What to Know About Cyclosporiasis: A Pitt Expert’s Guide
Photo: Debby Hudson
As cases of cyclosporiasis emerge, a University of Pittsburgh expert explains how the parasite spreads and how to stay safe during the warmer months.
As warmer weather arrives, public health officials are reminding the public about a persistent gastrointestinal illness known as cyclosporiasis. Caused by the microscopic parasite *Cyclospora cayetanensis*, this infection can cause significant discomfort and disruption to daily life. With recent reports highlighting its seasonal nature, understanding how to prevent infection has become a priority for health experts.
Dr. Amesh Adalja, a senior scholar at the Johns Hopkins Center for Health Security and an infectious disease expert who has held an adjunct assistant professorship at the University of Pittsburgh, recently broke down the key facts surrounding the illness. According to experts, cyclosporiasis is primarily a foodborne infection. Unlike many other pathogens that are transmitted through person-to-person contact, *Cyclospora* is typically contracted by consuming food or water that has been contaminated with feces.
“The classic vehicle for this parasite is fresh produce,” Dr. Adalja noted. Specifically, imported berries, basil, cilantro, and lettuce are frequently implicated in outbreaks. Because the parasite takes time to become infectious after being shed in stool, the illness is not usually passed directly from one person to another. Instead, the cycle begins when contaminated water is used to irrigate crops or wash produce before it reaches grocery store shelves.
The symptoms of cyclosporiasis can be intense and often mimic other forms of food poisoning. The most common symptom is watery diarrhea, which can be severe. Patients may also experience a loss of appetite, weight loss, stomach cramps, bloating, nausea, and fatigue. Some people may also experience a low-grade fever and body aches. A distinguishing feature of this illness is its persistence; without proper treatment, symptoms can last for several weeks or even months and may seem to improve before suddenly returning.
Preventing cyclosporiasis requires a combination of vigilance at the supply chain level and simple kitchen hygiene. While consumers cannot detect the parasite by sight, smell, or taste, thorough washing of produce is essential. “Washing your fruits and vegetables under running water can help reduce the risk, though it may not eliminate the parasite entirely if it has adhered to the surface of the produce,” experts explain. Additionally, avoiding untreated water when traveling to areas where the parasite is endemic is a critical preventative step.
Diagnosis is generally straightforward but requires specific medical attention. Because standard stool cultures often used to identify common bacteria like *Salmonella* or *E. coli* do not detect *Cyclospora*, patients must specifically request that their healthcare provider order a test for the parasite. If diagnosed, the infection is typically treated with a specific combination of antibiotics, most commonly trimethoprim-sulfamethoxazole (Bactrim).
As the agricultural industry continues to improve food safety protocols, the risk of contamination is managed through stringent regulations on water quality and sanitation in growing regions. However, until the parasite is eradicated from the environment, public awareness remains the best line of defense. By staying informed about seasonal outbreaks and practicing rigorous food safety habits, individuals can significantly lower their chances of contracting this challenging illness.
Consult a healthcare professional.
This article was generated based on trending topic: “A Pitt professor breaks down what to know about the diarrhea-causing cyclosporiasis - Pittsburgh Post-Gazette”