By Hola America
Iowa had recorded 112 confirmed cases as of July 17, up from 57 during the same period in 2025. Proper washing can reduce the risk, but household bleach does not reliably kill the parasite.
Des Moines, IA — Confirmed cases of cyclosporiasis have nearly doubled in Iowa in 2026 as health officials investigate an increase in intestinal infections caused by the parasite Cyclospora cayetanensis.
As of July 17, Iowa had recorded 112 confirmed cases, compared with 57 during the same period a year earlier. Of this year’s cases, 110 had been reported since May 1, and two people had been hospitalized.
As of July 20, none of Iowa’s confirmed cases had been linked to the multistate outbreak associated with shredded iceberg lettuce. However, the Taylor Farms recall included lettuce distributed in Iowa from June 29 through July 16.
Cases reported within the state may have different sources and do not necessarily trace back to a single contaminated product.
Cyclosporiasis is an infection of the small intestine caused by consuming food or water contaminated with the parasite. Previous U.S. outbreaks have been linked to fresh produce, including leafy greens, cilantro, basil, cabbage, raspberries, broccoli and snow peas.
Direct person-to-person transmission is unlikely. After the parasite’s oocysts leave the body of an infected person, they must remain in the environment for several days or weeks before they become infectious.
Related: Iowa reports 57 cyclosporiasis cases as lettuce recall reaches the state
Bleach does not reliably kill Cyclospora
Chlorine-based solutions used at home may reduce some microorganisms, but they do not reliably inactivate Cyclospora cayetanensis.
The parasite forms a structure known as an oocyst, which has a protective, multilayered wall that makes it more resistant to common household sanitizing methods.
“Although chlorine is effective for the routine disinfection of fruits and vegetables and helps reduce many microorganisms, Cyclospora cayetanensis has a multilayered structure that makes it much more resistant,” Sheiren A. Martínez, a microbiologist with a master’s degree in microbiological sciences, told Hola America.
Martínez said household disinfectants, including colloidal silver products and chlorine solutions marketed for food, do not completely eliminate the parasite.
“None of these measures eliminates the risk entirely, but together they can significantly reduce the likelihood of exposure,” she said.
The U.S. Food and Drug Administration does not recommend applying soap, detergent, bleach or commercial produce washes directly to fruits and vegetables. Soap and household detergents can be absorbed by some produce and may cause illness even after rinsing.
How to wash fruits and vegetables to reduce the risk
Safe handling begins before produce is cut or peeled:
- Wash your hands. Use soap and water for at least 20 seconds before and after preparing fruits and vegetables.
- Remove the outer leaves. Discard the outside leaves of lettuce, cabbage and other leafy vegetables when possible.
- Rinse under running water. Wash produce before eating, cutting, peeling or cooking it, even when you do not plan to eat the peel.
- Rub the surface. Gently rub fruits and vegetables with clean hands while holding them under running water.
- Use a clean brush on firm produce. Scrub melons, cucumbers, squash and other firm-skinned produce with a brush used only for food.
- Cut away damaged areas. Remove bruised, damaged or deteriorated sections. Discard produce that shows signs of decay.
- Dry with a clean material. A clean cloth or paper towel can help remove some microorganisms that remain on the surface.
- Prevent cross-contamination. Keep fruits and vegetables separate from raw meat, poultry, fish and seafood. Wash cutting boards, knives, utensils and surfaces between uses.
- Refrigerate cut produce. Place peeled, cooked or cut fruits and vegetables in the refrigerator within two hours.
“To reduce the risk of infection, remove the outer leaves from leafy vegetables, wash fruits and vegetables carefully under running water, rub them when possible and use a clean brush on firm-skinned produce,” Martínez said.
The CDC recommends thoroughly washing produce even when it is labeled “prewashed” or “ready to eat,” because commercial washing does not guarantee that the parasite has been removed. Clean hands, sinks and utensils also reduce the chance of contaminating produce again.
Washing removes dirt and some microorganisms, but it cannot guarantee that all Cyclospora is gone. When the type of food and its preparation allow it, cooking produce to an internal temperature of at least 158°F or 70°C is one of the most effective ways to kill the parasite.
Watery diarrhea is the most common symptom
Symptoms usually begin about one week after a person consumes contaminated food or water, although they can appear as soon as two days or as late as two weeks or more after exposure.
Frequent, watery diarrhea is the most common symptom. Other symptoms may include:
- Loss of appetite and weight loss
- Stomach cramps or abdominal pain
- Bloating and increased gas
- Nausea or vomiting
- Fatigue
- Muscle aches
- Headache
- Low-grade fever
Without treatment, the illness can last for several weeks. For some patients, symptoms may improve and then return one or more times.
Diagnosis requires stool testing for Cyclospora, which is not always included in routine testing. Some gastrointestinal PCR panels also do not automatically test for this parasite.
A health care provider may request several stool samples collected on different days and prescribe treatment when an infection is confirmed.
People experiencing persistent diarrhea, signs of dehydration or severe symptoms, as well as those with weakened immune systems, may require medical care sooner.
The CDC’s recommendations for preventing cyclosporiasis include rinsing produce under running water, cleaning hands and utensils, preventing cross-contamination and storing fresh produce properly.
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