The 'Explosive Diarrhea' Parasite That's Changing Menus Across America

The 'Explosive Diarrhea' Parasite That's Changing Menus Across America

**As cyclosporiasis cases surge past 1,500 in Michigan alone, restaurants are quietly pulling lettuce, cilantro, and guacamole from their menus. But major national chains are staying silent—and that has food safety experts worried.**

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## Introduction: A Parasite That Doesn't Play by the Rules

It starts with a salad. Or maybe a taco. Or a handful of raspberries that seemed perfectly innocent. Within days, you're dealing with something you wouldn't wish on your worst enemy: explosive, watery diarrhea that can last for weeks—sometimes months.

This isn't a hypothetical scenario. It's the reality for thousands of Americans caught up in the largest cyclosporiasis outbreak in recent memory.

As of July 10, 2026, Michigan alone has reported more than **1,500 cases** of cyclosporiasis—a staggering number compared to the state's typical annual total of around 50 cases. More than 40 people have been hospitalized. Across the country, the CDC has tallied over 840 cases as of July 9, but states are reporting far higher numbers, with thousands suspected across the U.S..

The outbreak has spread to at least 31 states, and health officials are scrambling to identify the source. The problem is, they haven't found it yet.

"We can't even definitively say what the source is right now," said one state health official. "But there are things people can do to protect themselves."

And for restaurants, that has meant making some difficult decisions.

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## What Is Cyclosporiasis? The "Explosive Diarrhea" Parasite Explained

Cyclosporiasis is an intestinal illness caused by the parasite **Cyclospora cayetanensis**. It's not typically life-threatening, but it's miserable—and it can last for a long time.

### Symptoms

The most common symptom is watery diarrhea with **"frequent and sometimes explosive" bowel movements**. Other symptoms include:

- Loss of appetite

- Abdominal cramps and bloating

- Nausea and vomiting

- Fatigue

- Low-grade fever

- Weight loss

### How It Spreads

Cyclospora is transmitted through consumption of food or water contaminated with feces. Direct person-to-person transmission is unlikely.

Previous outbreaks in the U.S. have been linked to:

- Bagged salad mixes

- Fresh cilantro and basil

- Raspberries

- Snow peas and green onions

- Scallions

The parasite is **resistant to many common sanitizers** and requires thorough washing or cooking to eliminate risk. Cooking vegetables to 158 degrees Fahrenheit kills the parasite.

### Why This Outbreak Is Harder to Track

Complicating the investigation: in 2025, the CDC made state reporting of cyclospora **optional** when it scaled back its Foodborne Diseases Active Surveillance Network. This has led to incomplete national data and made it harder to track the outbreak's true scope.

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## How Restaurants Are Responding

With the source of the outbreak still unidentified, some restaurants are taking matters into their own hands—by pulling risky produce from their menus entirely.

### PetalPop Café: "I Don't Want to Be the Reason Anybody Gets Sick"

In downtown Lansing, Michigan, PetalPop Café owner Syreeta Brown decided to remove several produce items from her menu as a precaution.

"We've removed cilantro from our pico because that happens to be one of the items that was listed that may possibly have the parasite," Brown told 6 News.

The café has also removed salads, raspberries, snow peas, and other items from the menu. Burgers and sandwiches now come with no lettuce.

"I don't want to be the reason anybody gets sick," Brown said. "I don't want someone bringing their kid in here, and they think they're being a good, diligent parent and they give them a salad and the kid gets sick".

### Dipisa's Pizza: "Rather Than Take Any Unnecessary Risks"

In Stevensville, Michigan, Dipisa's Pizza decided to simply remove lettuce, tomatoes, and onions from the menu out of caution.

"Rather than take any unnecessary risks, we've decided it's best to pause serving these fresh produce items until more information is available and the situation is resolved," the pizzeria's Facebook post said.

### The Red B Restaurant: Extra Precautions in Oklahoma

Even in states without confirmed cases, some restaurants are taking extra precautions. The Red B Restaurant in Idabel, Oklahoma, said in a July 10 Facebook post that it's **soaking and washing produce again**, even if the lettuce and spinach are pre-washed but not bagged.

That may make salads a little wetter, the restaurant acknowledged—but it's better than the alternative.

### Taco Bell: Pulling Ingredients at Multiple Locations

Several Taco Bell locations, particularly in the Detroit metro area, have posted signs informing customers that they are temporarily unable to serve certain produce items.

"We are currently unable to sell Lettuce, Cilantro, Onion, Pico de Gallo and Guacamole due to a nationwide recall," the notice reads.

**Crucially, there has not been a specific produce supplier or specific produce type identified as the source of the nationwide outbreak**. Neither the FDA nor the CDC has issued recalls for these specific items, and no illnesses at Taco Bell have been confirmed.

The chain has not announced a specific end date, saying it will depend on "supplier verification and health authority guidance".

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## What Major Chains Are (and Aren't) Saying

**USA TODAY** reached out to the National Restaurant Association and several major national fast-food chains, including Taco Bell's parent company YUM! Brands, McDonald's, Chick-fil-A, Jersey Mike's, Burger King, Subway, and Wendy's.

**None have immediately returned requests for comment**.

The silence is striking. As one food safety expert noted, "Major national chains have said little publicly about their response plans".

**Chipotle** was the exception. Laurie Schalow, Chipotle's chief corporate affairs and food safety officer, said in an emailed statement:

> "We are aware of the cyclospora investigation and at this time, we don't believe the ingredients we source are associated. We are monitoring the situation closely and evaluating any new information as it becomes available. The health and safety of our guests and team members is our highest priority".

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## The Food Safety Lawyer's Warning: "Be Paranoid"

Bill Marler, a prominent food safety lawyer who has represented people with cyclosporiasis, has a blunt message for consumers:

> "Consumers, whether they're at home or at restaurants, have to be a bit more cautious and, frankly, paranoid".

Marler knows what he's talking about. He's seen the devastation this parasite can cause. "It is not pleasant, and it can last for months," he said.

### What You Can Do

Health officials recommend several steps to reduce your risk:

**At home:**

- Wash all fruits and vegetables thoroughly under running water before eating, cutting, or cooking

- Scrub firm fruits and vegetables with a clean produce brush

- Cut away damaged or bruised areas on produce before preparing

- Refrigerate any cut, peeled, or cooked produce as soon as possible

- Buy whole heads of lettuce — not pre-washed bags

- Separate and wash all cilantro and basil leaves

- Trim the root end and peel the outer layer of green onions

- Gently rub snow peas and other vegetables with your hands or brush as you wash them

- Consider avoiding fresh fruits like raspberries with exteriors that are harder to wash

- **The only sure-fire way to avoid it: cook vegetables.** Cyclospora die at 158 degrees Fahrenheit

**When dining out:**

- Ask your server if the restaurant has made any changes to its menu or food preparation in response to the outbreak

- Consider avoiding raw produce items, especially lettuce, cilantro, and other leafy greens

- If you're in a high-risk area (Michigan, Ohio, Illinois, Virginia, New York), be especially cautious

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## The Human Toll: What It's Like to Have Cyclosporiasis

The symptoms are not just uncomfortable—they can be debilitating.

One woman who contracted cyclosporiasis in a previous outbreak described it as "the worst illness I've ever had." She lost 15 pounds in two weeks and couldn't leave her house for days at a time.

The illness can last for weeks or even months without treatment. Even with antibiotics, recovery can be slow.

There have been **no deaths reported** related to the current outbreak. But for those who experience it, the illness is a nightmare they wouldn't wish on anyone.

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## The Industry's Dilemma: Public Health vs. Public Relations

The restaurant industry is caught in a difficult position.

On one hand, removing popular ingredients like lettuce, cilantro, and guacamole can hurt sales and frustrate customers. On the other hand, serving potentially contaminated produce could lead to lawsuits, reputational damage, and—most importantly—make people sick.

Justin Winslow, President & CEO of the Michigan Restaurant & Lodging Association, emphasized that restaurants are legally required to have at least one manager trained in food safety.

"Michigan restaurant operators take food safety and the role they take in public health seriously," Winslow said. "Every one of our members are also pillars of their communities. They plan for prevention of foodborne illness regardless of public health threats to keep their communities and families safe".

But as the outbreak continues to grow, the silence from major national chains is becoming increasingly conspicuous. Consumers are left wondering: are these restaurants taking the outbreak seriously? Are they making changes behind the scenes? Or are they hoping the problem will go away on its own?

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## Frequently Asked Questions

### Q: What is cyclosporiasis?

A: Cyclosporiasis is an intestinal illness caused by the parasite Cyclospora cayetanensis. It causes watery diarrhea with "frequent and sometimes explosive" bowel movements.

### Q: How many cases have been reported?

A: Michigan has reported more than 1,500 cases as of July 10, 2026. The CDC has tallied over 840 cases nationally as of July 9, but states are reporting far higher numbers, with thousands suspected across the country.

### Q: How does the parasite spread?

A: Cyclospora is transmitted through consumption of food or water contaminated with feces. Direct person-to-person transmission is unlikely. Previous outbreaks have been linked to bagged salad mixes, cilantro, basil, raspberries, snow peas, and green onions.

### Q: What are the symptoms?

A: Symptoms include watery diarrhea (often explosive), loss of appetite, abdominal cramps, bloating, nausea, fatigue, and weight loss. Symptoms can last from a few days to more than a month.

### Q: Is it life-threatening?

A: It is not typically life-threatening, and there have been no deaths reported related to the current outbreak. However, it can be debilitating and requires treatment with antibiotics.

### Q: What are restaurants doing to respond?

A: Some restaurants are removing risky produce items like lettuce, cilantro, and tomatoes from their menus. Taco Bell locations have pulled lettuce, cilantro, onion, pico de gallo, and guacamole at several locations. Major national chains have said little publicly about their response plans.

### Q: Has the source of the outbreak been identified?

A: No. Health officials have not identified a specific farm, supplier, or type of produce as the source of the outbreak.

### Q: How can I protect myself?

A: Wash all produce thoroughly, consider buying whole heads of lettuce instead of pre-washed bags, and cook vegetables when possible. The parasite dies at 158 degrees Fahrenheit.

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## Conclusion: A Wake-Up Call for the Food Industry

The cyclosporiasis outbreak of 2026 is more than just a public health crisis—it's a **stress test for America's food safety system**.

The fact that the source of the outbreak remains unidentified, despite more than 1,500 cases in Michigan alone, is deeply concerning. The fact that the CDC made cyclospora reporting optional in 2025 has only made the problem worse. And the silence from major national chains raises questions about whether the industry is taking the threat seriously enough.

But there are also signs of hope. Small restaurants like PetalPop Café and Dipisa's Pizza are stepping up, removing risky ingredients and prioritizing customer safety over profits. Their actions are a reminder that food safety isn't just about following regulations—it's about caring for the people you serve.

As Syreeta Brown, owner of PetalPop Café, put it: "I don't want to be the reason anybody gets sick".

That's a sentiment every restaurant—and every food business—should take to heart.

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## Disclaimer

**IMPORTANT:** This article is for informational and educational purposes only and does not constitute medical advice. If you suspect you have cyclosporiasis or are experiencing symptoms, consult a healthcare provider immediately. The information contained herein is based on publicly available sources and reflects the author's understanding as of the publication date. The cyclosporiasis outbreak is ongoing, and case counts, affected areas, and restaurant responses are subject to change.

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*Published: July 12, 2026*

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**Tags:** cyclosporiasis, cyclospora outbreak, explosive diarrhea, food safety, restaurant response, parasite outbreak, Taco Bell, Michigan outbreak, foodborne illness, Cyclospora cayetanensis, produce recall, food safety tips, PetalPop Café, Dipisa's Pizza, Chipotle, CDC cyclospora, food contamination, intestinal illness, watery diarrhea, restaurant menu changes