Cyclospora Infection (Cyclosporiasis) (cont.)
Sandra Gonzalez Gompf, MD, FACP
Sandra Gonzalez Gompf, MD, FACP is a U.S. board-certified Infectious Disease subspecialist. Dr. Gompf received a Bachelor of Science from the University of Miami, and a Medical Degree from the University of South Florida. Dr. Gompf completed residency training in Internal Medicine at the University of South Florida followed by subspecialty fellowship training there in Infectious Diseases under the directorship of Dr. John T. Sinnott, IV.
Charles Patrick Davis, MD, PhD
Dr. Charles "Pat" Davis, MD, PhD, is a board certified Emergency Medicine doctor who currently practices as a consultant and staff member for hospitals. He has a PhD in Microbiology (UT at Austin), and the MD (Univ. Texas Medical Branch, Galveston). He is a Clinical Professor (retired) in the Division of Emergency Medicine, UT Health Science Center at San Antonio, and has been the Chief of Emergency Medicine at UT Medical Branch and at UTHSCSA with over 250 publications.
In this Article
- Cyclospora infection (cyclosporiasis) facts
- What is a Cyclospora infection?
- What causes a Cyclospora infection?
- What are the risk factors for a Cyclospora infection?
- Is Cyclospora contagious? What is the contagious period for Cyclospora?
- What are the symptoms of a Cyclospora infection?
- What is the incubation period for a Cyclospora infection?
- What types of specialists treat Cyclospora infections?
- How do health-care professionals diagnose a Cyclospora infection?
- What is the treatment for Cyclospora infections?
- What are complications of a Cyclospora infection?
- What is the prognosis of a Cyclospora infection?
- Is it possible to prevent Cyclospora infections?
- Find a local Doctor in your town
Is it possible to prevent Cyclospora infections?
General food-safety practices are important to prevent many infections, especially while traveling in areas where sanitation is uncertain. Wash hands in disinfected or fizzy water, or use alcohol-based hand sanitizer before eating. Cooked food that is served steaming hot is generally safe, but undercooked or raw fruits and vegetables pose a risk of Cyclospora and other infections. A good rule of thumb is to avoid raw fruits and vegetables that you have not washed and peeled with your own cleaned hands, using disinfected or factory-sealed bottled water. Bottled or canned fizzy drinks are safe to drink and wash with; bubbles mean the bottle has not been refilled with tap water and sealed with glue. If a water filter is used, it must be labeled as effective against cysts or particles up to 1 micron (a measure of length equal to one millionth of a meter). Foods that have been handled raw, such as salsas, salad greens, or cut-up fruit on a platter, are best avoided. Street vendors are iffy. Make sure you see the food taken right off the grill, and that it is not touched before giving it to you.
Since many foods are grown or prepared outside the U.S., it is important to consider food safety at home as well. Packaged raw vegetables and fruits, especially with extra handling (for example, chopped bagged salads), should be thoroughly rinsed even if labeled as triple washed.
You can be infected with Cyclospora more than once if you ingest contaminated food or water. Currently, there is no available vaccine to prevent Cyclospora infection.
United States. Centers for Disease Control and Prevention. "Food and Water Safety." Oct. 20, 2015. <http://wwwnc.cdc.gov/travel/page/food-water-safety>.
United States. Centers for Disease Control and Prevention. "Parasites -- Cyclosporiasis (Cyclospora Infection)." Jan. 10, 2013. <http://www.cdc.gov/parasites/cyclosporiasis/>.
Wright, S.G. "Protozoan Infections of the Gastrointestinal Tract." Infect Diseases of North America 26 (2012): 323-339.
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