More than 1200 people in Michigan are sick. Just one state. But it’s not isolated there. The CDC sees cases in at least 17 different states right now. It’s spreading. And like many things involving dirt and water, it prefers the summer.
What are we even dealing with?
It’s a parasite. Cyclospora doesn’t care about shaking your hand or hugging your aunt. You don’t catch it from people. You catch it from your plate. Usually contaminated produce. Think lettuce, basil, cilantro. Bagged salad mixes that looked fine on the shelf. Raspberries.
We still don’t know exactly which food sparked this specific nationwide wave. That part remains a mystery.
The stomach flu that won’t quit
Most folks get sick about a week after eating something tainted. Sometimes it’s two days. Sometimes two weeks. Wait and see? Don’t.
The symptoms feel standard enough at first. Nausea. Bloated feeling. Cramps. But then the diarrhea starts. And here is the kicker. It does not stop. Normal stomach bugs? They pass in a few days. Cyclosporiasis hangs around for weeks. Months even.
So if your stomach issues stretch beyond three days, see a doctor. This isn’t a “wait it out” situation. Treatment exists. It is a ten-day course of antibiotics. Simple, if you catch it in time.
“Diarrhea for more than three days is your body screaming for help.”
Who gets hurt worst?
Technically anyone can get it. But some systems break down faster. Children. The elderly. Pregnant people. Those with chronic illnesses or taking chemotherapy. These bodies fight harder, sweat more, lose fluids rapidly. Dehydration is the real enemy here. The parasite breaks you open, but the fluid loss kills the momentum.
Why the heat matters
May to August is prime time for this bug. The parasite loves warm, humid air. It needs heat to mature. To become infective. If it’s cold, it sits there. Dozing off. Summer turns it into a threat.
Plus we change our habits. We buy more raw produce in summer. We import fruits and veg from warmer climates. The supply chain meets the weather pattern. Bad combo.
Protect the gut
You can wash it away. Mostly. Wash your hands for twenty seconds before prepping food, before eating, and definitely after the bathroom. It sounds like a broken record. It is necessary.
If you buy produce, wash it. Scrub it. Don’t just rinse it and call it clean. Get it into the fridge as soon as you get home. Cold slows the parasite down. Warmth speeds it up. Choose the side of the cold.
The data gets fuzzy
Here is the inconvenient part. As of July 2025 the CDC no longer forces everyone to report cyclosporiasis cases through its active surveillance network. Providers and labs still talk to state health departments. They still log confirmed cases. But the national picture gets harder to paint. Are there more cases than we see? Maybe. Probably.
We eat globally now. Food moves faster than we think. Sanitation helps. Surveillance helps. Knowing the signs helps. The rest? It’s on the produce aisle. Or in your hands.
