Cyclosporiasis cases in Michigan rise above 3,700
Published in News & Features
DETROIT — The number of cyclosporiasis cases in Michigan rose to 3,762 as of Wednesday morning, a 13.7% increase over Tuesday, the Michigan Department of Health and Human Services said.
That's a smaller percent increase than that between Monday and Tuesday ― 25%. Tuesday's case total was 3,309.
Forty-four people have reportedly been hospitalized, MDHHS said.
Cyclosporiasis is a parasitic illness that usually causes frequent, watery and explosive diarrhea. As of July 13, most of the more than 3,000 cases were concentrated in Southeast Michigan, with at least 339 cases in Wayne County, at least 290 cases in Washtenaw County and at least 258 cases in Monroe County.
Investigations into the outbreak indicate there is a "likely common source" linking cases in Michigan, Ohio, West Virginia and Kentucky, officials with the U.S. Centers for Disease Control and Prevention said during a conference call with reporters Tuesday. However, federal officials have not yet identified that common source.
Current test results point to lettuce or salad greens as the culprit, MDHHS announced Monday afternoon, although the agency said that "other food items cannot be completely ruled out." No specific type of produce, grower or supplier has been identified as the source, the state health department said.
Federal and state health officials are investigating whether Taco Bell restaurants played a role in the outbreak, according to two individuals familiar with the investigation who spoke with The Washington Post.
Some people who became ill told investigators they had eaten at Taco Bell, an individual told The Post. But others who became sick had not eaten there, suggesting the outbreak extends beyond the chain.
How to avoid cyclosporiasis
To avoid cyclosporiasis, experts urge consumers to wash all produce and cook it rather than eating it raw whenever possible.
For lettuce and salad greens, the state health department recommends:
•The purchase of whole heads of lettuce rather than pre-washed, bagged lettuce or pre-mixed salad kits.
•The discarding of the two or three outer layers of leaves before preparation.
•Washing the inner leaves thoroughly under clean, running water.
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