Cyclospora Is Sickening Thousands. Here’s How to Lower Your Risk

On July 16, 2026, the Food and Drug Administration launched an investigation into a multistate outbreak of cyclosporiasis, a foodborne illness caused by the parasite Cyclospora cayetanensis that can result in weeks of severe diarrhea.

Health officials have traced the outbreak to shredded iceberg lettuce imported from Mexico by Taylor Farms, a U.S.-based fresh-produce company, and served at multiple Taco Bell locations. The outbreak has sickened at least 1,947 people in nine states and resulted in 98 hospitalizations. No deaths have been reported.

Taylor Farms recalled the implicated lettuce on July 17. The FDA later retracted a positive test result after a quality-control review determined it was a false positive, noting that all other tests were negative. Mexican authorities also reported that tests of lettuce and water from the growing region found no signs of the parasite. The FDA said “overwhelming epidemiological data,” including patterns among patients and supply-chain records linking the illnesses to the company’s lettuce, supported the recall. The investigation remains ongoing.

The federal government’s ability to detect and contain the widespread cyclospora outbreak may have been affected by recent staffing cuts and changes in reporting requirements: Federal food safety staffing reductions began in January 2025, and the Centers for Disease Control and Prevention (CDC) made cyclospora reporting optional beginning in July 2025. State health departments participating in the CDC’s Foodborne Diseases Active Surveillance Network (FoodNet) are now mandated to track only two of the eight most common foodborne microbes: E. coli and salmonella.

The fast food outbreak accounts for just a fraction of a much larger national surge: Since May 1, CDC has tracked a record-breaking 4,173 confirmed cases across 41 states, with an additional 7,400 suspected cases pending confirmation. These summer numbers far exceed last year’s total of 249, and the annual average of 2,800 infections.New York State has logged 632 cases during this time frame

How the parasite spreads

The cyclospora parasite thrives in tropical and subtropical countries like Haiti, Peru, and Mexico. It spreads via the fecal-oral route when food or water is contaminated with infected human feces. There is no evidence that cyclosporiasis is spread from person to person. In the United States, imported produce — irrigated with tainted water — is the most common source of infection. Unlike other microbes like E. Coli or salmonella, standard industrial chlorine washes do not kill Cyclospora.

Iceberg lettuce is only one potential source. Basil, cilantro, parsley, snow peas, raspberries, and bagged salads have also been frequently linked to cyclospora infections. The parasite clings to the crevices and ridges of these foods, making it difficult to wash away. Although cooking kills cyclospora, the fruits and vegetables most commonly associated with infection are usually eaten raw.

Know the symptoms 

Not everyone infected with the parasite gets sick. Those with symptoms usually sicken a week after consuming contaminated food or water. The infection causes stomach cramps, fever, fatigue, and explosive, watery diarrhea. While most mild cases clear up on their own, untreated (or partially treated) infections can last for weeks or recur. Cyclosporiasis is rarely fatal. 

Those at highest risk for severe or prolonged symptoms include older adults, young children, and individuals with weakened immune systems due to cancer, chemotherapy, or HIV/AIDS.

Contact your health care professional if you have ongoing signs of cyclosporiasis. Your provider can diagnose the infection with a specialized stool test. If confirmed, the infection is effectively treated with antibiotics.

How to reduce your risk

To avoid becoming sick from cyclospora follow these precautions: 

• Wash your hands before and after handling raw produce. 
• Remove and discard the outer leaves of veggies such as lettuce or cabbage. 
• Rub or scrub raw produce under cool running water — even if labeled as pre-washed; soap is unnecessary. 
• Use a separate cutting board for fruits and vegetables to avoid cross contamination. 
• Refrigerate prepared produce within two hours.  
• Avoid drinking or cooking with untreated water if traveling to high risk countries. 

Dr. Mary Jenkins, a contributor to the Herald and member of its board of directors, retired after nearly 40 years as a family practice physician in New York state.