These Fruits, Vegetables May Be Linked To CT's Growing Parasite Outbreak

Cases involving the foodborne parasite are increasing in Connecticut and nationally.

By Michelle Tuccitto Sullo, Patch Staff

Jul 7, 2026 4:14 pm EDT

The ongoing cyclosporiasis outbreak has impacted Connecticut. (US Department of Human Health and Services)

The number of cyclosporiasis cases in Connecticut is rising, with 23 cases reported as of July 1, according to the state Department of Public Health.

The parasitic intestinal infection has been reported in 17 states, including Connecticut, according to the U.S. Centers for Disease Control and Prevention.

The CDC had previously listed the number of Connecticut cases at "between 1 and 10."

Brittany Schaefer, a spokesperson for the state health department, said it conducts interviews to learn more about patients’ illness and possible exposures.

State and federal health officials have not yet identified any foods responsible for the recent cases. Investigations to identify the sources of recent illnesses in the U.S. are ongoing.

As of June 16, there had been 145 cases reported by people in the U.S., and those people had not reported any travel in the two weeks prior.

According to the CDC, past U.S. outbreaks of cyclosporiasis have been linked to different types of imported fresh produce, including basil, cilantro, lettuce, raspberries and snow peas.

“In the U.S., outbreaks of cyclosporiasis have historically been linked to various types of fresh produce,” Schaefer said.

People can get infected by consuming food or water with the parasite. Illness typically begins within a week of exposure. Symptoms may include watery diarrhea, stomach cramps, lack of appetite, fatigue and low-grade fever.

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The Connecticut Children’s Medical Center has issued guidance for parents, including washing fruits and vegetables thoroughly, and making sure to drink clean water at home and while traveling. The CDC recommends steps to prevent getting ill, including washing hands before and after handling raw fruits and vegetables, and washing produce thoroughly under running water before eating, cutting or cooking it.