The 2026 summer has experienced a significant surge in cyclospora infections, likely linked to contaminated fresh produce rather than water, given the scale and widespread nature of the outbreak. Cyclospora is a parasite causing gastrointestinal symptoms and requires antibiotic treatment. Understanding its transmission and management is critical for protecting public health.​

• Cyclospora characteristics and symptoms: Cyclospora is a parasite commonly found in untreated water and can contaminate produce via irrigation or washing. It causes symptoms such as vomiting, diarrhea, intestinal cramps, and nausea. The time between becoming infected and becoming sick is usually about one week but can range from 2 days – 2 weeks or more. It takes at least 1 – 2 weeks in the environment (outside the body) for Cyclospora to become infectious after passing in a bowel movement. Therefore, direct person-to-person transmission is unlikely.​

• Treatment and employee health protocols: Cyclosporiasis is treated with antibiotics, and individuals with symptoms lasting more than three days should seek medical evaluation due to possible recurrent symptoms. Employees with confirmed or suspected infection must be excluded from work, following local health department and company guidelines. ​

• Investigation and genetic complexity: Though no official suspect food list has been released, internal reports suggest white onions, green onions, cucumbers, and cilantro are under investigation.Unlike bacteria, cyclospora’s genetic variation complicates tracing its source through DNA analysis, making outbreak investigations more challenging and time-consuming. ​

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Prevention tips​

People can take the following food and vegetable handling recommendations to prevent food borne illness related to fresh produce.​

Wash​

  • Wash hands with soap and water before and after handling or preparing raw fruits and vegetables.​

Prepare​

  • Wash all fruits and vegetables thoroughly under running water before eating, cutting, or cooking.​

  • Fruits and vegetables that are labeled "pre washed" do not need to be washed again at home.​

  • Scrub firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush.​

  • Cut away any damaged or bruised a reason fruits and vegetables before preparing and eating.​

Store​

  • Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible (within two hours).​

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