A Cyclospora infection can be prevented by avoiding food and water that is contaminated with feces, most specifically by washing your hands and thoroughly rinsing fresh produce as well as cooking food to at least 158 F.
Rinse all fresh fruits, vegetables and herbs thoroughly, even if it's labeled pre-washed and use a clean produce brush on firm skinned items like cucumbers and melons and remove any damaged or bruised parts before eating or prepping produce and cook food when possible as heat destroys the parasite that causes Cyclosporin effectively, so cook any produce to 158 F if any contamination is a concern.
Always wash your hands often using soap and water before and after handling raw food, clean cutting boards, utensils and counters with hot soapy water after use and avoid untreated surface water or ice when traveling in areas with poor sanitation and stay informed about any local food recalls and avoid eating recalled items.
To prevent or avoid illness from Cyclospora, you should avoid raw, unwashed, or precut fresh produce—particularly imported leafy greens, bagged salad mixes, fresh herbs like basil and cilantro, and berries like raspberries.
Standard rinsing does not reliably kill the parasite; thorough cooking to 158°F (70°C) is required to destroy it.
High-Risk Foods to Avoid or Cook Thoroughly to avoid Cyclospora include:
Leafy Greens: Bagged, pre-cut, or shredded lettuce and salad mixes.
Fresh Herbs: Imported or raw basil and cilantro.
Delicate Berries: Fresh raspberries and fruit mixes.
Other Produce: Snow peas, snap peas, and green onions.
Damaged Fruit: Any bruised, damaged, or moldy fruits and vegetables.
Safer Alternatives and Handling Tips to avoid Cyclospora infection include:
Cooked Produce: Heat vegetables and fruits to an internal temperature of at least 158°F (70°C) to safely kill the parasite.
Thick Peels: Choose whole fruits you can peel yourself, such as bananas, oranges, and melons (after scrubbing the rind).
Check Recalls: Monitor active public health advisories from the Centers for Disease Control and Prevention or the Food and Drug Administration for specific regional product warnings.
The symptoms of Cyclospora infection are watery diarrhea (frequent bowel movements), loss of appetite and sometimes weight loss, stomach cramps and pain, bloating and increased gas, extreme tiredness and fatigue and nausea.
Less common symptoms of the Cyclospora infection are vomiting, low grade fever and headache and body aches.
The hallmark symptoms of the Cyclospora infection is frequent, watery and sometimes even explosive diarrhea.
The symptoms of the Cyclospora infection often begin around 1 week after eating contaminated food or drinking contaminated water and can last for weeks or even months if left untreated.
The relapsing symptoms of the Cyclospora infection include diarrhea as well as other signs that can seem to get better and then return 1 or more times.
And unlike many other common foodborne illnesses, Cyclospora rarely causes any high fever or significant vomiting.
In some cases, Cyclospora infections can be asymptomatic and some people may show no signs of illness with the Cyclospora infection at all.
A Cyclospora infection can eventually go away on it's own if you have a healthy immune system, although if left untreated the Cyclospora infection often takes a month or longer to go away.
The symptoms of the Cyclospora infection can also cycle and go away briefly and then return.
Antibiotic treatment will clear the Cyclospora infection much faster.
The ongoing watery diarrhea with untreated Cyclospora also creates a high risk of dehydration from severe fluid loss.
Treatment is recommended for a Cyclospora infection and doctors use specific antibiotics like trimethoprim-sulfamethoxazole (TMP-SMX), to cure the infection quickly.
People who are older, pregnant, or have weak immune systems face higher risks and should seek prompt medical care.
With proper treatment for Cyclospora infection, most people feel better within a week or two.