Record‑Setting Cyclospora Outbreak: What Northwestern Experts Say About Staying Safe

Across at least five states, a wave of gastrointestinal illness traced back to the parasite Cyclospora is making the rounds. The culprit? Shredded iceberg lettuce that landed on Taco Bell menus, prompting a massive recall of lettuce grown in central Mexico. With more than 1,600 reported cases, public health officials say we’re looking at the biggest Cyclospora outbreak the United States has ever seen.

Why is it so hard to track? For starters, the bug has a long incubation period – usually a week to ten days after you eat something contaminated – so people often don’t connect the dots. Add to that the fact that routine stool tests rarely screen for this parasite, and you end up with a lot of under‑reported infections.

To cut through the confusion, Northwestern Now talked with two campus specialists: Bethany Doerfler, a senior clinical research dietitian at the Digestive Health Institute, and Dr. Stephen Chang, an assistant professor of gastroenterology. Their advice is both practical and reassuring – you don’t have to abandon fresh fruits and veggies, just be a little smarter about how you handle them.

Cooking can be your best friend. Doerfler says that heating high‑risk greens and herbs to at least 160°F (about 71°C) will kill Cyclospora. “Grilling, steaming, or tossing vegetables into a soup are simple tweaks that make a big difference,” she notes. The good news is that many produce items – think avocados, bananas, melons – have thick skins you can wash and peel, reducing any chance of contamination.

But she’s not advocating a diet of only canned food. “Keep eating your plants,” Doerfler urges. “Just vary the types you buy and consider cooking them when the recipe allows.” In fact, she and her family have started frequenting their local farmers market, opting for loose, locally grown greens instead of pre‑bagged lettuce, and cooking them whenever it fits their meals.

When it comes to symptoms, Dr. Chang points out that Cyclospora feels a lot like any other stomach bug: cramping, watery diarrhea, loss of appetite, maybe a low‑grade fever or a little nausea. “Those signs overlap with viral infections, bacterial gastroenteritis, and even non‑infectious conditions like IBS,” he explains. The kicker? Cyclospora can linger for weeks or even months if left untreated, which is why persistent diarrhea warrants a doctor’s visit.

Who should be most worried? Children, older adults, and anyone with a weakened immune system tend to experience tougher bouts. Still, most healthy adults recover without serious complications once they get the right medication.

If you’re wondering whether a recent salad is to blame, remember the timeline: symptoms typically surface seven to ten days after exposure. “We still have to consider more common causes first,” Chang says, reminding patients not to jump to conclusions.

Should you see a doctor? Absolutely, if diarrhea lasts more than a few days, especially with fever, dehydration, or worsening pain. Doctors will take a thorough history and may order stool tests specifically designed to detect Cyclospora.

Bottom line: you don’t have to ditch fresh produce. Wash produce well, cook higher‑risk items, and stay alert to lingering symptoms. With a few mindful steps, you can keep enjoying the nutrients of fruits and vegetables while steering clear of this pesky parasite.