Maryland Cyclosporiasis Cases Jump to 69, With 65 Reported Since May 1

Q: Washing produce may not be enough. What is the only guaranteed way to make your fresh vegetables safe to eat?

Cooking them is the only reliable way to make fresh vegetables safe to eat against Cyclospora. Health experts and federal guidance say washing produce under running water is still important, but it does not guarantee removal of the parasite that causes cyclosporiasis. Cyclospora can cling to produce and is resistant to standard rinsing and common sanitizers. That is why Maryland doctors, amid the current spike in cases, have warned that washing alone may not be enough. The dependable safeguard is heat. Cooking vegetables to at least 158°F (70°C) is expected to inactivate the parasite; some public health guidance says heating to 176°F (80°C) or higher is effective. Boiling or thoroughly cooking produce is therefore the only method experts describe as reliably protective. That matters especially now because investigators have not identified a single source for Maryland’s cases, and experts suspect contamination may be occurring higher up the supply chain. Until more is known, people who want to reduce risk should favor cooked produce over raw leafy greens, prepackaged salads, and other ready-to-eat vegetables. If someone develops diarrhea lasting more than a day or two, especially with fatigue or signs of dehydration, doctors say they should seek medical care and ask about testing for Cyclospora, because treatment is available.

3 articles · Updated · WBAL TV Baltimore · Jul 15

Maryland health officials confirmed 69 cyclosporiasis cases through July 14, more than double last week's count, with 65 of them reported since May 1.
No common source has been identified, and the state said the tally includes both domestically acquired infections and cases tied to international travel.
Cyclospora, a parasite spread through contaminated food or water, typically causes watery diarrhea, nausea, cramps and fatigue within one to 14 days; doctors warned dehydration is the biggest risk during extreme heat.
Physicians said Maryland usually sees only a few cases a year, suggesting contamination may be occurring farther up the supply chain, while some local farmers argued their produce carries lower risk because it is handled less.