HOUSTON – Cyclospora — a parasite that can cause a miserable stomach illness — tends to make headlines in the warmer months, and this summer is no exception.
The Centers for Disease Control and Prevention (CDC) is tracking cyclosporiasis nationwide, and its season-to-date map ties Texas with Illinois, with as many as 30 reported cases since May 1, 2026. New York leads the nation with around 80 reported cases.
Recommended Videos
Nationally, the CDC says it has received reports of 145 U.S.-acquired cases with illness onset from May 1 through June 16, 2026, across 17 states.
Among cases with hospitalization information available, 20 people were hospitalized, and no deaths have been reported.
The CDC also notes that the season’s total is a running surveillance picture — not proof that every case is tied to one single, coast-to-coast outbreak.
Investigators are still working to identify clusters and what foods, if any, are connecting the illnesses.
Why doctors often ask: ‘What did you eat?’
Unlike some bugs that spread easily from person to person, Cyclospora infections are usually connected to something someone consumed — and produce is frequently on the list.
Dr. Wesley Long, medical director of microbiology and pathology informatics with Houston Methodist, said this time of year is when Cyclospora cases commonly rise in the U.S., and when a multistate pattern can suggest a product that was shipped widely.
Long said outbreaks in past years have repeatedly been linked to fresh produce, including items like herbs, leafy greens and berries.
The tricky part: symptoms can take a while to show up
One reason Cyclospora investigations can drag on is the delay.
Long said people often don’t start feeling sick until one to two weeks after they were exposed. By then, it can be tough to remember every salad, garnish, smoothie, or restaurant meal — which makes it harder for public health teams to pinpoint a source.
Long also pointed out that herbs can be especially complicated during traceback investigations because they’re often “hidden” in foods — blended into sauces, sprinkled on top of dishes or mixed into prepared items.
He added that Cyclospora can hold up against chlorine-based sanitizers commonly used in produce processing. That means contaminated produce can sometimes still make it to store shelves or restaurant kitchens despite routine cleaning steps.
What to watch for — and who may get hit harder
Cyclospora can be “non-life-threatening,” but it can still knock people down with intense digestive symptoms.
Houston-area guidance has previously noted that while many people recover, infants, older adults, and people with weakened immune systems may be more likely to get seriously ill and may need hospital care.
If you’re dealing with persistent diarrhea or other symptoms that won’t let up, a healthcare provider can test for Cyclospora and recommend treatment, such as antibiotics.
Easy, practical ways to lower your risk
No method is perfect, but health officials routinely recommend basics that reduce the chance of many foodborne illnesses:
- Wash hands with soap and water before and after handling food
- Rinse fruits and vegetables before eating, cutting or cooking
- Clean cutting boards, counters and utensils to avoid spreading germs from raw ingredients to ready-to-eat foods