eating food in the US without international travel during the 14 days before illness onset.1
Although the CDC is reporting less 1,000 cases, the state of Michigan has reported its case load alone in the state is nearly double the US total number. As of last Friday, the state reported 1,562 confirmed cases with 44 cases requiring hospitalization.2
It is important to note, cases are often underreported as some people do not seek out medical care or do not get tested for it.1 And there is a lag in confirmed cases as coordination efforts work between state health and federal officials and the onset of illness.1
Patients ranged in age from 5 to 88 years, with a median age of 44 years, and 59% were female. Illness onset dates ranged from May 1 through July 5, with a median onset date of June 18.1
The CDC noted that multiple jurisdictions have documented more cases during the past two weeks than were observed during the same period in 2025. Because cyclosporiasis surveillance typically includes an approximately six-week lag between illness onset and reporting, officials expect cases to continue to rise as additional reports are submitted.1
Federal investigators, including the CDC and FDA, are working with state and local health departments to investigate several multistate clusters. The current surveillance total includes both cases linked to clusters under active FDA traceback investigations and sporadic cases that have not yet been associated with a common source. Investigations to identify contaminated food products remain ongoing.1
What You Need to Know
The CDC has identified 843 domestically acquired cases across 31 states as of July 9, with 86 hospitalizations and no reported deaths, while officials continue investigating multiple suspected foodborne outbreaks. Michigan is reporting 1,562 cases and 44 hospitalizations as of July 10.
Federal and state investigators are working to identify contaminated food products through ongoing traceback investigations, although no single source has yet been confirmed. Because reporting lags by about six weeks, additional cases are expected.
Since Cyclospora is most often spread through contaminated fresh fruits and vegetables in the US, health officials recommend washing hands, rinsing produce under running water, scrubbing firm produce, and refrigerating cut fruits and vegetables promptly to reduce the risk of infection.
Cyclosporiasis Transmission
Cyclospora infection can cause a range of gastrointestinal symptoms, although some people may have no symptoms at all. The parasite infects the small intestine and most commonly causes watery diarrhea, often accompanied by frequent and sometimes explosive bowel movements. Without treatment, the illness can last anywhere from a few days to more than a month, and symptoms may resolve only to return one or more times in a pattern of relapse. Symptoms typically develop about one week after infection but can appear anywhere from two days to more than two weeks after exposure.3
People are at greater risk of infection when living in or traveling to tropical and subtropical regions where cyclosporiasis is endemic. In the United States, however, outbreaks have most often been associated with contaminated fresh produce. Because previous infection does not provide lasting immunity, people can become infected with Cyclospora multiple times.3
Cyclospora is transmitted when people consume food or water contaminated with feces containing the parasite. Unlike many other gastrointestinal pathogens, Cyclospora is not immediately infectious after it is shed in stool. Instead, it requires at least 1 to 2 weeks in the environment before it becomes capable of causing infection. As a result, direct person-to-person transmission is considered unlikely.3
Prevention
Fresh produce can carry germs that cause foodborne illness, but a few simple steps can help reduce the risk. Wash your hands with soap and water before and after handling fresh fruits and vegetables, and rinse all produce thoroughly under running water before eating, cutting, or cooking. Produce labeled "prewashed" does not need to be washed again. Scrub firm produce such as melons and cucumbers with a clean produce brush, remove any bruised or damaged areas before eating, and refrigerate cut, peeled, or cooked fruits and vegetables within two hours.4
As this is an ongoing story, check back for new updates as they become available.
