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A Detroit mother of three says a parasitic infection has left her weak and unable to eat for weeks, highlighting a wider outbreak that public health officials are racing to trace. As cases of cyclosporiasis climb nationally, patients and families face prolonged illness, treatment barriers and unanswered questions about the source.
Symptoms that refuse to fade
Galenn Sekulich, 33, first felt ill on June 21: sudden nausea, sweating and a pounding heart that quickly progressed to persistent vomiting and dizziness. What followed was not the quick recovery she expected but a drawn-out decline.
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Cyclospora infection: woman recounts brutal symptoms and long recovery
“It felt like my energy vanished,” she said, describing a combination of intense weakness and relentless stomach issues that have lasted more than two weeks. Sekulich has struggled to tolerate anything beyond plain toast and lost roughly 10 pounds in five days.
Health authorities note that cyclosporiasis often presents with frequent, watery diarrhea, abdominal cramps, bloating and sometimes low-grade fever. For some patients the course can be protracted, with symptoms returning or persisting after initial treatment.
Treatment complications and access
Sekulich’s case was complicated by an allergy to the antibiotic commonly prescribed for the infection, Bactrim (trimethoprim-sulfamethoxazole), and by insurance and supply hurdles that delayed access to medication.
She eventually obtained the drug after crowdsourced support from her online community — a reminder that not all patients have the same safety net when treatment is required. That gap raises practical concerns about timely care during a wider rise in cases.
How the infection spreads — and why tracing it is hard
The U.S. Centers for Disease Control and Prevention and the Food and Drug Administration say cyclosporiasis is typically spread when people ingest food or water contaminated with the parasite, with fresh produce a frequent culprit.
Investigators often struggle to pinpoint the exact source because produce items move through complex supply chains and may be mixed at processing facilities or in restaurants before reaching consumers. Michigan officials are still probing a local surge that state data suggest involves more than 1,200 reported illnesses.
Sekulich suspects a prepackaged salad or a restaurant dish as the likely trigger; her infant remained well, suggesting the exposure affected items the mother consumed separately.
Practical takeaways: what to watch for and what to do
- Common symptoms: watery diarrhea, stomach cramps, bloating, nausea, low fever and prolonged fatigue.
- How it spreads: ingestion of contaminated food or water, often linked to fresh produce.
- When to seek care: if diarrhea is severe, persistent, or accompanied by dehydration, high fever or inability to keep fluids down.
- Treatment note: the usual antibiotic is trimethoprim-sulfamethoxazole; allergies or drug access problems can complicate management, so talk to your provider about alternatives and supportive care.
- Prevention tips: wash hands, refrigerate perishables promptly, and be cautious with bagged salads or pre-cut produce if there are ongoing local outbreaks.
Why this matters now
Clusters of cyclosporiasis are appearing in multiple states, stretching outbreak investigations and spotlighting vulnerabilities in food safety monitoring. For households, the immediate stakes are clear: long, exhausting symptoms, potential weight loss, and the logistical strain of getting timely treatment.
Public health officials urge anyone experiencing severe or lasting gastrointestinal symptoms to seek medical attention and to report suspected foodborne illness to state health departments. Identifying sources quickly can limit further spread, but as Sekulich’s experience shows, patients can face weeks of discomfort even after diagnosis.
