ASHEVILLE, N.C. (WLOS) — The North Carolina Department of Health and Human Services released new information about cyclosporiasis, an intestinal illness caused by a parasite.

According to NCDHHS, the rise in North Carolina cases is not associated with the outbreak in five other states involving iceberg lettuce distributed by Taylor Farms to some of the Taco Bell locations there.

Instead, commonly reported foods connected to cyclosporiasis cases in North Carolina include lettuce, cilantro and parsley, according to an NCDHHS press release.

According to an NCDHHS update on Friday, July 17, 307 cases of cyclosporiasis and 13 hospitalizations were reported in N.C. from May 1 to July 14.

HEALTH OFFICIALS MONITOR CYCLOSPORIASIS AS CASES RISE ACROSS NATION: WHAT TO KNOW

“I think people realize, with that being a nationwide outbreak to start with, that it was something that was being distributed nationwide. It wasn’t something that a local farmer 10 or 15 miles down the road was growing,” said Coates & Sons Produce owner Michael Coates.

Coates is warning shoppers to wash produce well before eating.

Shoppers at the food market say they’re being extra careful right now.

“I’m just making sure that I’m washing my vegetables and produce very carefully with baking soda, which kills some of the parasites, but that’s why I’ve come to the farmers market because I know that’s home grown and not hothoused,” said Fletcher resident Shirley Pennell.

“Buy fresh local produce more and supermarket produce less and then the other thing we decided was to just kind of lay off some of the fruits and vegetables that are harder to clean, like broccoli and lettuce and just buy things that has a thick skin and eat more seafood,” said David Shaheen, another shopper at the WNC Farmers Market.

Last year, the federally run Foodborne Diseases Active Surveillance Network, known as FoodNet, cut the requirement to surveil infections caused by six different germs, cyclospora being one of them.

Locals have also shared concerns that federal programs like the CDC and FDA are underfunded.

READ MORE: 4 CASES OF CYCLOSPORIASIS CONFIRMED IN BUNCOMBE COUNTY, 7 IN HENDERSON COUNTY

As for this outbreak, Shaheen says it’s important for people to be aware of what’s going on.

“If enough people know about it and just make a few minor tweaks, everyone will get through it and it will be no big deal,” said Shaheen.

Coates & Sons Produce is located at the WNC Farmers Market at 570 Brevard Road in Asheville.

You can also search for farm stands and farmers’ markets in the region in Appalachian Sustainable Agriculture Project’s online Local Food Guide.

RALEIGH, N.C. (WTVD) — Downtown Raleigh restaurants were busy with diners this week as concerns continue about a growing Cyclospora outbreak in North Carolina.

Josh and Shaelynn Wade of Wendell said they have become more deliberate about where and what they eat after a friend became sick with what they believed was linked to the outbreak.

“I definitely said let’s have sushi tonight,” Shaelynn Wade said.

The couple said they have adjusted some of their dining habits as reports of illnesses have increased.

“When it comes to fast food, I am taking a pause. I have no interest. I think the reputation of the restaurant changes how I’m going to feel about it,” the Wades said.

Cyclosporiasis is an intestinal illness caused by the parasite Cyclospora. People become sick after consuming food or water contaminated with the parasite.

According to the North Carolina Department of Health and Human Services, many people who reported becoming sick linked their illness to either lettuce, cilantro or parsley.

RELATED | Cyclosporiasis cases surge in NC are not linked to Taco Bell lettuce outbreak, DHHS says

Vanessa Sanchez said she recently changed her shopping habits after learning more about the outbreak.

“Lettuce is a regular part of our diet. But recently I just found out that it’s from Taylor Farms out of California. So, um, pretty much just staying away from lettuce until they figure out where that source batch came from,” Sanchez said.

Other residents said they are taking additional precautions when preparing food at home.

“We’ve really just started washing our vegetables with vinegar and water and just trying to be a little bit more cognizant,” Maggie Sparling said.

Since May, the number of cases in North Carolina has increased from 13 to 307.

As Raleigh Restaurant Week gets underway, local chefs said food safety remains a top priority.

“All produce comes out, and we triple wash everything, and then it gets put away. And we’re making sure that any of the products that are flagged-blueberries, spinach, asparagus, all that stuff, we’re cooking thoroughly too, so we’re not serving any of that stuff raw, at all,” said Adam Masters, head chef at Irregardless Café.

The precautions are welcome news for the Wades, who said they want to continue enjoying their weekly dinner dates.

“I think the biggest thing that I’m thinking about is how long are we going to have to think about it and avoid lettuce and avoid parsley and cilantro and all the things that we’d like to eat,” the couple said.

Many local restaurants are also working with vendors that are conducting additional checks to ensure food is not contaminated.

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