The recent surge in cyclosporiasis across North Carolina and other states serves as a timely reminder of the importance of food safety. Foodborne illnesses affect 48 million Americans annually—roughly one in six people. While investigators work to identify the contaminated food source, it’s important to stay informed and learn how you can minimize your risk of becoming ill from a food pathogen. In this article, we will discuss what the Cyclospora parasite is and how it spreads, share information on the current cyclosporiasis outbreak, and outline the best food safety practices you can follow to minimize your risk and protect your family. While we cannot guarantee that any food is ever completely safe to consume, by being informed consumers and following best food safety practices, we can reduce our risk of becoming ill from foodborne pathogens and safeguard our families and communities too.
What is Cyclosporiasis? What Causes It?
Cyclosporiasis is a gastrointestinal illness caused by Cyclospora cayetanensis, a microscopic parasite that infects humans through fecal-oral transmission (ingesting food or water contaminated with human feces containing the parasite). Symptoms can include frequent or severe diarrhea, urgent bowel movements, stomach cramps, nausea, fatigue, as well as loss of appetite or weight. Individuals infected with the parasite might not experience symptoms until close to a week after ingesting the parasite, and symptoms may persist for several weeks if left untreated.
Foods that are typically consumed raw, like fresh produce, are often associated with the Cyclospora parasite, as well as contaminated soil or water. Food can be contaminated on a farm during the growing and harvesting process, or if mixed with other contaminated produce at a processing facility. Foods associated with previous cyclosporiasis outbreaks include, but are not limited to, lettuce, herbs, green onions, cilantro, and other fresh produce.
Updates on the Current Cyclospora Outbreak
The Centers for Disease Control and Prevention (CDC) has verified an outbreak currently impacting 41 states, with thousands of lab-verified cases since May 1st, 2026. The source of the outbreak is still being investigated. Food supply chains make investigations complex, as contaminated produce can be mixed with previously safe produce at processing centers, taking time to retrace steps and find the source. North Carolina is one of the affected states, with hundreds of cases reported mostly in Wake County to date. The source for our state’s outbreak cases has not been identified yet. In other states, the U.S. Food and Drug Administration (FDA) has indicated that iceberg lettuce sourced by a single distributor from a site in central Mexico may be one of the sources. This supplier has issued a voluntary recall of these products, which are listed on the FDA’s recall website.
Stay Informed and Use Food Safety Practices to Reduce Your Risk
It is important to note that most fresh produce has not been implicated in the outbreak and remains safe to eat. Health officials are encouraging consumers to reference the information on the FDA’s recall website and to check their food products at home to discard any that have been associated with the recall (or return them to the place of purchase to request a refund).
Using best food safety practices will help minimize your risk of cyclosporiasis as well as other foodborne illnesses. We have listed some recommendations below:
- Purchase whole produce versus pre-cut when available.
- Wash your hands before and after handling produce.
- Rinse and gently rub fruits, vegetables, and herbs before preparing them. Some produce with hard and uneven surfaces, like cucumbers or melons, can be scrubbed with a dedicated produce brush to help remove dirt and bacteria before cutting.
- Do not use soap or household detergents, as produce can actually absorb the chemicals in these products, which can make you sick.
- Remove damaged or bruised parts, as well as the outer leaves of produce.
- Use separate cutting boards for ready-to-eat foods and raw produce.
Please note that freezing produce at home does not kill the Cyclospora parasite, as it is hardy and can survive freezing. According to the CDC, commercially frozen or canned produce has not been linked to cyclosporiasis outbreaks and can provide a lower-risk option for consuming produce during outbreaks, especially for susceptible populations (young, old, pregnant, and immunocompromised). Cooking produce to at least 158°F is the only method currently verified to kill the Cyclospora parasite.
Last but not least, see a doctor and report to your local health department when you are experiencing symptoms of foodborne illness. Foodborne illness statistics are likely underreported due to individuals not reporting when they are sick. Reporting gives investigators more information to help identify the sources of food pathogen outbreaks faster when they occur.
For more information about food safety practices to help minimize your risk of foodborne illness, contact the N.C. Cooperative Extension - Lee County Center at 919-775-5624.
