NEW JERSEY— A rise in reported cyclosporiasis cases has raised questions for New Jersey residents as the foodborne parasite circulates during the summer produce season.
However, the New Jersey Department of Health says there is no known Cyclospora outbreak in the state, despite CDC surveillance data placing New Jersey in the 31-to-80-case category for reported infections this year.
Cyclosporiasis, caused by the parasite Cyclospora cayetanensis, infects the small intestine and can trigger days or even weeks of severe diarrhea, cramping and fatigue.
State health officials say the current cases reflect normal seasonal circulation rather than a cluster linked to a common source.
While investigators have not identified a source for the recent illnesses, previous U.S. outbreaks have been associated with fresh produce including basil, cilantro, berries, leafy greens and snow peas.
Unlike many stomach viruses, cyclosporiasis does not typically spread from person to person.
Instead, people become infected after eating food or drinking water contaminated with the parasite.
"It's also worth noting that not every summer foodborne illness making headlines is a parasite," Dr. Neal Shipley, medical director of Northwell Health-GoHealth Urgent Care, told Patch.
For New Jersey residents shopping for fresh fruits and vegetables or heading to barbecues and outdoor gatherings this summer, food safety experts say simple precautions, such as thoroughly washing produce and preparing food safely, can help reduce the risk of foodborne illness.
Shipley answered common questions about parasites in food, symptoms to watch for and how families can stay safe.
Shipley: "It depends on the parasite. Home freezing isn't a reliable kill step for a lot of them.
With Cyclospora (cyclosporiasis), for example, freezing raspberries may reduce the parasite but doesn't eliminate it.
The same caution applies to raw fish. The FDA requires specific commercial freezing protocols, like minus 4 degrees Fahrenheit for seven days or minus 31 degrees Fahrenheit for 15 hours, to reliably kill parasites like Anisakis, and a standard home freezer doesn't get anywhere near that.
Bottom line: don't count on your freezer to make risky food safe. Cooking is the more reliable step.
Shipley: "Yes, heat is the most reliable way to kill parasites in food. For whole cuts of beef, pork, lamb and veal, cook to a minimum internal temperature of 145 degrees Fahrenheit and let the meat rest for at least three minutes.
Ground meats need to hit 160 degrees, and poultry needs 165 degrees.
When reheating leftovers, bring them back to at least 165 degrees to kill bacteria, and don't rely on how the food looks to judge whether it's hot enough. Use a food thermometer instead of a visual check.
For produce affected by Cyclospora, health officials recommend heating food to 158 degrees or higher."
Shipley: "Washing helps, but it isn't foolproof, especially against hardier parasites. The CDC notes that routine washing and even chemical disinfection are unlikely to fully kill Cyclospora, since the parasite is protected by a tough outer shell that can cling to produce, particularly bumpy-surfaced foods like raspberries.
For general prevention, the USDA still recommends washing, peeling or cooking raw fruits and vegetables, since that reduces risk even if it doesn't guarantee zero risk.
For anything tied to a produce recall or active outbreak, the safest move is to cook it or avoid it rather than rely on washing alone."
Note: Wash fresh fruits and vegetables under clean, running water just before eating, cutting or cooking them.
Gently rub firm produce like apples, cucumbers and potatoes with your hands or a clean produce brush for about 20 seconds to help remove dirt and surface contaminants.
Avoid washing produce with soap, bleach or commercial cleaners, since they are not recommended and can leave harmful residues.
Dry produce with a clean paper towel or cloth towel when possible to help remove additional contaminants.
Shipley: "With Cyclospora specifically, patients commonly present with profuse watery diarrhea, abdominal pain or cramping, bloating, nausea, loss of appetite, weight loss and fatigue.
Less commonly, people may experience vomiting, headache, a low-grade fever, body aches or other flu-like symptoms. Immunocompromised patients are at greater risk for severe or prolonged illness.
Most healthy people will recover without treatment, even if symptoms drag on longer than expected.
The general pattern holds for other parasites too: duration is the biggest clue that separates a parasite from a typical stomach virus, which usually clears up in a day or two.
Giardia symptoms can last two to six weeks.
Cryptosporidium can cause diarrhea and cramping lasting one to two weeks or longer.
If anyone in the family develops vomiting or diarrhea that isn't improving, an urgent care provider can evaluate for a possible foodborne illness rather than waiting it out at home."
Shipley: "Follow the two-hour rule. Perishable food shouldn't sit out at room temperature for more than two hours, and that window shrinks to one hour if it's above 90 degrees, like at an outdoor summer event.
Leftovers should go into the fridge within that same two-hour window, stored in shallow containers so they cool quickly and evenly.
That two-hour clock covers the food's entire time in the 40-degree to 140-degree 'danger zone,' not just how long it's been sitting on your table, so factor in travel time to a barbecue or potluck too.
Once leftovers are refrigerated, toss anything that's been sitting for more than three to four days. When in doubt, don't taste it to check. Just toss it."
Seek medical attention if you develop:
Doctors can diagnose many foodborne illnesses with stool culture or specialized stool PCR testing, and some parasitic infections respond to prescription treatment that shortens the illness.
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