A doctor's take: Cyclospora or Salmonella? The key differences and how to protect yourself

Recent outbreaks of foodborne illness, such as the cyclosporiasis cases causing hundreds of illnesses, two deaths, and product recalls in several states, highlight the importance of food safety. Both Cyclospora and Salmonella pose unique risks, and understanding their differences can help individuals make safer choices and respond swiftly if they or someone they know becomes ill.

Salmonella, a bacterium commonly found in raw or undercooked poultry, eggs, meat, and sometimes fruits and vegetables, typically leads to diarrhea, fever, stomach cramps, and vomiting. Symptoms often appear within a few hours to days following consumption of contaminated food and can last up to a week. While most people recover at home, those at higher risk—including young children, older adults, and individuals with weakened immune systems—may require hospitalization. Salmonella can spread easily through contaminated food, contact with infected animals, or people.

Cyclospora cayetanensis, on the other hand, is a microscopic parasite rather than a bacterium like Salmonella. It leads to cyclosporiasis, an illness often associated with imported fresh produce like berries, leafy greens, or herbs. The most recent outbreak was linked to bagged salad mixes, demonstrating that even seemingly healthy foods can pose risks.

If infected with Cyclospora, individuals might experience watery diarrhea, loss of appetite, bloating, or fatigue. Symptoms generally start about a week after consuming contaminated food and can persist for weeks or longer. Treatment usually involves specific antibiotics. Unlike Salmonella, Cyclospora does not transmit easily from person to person, with most infections resulting from consuming or drinking something contaminated with the parasite.

Foodborne illnesses are becoming increasingly common due to more complex food supply chains, longer distances traveled by food, and changes in farming practices and climate. Anyone can contract a foodborne illness, but pregnant women, children, older adults, and those with weakened immune systems face a higher risk of severe illness.

If experiencing symptoms of a foodborne illness, especially if severe or persistent, contacting a healthcare provider is crucial. Drinking fluids, resting, and avoiding food preparation until feeling better are essential steps. Notifying local health departments about your illness aids in tracking outbreaks and protecting others in the community.

Given that our food often travels long distances before reaching our tables, it is vital to remain vigilant and practice good hygiene. By familiarizing ourselves with the risks associated with Salmonella and Cyclospora, adhering to safe food handling practices, and staying informed about recalls, we can collectively safeguard ourselves, our families, and our communities.