Health Alert: North Carolina Officials Monitor Cyclospora Outbreak

Properly rinsing fresh produce, such as leafy greens and cilantro, under clean, running water is a key step in reducing the risk of foodborne illness. — Coastal Carolina News CC News Stock Photo

Understanding the symptoms and safety steps to protect your household from foodborne illness this summer

Federal and state health officials are currently monitoring an increase in cases of cyclosporiasis, a parasitic infection causing prolonged, watery, and often “explosive” diarrhea. While the recent spike in infections has been most notable in states like Michigan.

The Centers for Disease Control and Prevention (CDC) has confirmed that North Carolina is among the 17 states reporting cases during this year’s active season, which runs from May through August.

What is Cyclosporiasis? Cyclosporiasis is an intestinal infection caused by the microscopic parasite Cyclospora cayetanensis. It is contracted by consuming food or water contaminated with the parasite. Unlike some other common stomach bugs, it is not typically spread from person to person.

Symptoms to Watch For:

Frequent, severe, and watery diarrhea.
Loss of appetite and unintended weight loss.
Severe stomach cramps, bloating, and increased gas.
Nausea, fatigue, and low-grade fever.

Symptoms usually begin about a week after exposure and, if left untreated, can persist for weeks or even months. If you experience these symptoms, please contact your healthcare provider, as standard stool tests may not always detect this parasite without specific testing.

How to Protect Your Household: While investigators work to identify the specific food sources linked to the current clusters, the CDC and FDA recommend following standard food safety precautions:

Wash Thoroughly: Rinse all fresh produce under clean, running water. For leafy greens, cilantro, or basil, separate the leaves to ensure any potential contaminants are washed away.
Practice Good Hygiene: Always wash your hands with soap and water before and after food preparation.
Cook When Possible: Heating fruits and vegetables to an internal temperature of at least 158°F will kill the parasite.
Handle Produce Safely: Cut away any damaged or bruised sections of fruits and vegetables, as these can harbor bacteria and parasites more easily.

Disclaimer: The information provided by CoastalCarolinaNews.com is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition or symptoms. Never disregard professional medical advice or delay in seeking it.