The Michigan Department of Health and Human Services (MDHHS) has raised concerns about a parasitic illness outbreak in Michigan linked to lettuce or salad greens. The ongoing investigation suggests these greens might be the source, although no specific produce, grower, or supplier has been pinpointed.
Dr. Natasha Bagdasarian from MDHHS emphasized that while a definite cause isn’t confirmed, early findings indicate lettuce as a recurring factor during the investigation. Residents are advised to take precautions until more information is available. Dr. Bagdasarian stated, “We want to let Michiganders know what we have learned so far so they can take steps to protect their families.”
Health officials recommend opting for whole heads of lettuce instead of pre-washed or bagged options. Removing the outer layers and thoroughly washing inner leaves is crucial. For leafy greens that can be cooked, ensure they reach a temperature of at least 158 degrees.
The outbreak, starting in late June, reports over 2,640 cases in Michigan, with more than 40 hospitalizations. Other Midwest states are also observing cases. Typically, Michigan encounters about 50 cyclosporiasis cases annually.
According to Dr. Ambreen Malik from the University of Michigan Health Sparrow, the parasite Cyclospora cayetanensis causes cyclosporiasis. It’s spread through food or water contaminated with feces, and symptoms take one to two weeks to manifest, complicating traceability. “We get food produced from all over the United States, including outside of the United States. So it’s really challenging to pinpoint which fresh produce is causing the disease,” she explained.
The Centers for Disease Control and Prevention associates American foodborne outbreaks with various produce types, including basil, cilantro, and raspberries. Symptoms of infection may or may not be present but typically include diarrhea, cramps, and nausea.
Health officials urge, if you experience symptoms, consult a healthcare provider immediately. Diagnosis involves a stool sample, and antibiotics are effective for treatment.
To minimize risk, thoroughly wash all fruits and vegetables under running water before consumption. Use a clean produce brush for firm items, cut away damaged parts, and promptly refrigerate cut produce.
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