As temperatures rise and fresh produce becomes more abundant, Wake County Public Health is reminding residents to take precautions against cyclosporiasis, a seasonal illness that tends to spike during the summer months.

Cyclosporiasis is an intestinal illness caused by a microscopic parasite called Cyclospora cayetanensis. People become infected by consuming food or water contaminated with the parasite—often, fresh fruits and vegetables. While not contagious person-to-person, the illness can spread quickly through contaminated food, particularly imported produce that hasn’t been properly washed or prepared.

“Every summer we see a rise in cyclosporiasis cases, and many people aren't familiar with the illness,” said Wake County Commissioner Shinica Thomas. “Symptoms can include prolonged diarrhea, nausea, loss of appetite, fatigue and stomach cramps. Fortunately, there are easy steps you can take to reduce your risk.”

How to avoid cyclosporiasis:

• Wash all fresh produce thoroughly under running water before eating, cutting or cooking—even if you plan to peel it.
• Refrigerate perishable items promptly and don’t leave prepared food in the heat.
• Drink safe, clean water especially while traveling.
• Be cautious with imported fruits and vegetables, which are more frequently linked to outbreaks.
   

Most people who become sick recover with antibiotics, but if untreated, symptoms can last for weeks or come and go over time. Anyone experiencing persistent gastrointestinal symptoms should contact their healthcare provider.

Guidance for restaurants and food businesses

Wake County Public Health also urges restaurant owners, caterers, food trucks and other food businesses to take special precautions during the summer produce season. Businesses play a critical role in preventing foodborne illness outbreaks, especially when preparing food in large quantities.

Food service operators should:

• Follow proper washing procedures for all produce, including leafy greens, berries and herbs—especially those served raw.
• Source produce from reputable suppliers and be aware of any recalls or advisories related to cyclospora contamination.
• Train kitchen staff on food safety protocols, including proper handwashing, cross-contamination prevention and safe food storage.
• Keep detailed records of where produce is purchased in case traceback investigations are needed.
   

Wake County Public Health can provide additional resources and guidance to help food businesses protect their customers and staff.

The County works closely with state and federal partners to monitor for outbreaks and trace sources of contamination when possible. Residents are encouraged to stay informed and practice good food hygiene, especially during peak summer months when the risk is highest.

For more information about cyclosporiasis, visit cdc.gov/cyclosporiasis.