Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis. People can become infected with Cyclospora by consuming food or water contaminated with the parasite. People living or traveling in countries where cyclosporiasis is endemic may be at increased risk for infection. Illness occurs most often in tropical and subtropical regions.

Symptoms of cyclosporiasis begin an average of 7 days after exposure to Cyclospora. Symptoms may include the following:

• ​Watery diarrhea (most common)
• Loss of appetite
• Weight loss
• Cramping
• Bloating
• Increased gas
• Nausea
• Fatigue

If a person ill from cyclosporiasis is not treated, symptoms can persist for several weeks to a month or more. Anyone experiencing symptoms of cyclosporiasis should contact their healthcare provider. They can test for Cyclospora and prescribe the correct treatment.

Cyclosporiasis is diagnosed by examining stool specimens. Testing for Cyclospora is not routinely conducted in most U.S. laboratories, even when stool is tested for parasites. Therefore, if indicated, health care providers should specifically request testing for Cyclospora.

In the United States, foodborne outbreaks of cyclosporiasis have been linked to various types of imported fresh produce, such as raspberries, basil, snow peas, mesclun lettuce, and cilantro.

Consumers and retailers should always follow safe fruit and vegetable handling recommendations:

• ​Wash: Wash hands with soap and warm water before and after handling or preparing fruits and vegetables. Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw meat, poultry, and seafood products and the preparation of fruits and vegetables that will not be cooked.
• Prepare: Wash all fruits and vegetables thoroughly under running water before eating, cutting, or cooking. Scrub firm fruits and vegetables, such as melons and cucumbers, with a clean produce brush. Cut away any damaged or bruised areas on fruits and vegetables before preparing and eating.
• Store: Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible, or within 2 hours. Store fruits and vegetables away from raw meat, poultry, and seafood.