Christian NewellThe cyclospora outbreak that started in July and ended on Sept. 11, made its way to herbs such as cilantro and parsley, bringing questions about how safe the produce really is at N.C. Central University.
Cyclospora is a foodborne parasite that can cause many symptoms in humans, such as gastrointestinal illness and prolonged diarrhea. Unlike other viruses, cyclospora does not spread directly from person to person.
As of Friday Sept. 11, the North Carolina Department of Health and Human Services reported that there have been 944 cases and 32 hospitalizations from the virus since May.
According to the Kimberly Powell, chair of NCCU’s Department of Nutrition Sciences, the parasite must mature in contaminated food or water before it can infect someone.
Powell said the current North Carolina outbreak is separate from the nationwide cyclospora epidemic linked to recalled iceberg lettuce earlier this year. However, the Centers for Disease Control and Prevention reports are seeing another potential source in May.
She added that a large percentage of people diagnosed with the current outbreak have reported eating cilantro and parsley. She emphasized that the association doesn’t mean either herb has been confirmed as the source.
Interviews from patients show that cilantro and parsley are frequently reported in cyclosporiasis cases.
In a statement from the NCCU catering team, Aramark, a food and hospitality management company, said that none of their suppliers are linked to the cyclospora outbreak.
“NCCU Dining has confirmed that none of our suppliers, farms, or products are linked to the current Cyclospora outbreak,” said Kelli Wood, Aramark regional registered dietitian.
However, they have placed heavy emphasis on food sanitation because of the current outbreak.
“In response to the current outbreak, we have placed additional emphasis on washing fresh produce, conducting quality checks, and maintaining strict sanitary standards to help ensure the safety of our guests and staff,” said Wood.
This distinction matters for students who regularly consume herbs such as thyme, mint, and basil. Powell said that raw herbs can present food-safety challenges because their small leaves and crevices can make it more difficult to clean thoroughly.
Powell said NCCU’s dining operations have strict food-safety procedures for cleaning, sanitizing equipment and monitoring food temperatures. She said she would not consider the campus dining hall a significant risk because of those procedures.
“If it’s not recalled, they’re followed,” Powell said, referring to the food-safety procedures used by campus dining operations.
This information could become increasingly important if investigators determine that cilantro or parsley are responsible for the recent cases.
EDITORS’ NOTE: The lede has been modified for clarity and accuracy on how the outbreak affected NCCU’s campus.
