QUESTIONS RE: CYCLOSPORIASIS

As many of you know, the NY Post reported that Michigan had two recent cyclosporiasis deaths. Both these unfortunate patients were reported to have had significant, serious pre-existing health issues. (You can read the article here).

A reader was looking for further info/confirmation plus some practical advice---Google AI says--but please do our own due diligence:

The Michigan Department of Health and Human Services (MDHHS) reported on August 3, 2026, that medical records confirmed both patients had serious pre-existing health issues. State health officials noted that these underlying conditions may have been severely impacted or worsened by the cyclosporiasis infection and subsequent dehydration.

Key Facts About the Outbreak Severity: Cyclosporiasis is an intestinal illness caused by a microscopic parasite and is generally not life-threatening for individuals with healthy immune systems. Deaths from this parasite are exceedingly rare in the United States.

Michigan Numbers: Michigan has been the hardest-hit state by far, recording over 11,000 cases and nearly 200 hospitalizations during this summer surge.

As for "What are the best practices for washing and preparing raw produce to avoid parasites?"

You cannot wash away Cyclospora parasites with water alone because they attach tightly to the surface of fruits and vegetables. [1, 2]

Because the microscopic parasite is highly resistant to chemical sanitizers like chlorine, standard rinsing will not eliminate it if the food is already contaminated. The Centers for Disease Control and Prevention (CDC) and food safety experts emphasize that the only 100% effective way to avoid foodborne parasites from raw produce is to avoid eating recalled items entirely and cook food thoroughly to kill the organism. [1, 2, 3, 4, 5]

However, you can significantly lower your overall risk of cross-contamination by following strict raw food preparation and handling standards at home. [1, 2]