Cyclosporiasis is a foodborne illness caused by the parasite Cyclospora catagenesis, more commonly referred to as Cyclospora. It is commonly associated with contaminated fresh produce and water and can cause outbreaks in restaurants, cafeterias, healthcare facilities, and other food service operations.
Symptoms
People infected with Cyclospora may experience:
- Watery diarrhea (most common symptom)
- Loss of appetite
- Weight loss
- Abdominal cramping
- Bloating
- Nausea
- Fatigue
Causes
Food service establishments can become linked to cyclosporiasis outbreaks when contaminated:
- Leafy greens
- Salad mixes
- Cilantro
- Basil
- Green onions
- Berries
- Other fresh produce
are served raw or minimally processed. Outbreaks are usually traced to contamination occurring before the food reaches the restaurant, often through contaminated irrigation water or poor sanitation practices during growing and harvesting.
Food Safety Practices
Purchase produce from approved suppliers with strong food safety programs.
Wash fresh fruits and vegetables thoroughly before preparation and service. While washing may not eliminate Cyclospora, it can reduce some contamination.
As Cyclospora is resistant to both routine chemical disinfection and washing, these methods alone cannot guarantee its removal. Per the FDA, any produce that can be cooked should be prepared at a temperature of at least 158°F.
Enforce strict employee hygiene, including proper handwashing after restroom use. Infected individuals shed the parasite in feces, which can contaminate food and water.
Exclude ill food workers who have diarrhea until medically cleared, following local health department requirements.
Maintain cleaning and sanitation programs for food contact surfaces and preparation areas.
Unlike many foodborne pathogens, Cyclospora requires 1-2 weeks in the environment before it becomes infectious, making direct person-to-person transmission unlikely. Most cases result from consuming contaminated food or water rather than from an infected food worker directly handling food.
In Confirmed Cases
If someone reports confirmed cylcosporiasis:
- Notify local public health authorities.
- Review produces suppliers and food sources.
- Retain invoices and purchase records for traceback investigations.
- Reinforce employee health and hygiene policies.
- Follow health department guidance regarding exclusion and return-to-work requirements.
For healthcare or long-term care food service environments, cyclosporiasis should be treated as a significant food safety concern because prolonged diarrhea can lead to dehydration and complications in vulnerable populations.