Anne Rimoin, professor in the department of epidemiology and Gordon–Levin Endowed Chair in Infectious Diseases, answers questions about Cyclospora and food-borne illnesses. We see Cyclospora cases every year, particularly in the spring and summer. Someone else then becomes infected by eating contaminated food or drinking contaminated water. It can enter irrigation water, water used to wash or cool produce, fields, packing facilities, or processing systems. The delay between exposure and illness gives contaminated food time to move widely before anyone knows there is a problem.