CT Diarrhea Parasite Cases Jump; Health Officials Issue Guidance

The number of confirmed cyclosporiasis cases this year in Connecticut has jumped to 35 as of July 13, according to the state Department of Public Health.

This is up from the 23 confirmed cases as of July 1. Connecticut's first case of this year was reported on May 2.

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In comparison, the state had just 19 cases by mid-July last year.

Of the 35 cases this year, health officials have determined 22 originated in the U.S., and five were linked to international travel. Officials are still trying to determine if the other cases were acquired in the U.S. or abroad.

The intestinal illness is caused by a parasite which gets into the body through contaminated food or water. The most common symptom is frequent, watery diarrhea.

The illness has been reported in 31 states as of July 9, according to the U.S. Centers for Disease Control and Prevention.

Connecticut and U.S. health officials have not yet identified any specific food source responsible for the cases, though an investigation is ongoing.

In the past, U.S. outbreaks of cyclosporiasis have been linked to bagged salad mixes, cilantro, basil, raspberries, snow peas, and green onions, health officials said.

The department is urging Connecticut residents to follow safe food-handling and produce-washing practices to help reduce their risk of getting the illness.

"Take a few simple precautions with fresh produce this summer,” Department Commissioner Manisha Juthani said. “Washing your produce thoroughly, buying whole heads of lettuce instead of pre-washed bagged varieties, and cooking herbs and leafy greens when possible are steps that go a long way."

On Monday, the department issued the following recommendations:

• Wash all fresh produce under clean running water before eating, even if you plan to peel it.
• Buy whole heads of lettuce rather than pre-washed, bagged salad mixes. Remove and discard the outer two to three layers of leaves and wash inner leaves under running water.
• Wash cilantro, basil, and green onions thoroughly under running water, separating leaves. These items are safest when cooked.
• Cook produce when possible. Heating food to 158°F (70°C) or higher kills Cyclospora.
• Wash hands with soap and water before and after handling or preparing food.
• Scrub firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush.
• Wash and sanitize cutting boards, surfaces, and utensils before and after handling food.
• Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible.

Read more:

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