Cyclosporiasis cases in Wake Co. continue to rise amid nationwide outbreak
AI-generated summary reviewed by our newsroom.
- Wake County reported 216 cyclosporiasis cases with five hospitalizations on July 15.
- North Carolina had 307 cyclosporiasis cases and 13 hospitalizations as of July 14.
- CDC has not identified a cause that accounts for the uptick.
Wake County cyclosporiasis cases have risen to at least 216 with five people hospitalized as of Wednesday, July 15, according to Wake County Public Health.
The case count is up about 17%, from 185 on Tuesday, July 14. The CDC has said case counts are almost certainly undercounts, as not all sickened with the parasite cyclospora will seek medical care or be tested.
There are at least 307 cases in North Carolina as of July 14, according to the NC Department of Health and Human Services. Thirteen have been hospitalized, and 81-160 of the cases were contracted in The United States, according to the CDC.
CDC data shows lower cases than many state and local health departments are reporting, as the CDC identifies whether the cases are acquired within the United States or not.
A cause has not been identified by the CDC that accounts for the national and statewide uptick in cases. Cyclosporiasis, the illness caused by cyclospora, is sometimes linked to contaminated produce products. Michigan’s state government has pointed a finger at lettuce and salad greens. The FDA has initiated outbreak investigations.
Symptoms
Very young, old and immunocompromised people are at higher risk of a severe infection. Cyclosporiasis may take up to two weeks to cause symptoms, and often lasts longer than food poisoning.
According to the CDC, symptoms include:
- Watery diarrhea (most common)
- Loss of appetite
- Weight loss
- Cramping
- Bloating
- Increased gas
- Nausea
- Fatigue
Less common symptoms may include:
- Vomiting
- Body aches
- Headache
- Low-grade fever
Treatment
Cyclosporiasis can be treated with a combination antibiotic, Trimethoprim-sulfamethoxazole. Most people recover without treatment.
Cooking or cleaning produce carefully can lower the risk of infection. Clean produce with clean water and dry it.
Portions of this story were previously published in The News & Observer.
