The North Carolina Department of Health and Human Services reported 307 cases of cyclosporiasis and 13 hospitalizations between May 1 and July 14, state public health records show. Investigators have not identified a single food product that explains the rise in illnesses, and officials say most cases do not yet share a common exposure.
What officials are doing
NCDHHS is working with local health departments and federal partners to track cases, interview patients and test samples to identify possible sources of contamination. Public health teams are also monitoring whether the increase in North Carolina is connected to illnesses in other states; at this point, officials say the state’s cases have not been linked to outbreaks elsewhere.
Why cyclospora is hard to prevent
Cyclospora is an intestinal illness caused by a microscopic parasite. It is often spread through food or water contaminated with the organism. Unlike bacteria that can be killed by cooking, cyclospora commonly contaminates fresh produce and herbs that are consumed raw, such as cilantro and parsley, allowing the parasite to survive from field to plate.
Federal guidance notes that most foodborne pathogens can be destroyed by pasteurization or by cooking to 165°F, but that control measures are more limited for raw produce. The Food and Drug Administration recommends careful handling and cleaning of fresh fruits and vegetables to reduce risk.
- Wash hands for 20 seconds with soap and warm water before and after preparing produce.
- Rinse produce under running water and gently rub; do not use soap or produce wash.
- Scrub firm produce with a clean brush; dry with a clean cloth or paper towel.
- Remove outer leaves of lettuce or cabbage; cut away bruised areas before eating.
| Time period | Reported cases | Hospitalizations |
|---|---|---|
| May 1–July 14, 2026 | 307 | 13 |
Who is at risk
People who consume uncooked fresh produce or are exposed to contaminated water can become infected. Health officials also note that international travelers to areas where cyclospora is more common may face increased risk. Symptoms typically include prolonged watery diarrhea, stomach cramps, nausea and fatigue; infections are diagnosed through testing of stool samples.
State investigators continue interviews and laboratory tests to try to pinpoint sources of exposure. In the meantime, public health officials urge residents to follow produce-handling guidance and report prolonged diarrheal illness to a health care provider so appropriate testing and treatment can be arranged.
As the investigation proceeds, health departments will update findings and recommendations. Residents seeking more information can consult NCDHHS and the FDA for the latest guidance on food safety and cyclospora prevention.
