RALEIGH, N.C. (WTVD) — An intense heat wave will continue through the Fourth of July weekend. Highs will be around 100 degrees, with feels-like temperatures as high as 110 degrees. Daily record high temperatures may also be challenged or even broken.

The combination of intense sunshine and prolonged heat will create dangerous conditions for anyone spending extended periods outdoors. And as the temperatures soar outside, people across Central North Carolina do what they can to stay cool, especially when they have to head out. One homeowner who experienced a hours-long power outage in Durham said it was miserable without his air conditioning. Another said it feels like the heat has intensified in North Carolina.

“I grew up in North Carolina, but I don’t remember waves being quite this intense.”

To compound the misery, ABC11’s Forecast Team says there will be little overnight relief, with temperatures only falling into the mid-70s throughout the heat wave, and the air quality is deteriorating.

Basically, right now, Central NC is a hot, muggy, sweltering, poor-air-quality mess. And it’s expected to last into early next week.

With somewhat stagnant conditions, smoke from Saturday night’s July 4th fireworks could linger into Sunday, something to keep in mind, especially for those who are more sensitive to reduced air quality.

The record-breaking heat has led to organizers tweaking some July 4th plans for the safety of performers, staff, and attendees.

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EASTERN CAROLINA, N.C. (WITN) – With the extremely hot and dry conditions we’re seeing across Eastern Carolina, three wildfires continue to burn.

The North Carolina Forest Service says the latest one is in the Cypress Creek area of Duplin County, where 200 acres have burned. That fire is 10% contained.

In Hyde County, there are two active wildfires, one that has consumed 662 acres and is 83% contained, and another that has burned five acres and is zero percent contained.

Both of those fires are near the Lake Mattamuskeet area.

North Carolina is once again dealing with a rise in Cyclospora cases, a microscopic parasite known for unpleasant gastrointestinal symptoms, including “explosive diarrhea.” Cyclospora spreads when someone eats or drinks something contaminated with feces.

North Carolina Department of Health and Human Services officials confirm to WRAL there have been 69 reports of cyclosporiasis since early June, as of July 2, 2026. The majority of North Carolina’s reported cases have come from Wake County, the state’s most populous county.

The increase comes as the U.S. Centers for Disease Control and Prevention investigates more than 140 cyclosporiasis cases across 17 states, including at least 20 hospitalizations. The CDC’s investigation revolves around individuals who first got sick between May 1 to July 16, 2026. North Carolina is among the states reporting cases, though no hospitalizations have been reported. 

At this time, health officials are not sure what may be causing the current rise in cases nationwide, and if they are all being caused by the same product(s).

Dr. Carl Williams, State Public Health Veterinarian for NCDHHS, said North Carolina’s cases do not currently meet the criteria to be considered an outbreak.

“We’ve had cases among all age ranges, including children and people over 65,” Williams told WRAL. “It is something that we would expect to pick up in June and July. It’s very likely that we will have more reports in the coming weeks.”

Cyclospora cases typically rise during summer months largely due to the fact that the parasite is often found in fresh fruits and vegetables that are many times consumed raw. 

Williams explained that identifying the source of an outbreak can take weeks or even months because symptoms often don’t appear until 2-14 days after someone eats contaminated food. By then, many people struggle to remember exactly what they ate. “Foodborne disease investigations are complicated in general because you have to rely on interviews with the case patients to get their food history,” Williams said. “If you wait too long, you tend to get food preferences as opposed to the specific history.” 

The investigation is made even more difficult because cyclospora has historically been linked to ingredients like cilantro and parsley that are often mixed into meals and easily forgotten. 

That’s exactly what investigators faced during North Carolina’s largest recent cyclospora outbreak. WRAL investigated a 2024 outbreak of more than 130 cases tied to at least three Wake County restaurants. Health officials reported months later after speaking with several patients that the outbreak was due to a shrimp and parsley salad.

Following the 2024 outbreak, NCDHHS strengthened its investigation process by creating a working group with the Wake County Health Department, the CDC, the FDA and the North Carolina Department of Agriculture and Consumer Services. The agencies now coordinate food history interviews, ingredient tracebacks and genetic testing to better identify links between cases. 

“We’ve been working with them for the past two years now… to facilitate a coordinated investigation to do food history collection, food trace back, and submission of clinical specimens to the CDC for genetic typing,” Williams added.

Williams said investigators interview patients and work backward to identify common ingredients. 

“What all the states and local health departments try to do is, through that ingredient-level analysis, identify what is most commonly found in these cases’ food history,” Williams explained. “Where did they eat? If it was at a restaurant, where did they purchase the cilantro from? That’s the reason we do this surveillance: to try and find that contaminated food product and remove it from circulation if possible. It’s just more challenging to find it.”

Another challenge is the short shelf life of fresh produce. By the time investigators identify a common ingredient among patients with cyclospora, the contaminated product may have already been discarded from the food supply. 

As investigators continue searching for a common source, health officials say the best defense is washing fresh produce thoroughly and seeking medical care if severe symptoms develop.

“If you can remember one number, it’s 165 degrees Fahrenheit,” Williams advised. “If you cook your food, 165 Fahrenheit is enough to get rid of Shiga toxin, E. coli in ground beef, Trichinella in pork, salmonella in chicken; That’ll take care of everything.”

Williams also advised people preparing food over the Fourth of July weekend to avoid the “temperature danger zone” between 40°F and 140°F, where bacteria can multiply rapidly. According to the United States Department of Agriculture, some bacteria can double in number in as little as 20 minutes within that temperature range.

Anyone experiencing severe diarrhea or other gastrointestinal symptoms should contact a healthcare provider. Cyclospora is typically diagnosed through a stool sample, and Williams said testing helps public health officials identify infections and investigate potential outbreaks.