What are the symptoms of cyclosporiasis?
Cyclosporiasis causes fun symptoms like the aforementioned explosive diarrhea, stomach cramps, loss of appetite, gassiness, and nausea and vomiting. Luckily, most people recover from cyclosporiasis on their own.
“For mild gastrointestinal symptoms, you don’t necessarily need to go to the doctor,” says Ferric Fang, MD, a microbiologist at UW Medicine who specializes in studying and treating infectious diseases. “Even if it is cyclosporiasis, it’s often a self-limiting illness. If you’re only sick for a few days and only mildly ill, I wouldn’t be concerned.”
“Mildly ill” might not feel mild if you’re running to the toilet every few hours. But as long as you are able to stay hydrated and start feeling better within a few days, you shouldn’t need to go to the doctor unless you’re at higher risk for complications, such as if you have a weakened immune system.
If you can’t keep liquids down, or if the diarrhea goes away and then keeps coming back and interfering with your life, it’s time to go to the doctor. Make sure to mention cyclosporiasis and ask if you should be tested for it.
Foods that are safer from Cyclospora
Since the food source (or sources) of the recent outbreaks still isn’t super clear, it’s not a bad idea to be a little more selective at the grocery store and in the kitchen. Here are some things to keep in mind:
Avoid bagged lettuce, berries and herbs
By now, you might have heard to avoid bagged, pre-chopped lettuce and instead choose a head of lettuce and remove the outer leaves. But are there other foods that are more prone to Cyclospora?
Past outbreaks have been linked to berries and fresh herbs like basil and cilantro, says Fang.
Choose produce you can thoroughly wash or cook
“Once the food is contaminated, the parasite is very hardy,” he says. “It can persist indefinitely on the surface of the foods.”
Unless, of course, you cook the food. Cooking food thoroughly to at least 158 degrees Fahrenheit kills Cyclospora.
Washing produce thoroughly can help dislodge some of the parasites, but that strategy only works if the surface of the produce is smooth: Raspberries, for example, have too many crevices in which the parasite can hide.
Safer produce right now is either what you can cook or what you can thoroughly wash. Fruits and veggies with a removable outer layer are great, too. Some ideas:
Fruits you can peel or easily wash: Melon, avocado, apples, pears, peaches, nectarines, plums, watermelonVeggies you can cook: Broccoli, asparagus, cauliflower, potatoes, bok choy, collard greens, corn, sweet potatoes, Brussels sprouts, cabbageBeans, legumes, mushrooms and grains are also healthy sources of fiber and other nutrientsKnow the source of your produce
And since it’s farmers market season, it isn’t a bad idea to support your local farmer. Produce from small farms isn’t necessarily inherently safer from parasites like Cyclospora — it depends on the individual farming practices. But Cyclospora is mostly found in warm tropical or subtropical regions and spreads most readily in areas lacking widespread water treatment, so locally sourced produce is very unlikely to harbor Cyclospora, Fang says. Plus, farmers should be able to answer any questions you have about their operations, and local produce isn’t as likely to be part of a nationwide recall.
Keep eating your veggies
The most important takeaway? Don’t stop eating fruits and veggies. There have been reports in the news about produce sales declining at grocery stores, and while it’s understandable if you want to take a break from some of the likelier Cyclospora culprits, don’t forget that produce is an essential part of a healthy diet.
Frozen and canned veggies, produce you’ll cook, and locally sourced fruits and vegetables with peels or outer layers (or at least no crevices for parasites to hide in) are all safe options right now.
