Before anyone in Wake County loads up a plate of fruit salad or coleslaw this Memorial Day weekend, local health officials have a warning. They are keeping a close eye on cyclosporiasis, an intestinal illness tied to a microscopic parasite that tends to surge when the weather heats up, and they want hosts, caterers and food vendors to be extra careful with fresh produce.
WRAL reports that Wake County Public Health is urging people to take added precautions with raw fruits and vegetables as they prep for holiday cookouts. Officials recommend washing produce thoroughly, keeping cold foods in the fridge or on ice, using a food thermometer when grilling meats, and not letting perishable items linger in the heat. They also advised being cautious with imported produce, which has been linked to previous outbreaks of cyclosporiasis.
The Centers for Disease Control and Prevention explains that Cyclospora cayetanensis, the parasite behind cyclosporiasis, typically spreads when people consume food or water contaminated with feces. It is considered unlikely to spread directly from one person to another. Symptoms usually appear about a week after exposure, with a possible range of two to 14 days, and can include watery diarrhea, stomach cramps, nausea, fatigue and weight loss. Without proper treatment, the illness can hang on or come back after seeming to improve.
According to WRAL, Wake County has confirmed one case so far this season, compared with more than 100 local cases reported last year. The county is reminding restaurants, caterers and food trucks to buy ingredients from reputable suppliers, train staff on handwashing and food storage, and keep sick workers at home. Health officials say they are monitoring for any signs of an outbreak in coordination with state and federal partners as summer gets underway.
Why Produce Can Spread the Parasite
The FDA notes that Cyclospora oocysts can stick around in the environment and need time under specific temperature conditions before they become infectious. That helps explain why fresh herbs and leafy greens have shown up repeatedly in outbreak investigations. Common sanitizers like chlorine do not reliably kill the parasite, so contamination on farms, in irrigation water or during packing can follow produce all the way to the table. Those supply chain weak spots mean careful washing at home is important, but not always enough to eliminate risk.
How Big the Problem Is Right Now
Cyclosporiasis cases typically climb in the spring and summer. As part of ongoing national surveillance, the CDC reported 1,180 domestically acquired cases in 2025. That broader trend, combined with the early-season case in Wake County, is driving the pre–Memorial Day outreach. Public health agencies also caution that official case counts probably miss some infections, since many people recover without ever getting tested.
Practical Tips for Hosts and Diners
The FDA advises keeping cold foods at 40°F or below and tossing any perishable dishes left out at room temperature for more than two hours, or one hour if the air temperature is above 90°F. Use a food thermometer to make sure grilled meats hit safe internal temperatures, rinse whole fruits and vegetables under running water before serving, and stash cut or prepped produce in coolers until it is time to eat. If you develop persistent diarrhea or other worrying symptoms after a gathering, contact a healthcare provider. Cyclosporiasis infections are typically treated with antibiotics, and clinicians can arrange testing if needed.
For local guidance and updates, residents and food businesses can reach out to Wake County Public Health or check with the North Carolina Division of Public Health. Local and state health departments can share testing information, outbreak updates and steps for reviewing food safety practices before the summer cookout season hits full swing.
