As Memorial Day Weekend approaches and families across Wake County fire up the grill for the unofficial start of summer, Wake County Public Health is reminding residents to take steps to prevent foodborne illnesses, especially cyclosporiasis which tends to rise during the warmest months of the year.
Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis. People can become infected by eating food or drinking water contaminated with the parasite, most often fresh fruits and vegetables. While it does not spread directly from person to person, contaminated food can quickly lead to clusters of illness, particularly when produce isn’t washed thoroughly or comes from sources with known outbreaks.
"With summer just around the corner, it will be exciting to see more outdoor cooking. We invite everyone to practice safe food handling, especially when handling fresh produce," said Vice Chair Safiyah Jackson with the Wake County Board of Commissioners. "A few simple precautions can reduce the chance of illness at holiday plans and ensure families stay healthy."
How to avoid cyclosporiasis and other foodborne illnesses:
- Keep cold foods cold. Refrigerate produce and perishable items promptly and avoid leaving prepared dishes out in the heat.
- Drink safe, treated water, especially when traveling.
- Use an accurate food thermometer to ensure food reaches the appropriate minimum internal temperature.
- Be mindful of imported produce, which is more commonly linked to contamination.
- Wash all fruits and vegetables thoroughly under running water before eating, cutting or cooking, even if you plan to peel them.
Food safety guidance for restaurants and food businesses
Wake County Public Health is also encouraging food service operators to reinforce safe food practices. Restaurants, caterers and food trucks often see higher demand around holidays and outdoor events over the summer.
Food businesses should:
- Wash all produce properly, including leafy greens, herbs and berries served raw.
- Purchase produce from reputable suppliers and stay alert for recalls and contamination advisories.
- Ensure staff are trained in handwashing, preventing cross-contamination and maintaining safe food storage temperatures.
- Ensure staff are restricted or excluded from work when sick, per employee health policy.
- Maintain records of produce suppliers to assist in public health investigations if needed.
The County continues to work with state and federal partners to monitor potential outbreaks and trace sources of contamination. Residents are encouraged to stay informed and prioritize good food hygiene throughout the summer and year-round.
For more information, visit wake.gov/foodsafety.
