By Suzanne Templer | Thoughts on Innovation
If you were sitting in my office today, you’d probably ask me the same question I’ve been hearing a lot lately.
“Should I be worried about Cyclospora?”
My answer is simple. Be aware, but don’t panic.
Every summer, we see Cyclospora cases. This year is different. Public health officials are investigating one of the largest outbreaks we’ve seen in years, and the CDC recently updated its recommendations to help people reduce their risk.
That’s why Cyclospora remains in the news, on social media and in conversations with friends and family.
You’ve probably already heard that contaminated fresh produce has been linked to many of these illnesses.
Here’s what I want my patients to know. The biggest mistake I see is people assuming they just have a stomach bug that will eventually run its course.
Cyclospora doesn’t always behave like a typical stomach bug. People may start feeling better, only to have the diarrhea return a few days later. That’s one of the things that makes this infection unique and one of the reasons it can go unrecognized for longer than it should.
Most people develop watery diarrhea, stomach cramps, bloating, nausea, fatigue or loss of appetite about a week after eating contaminated food. Without treatment, those symptoms can continue for weeks, sometimes improving before returning again.
I’ve had patients assume they picked up a second illness when it was actually the same infection.
One of my biggest concerns isn’t just the infection itself, it’s what weeks of diarrhea can do to your body. Prolonged diarrhea can lead to dehydration, weight loss and significant fatigue, making it harder to recover the longer it goes untreated.
If diarrhea lasts longer than expected, goes away and then comes back or simply doesn’t feel like a typical stomach bug, don’t ignore it. Tell your healthcare provider what’s been happening, including any recent travel and the foods you’ve eaten. That information can help determine the next steps and whether additional evaluation is needed.
The good news is that once Cyclospora is identified, we know how to treat it. An antibiotic can clear the infection, and getting the right diagnosis means you can stop wondering why you keep getting sick and start feeling better.
Of course, we’d all rather prevent it in the first place.
You don’t need to stop eating fresh fruits and vegetables. In fact, I’d encourage you not to. They’re still some of the healthiest foods you can eat.
Instead, spend a few extra minutes preparing them safely. Wash produce thoroughly under running water before eating, cutting or cooking it, even if the package says it’s already been washed. Scrub firm produce, such as melons and cucumbers, with a clean produce brush and cut away bruised areas. Delicate fruits like raspberries have tiny crevices that make them harder to clean completely, but washing them is still worthwhile.
Summer in Arizona means backyard barbecues, family gatherings and meals built around fresh salads, fruit and vegetables. Safe food handling is one of the simplest ways to reduce your risk without giving up foods that are good for you.
If there’s one thing I’d like you to remember, it’s this: don’t let the headlines frighten you, but don’t ignore symptoms that don’t follow the usual pattern.
So, should you be worried? I’d still say no. But you should be informed. Knowing when symptoms don’t fit the pattern and when it’s time to call your healthcare provider can make all the difference.
Wash your produce. Listen to your body. And if something doesn’t seem right, don’t wait weeks hoping it’ll resolve on its own. The sooner we identify what’s making you sick, the sooner we can help you get back to enjoying your summer.
Editor’s Note: Suzanne Templer is an infectious disease physician at HonorHealth
