July 8 (UPI) — Cases of cyclosporiasis, an infection that causes “explosive” diarrhea, are on the rise in regions throughout the United States, health officials said Wednesday.

The intestinal illness, which is caused by the Cyclospora cayetanensis parasite, often surges through the summer, but this year has been marked by larger-than-usual spikes in some states.

Reported cases in Michigan are nearing 1,000 since June 22, a representative from the state’s Department of Health and Human Services told ABC News. The state usually has about 50 reported cases a year.

Authorities in Ohio, North Carolina, New York, Texas and Illinois are also dealing with more cases than usual. However, a spokesperson for the U.S. Centers for Disease Control and Prevention said there is “no evidence of a single, multistate Cyclospora outbreak” right now. It can take weeks or more for local authorities to report confirmed cases to the CDC.

The parasite spreads through food or water contaminated by feces from an infected person, and person-to-person spread is unlikely. ABC News reports that the Michigan health department’s working hypothesis is that the outbreak is connected to contaminated produce.

Past outbreaks have been connected to fresh produce such as raspberries, salad greens, basil, cilantro and snow peas.

The illness is not usually life-threatening, but if not treated, it can last a few days to over a month, the CDC said. Multiple relapses are possible. The CDC also notes that the true number of those infected with Cyclospora is likely higher than reported.

In addition to the most well-known symptom of sudden, watery diarrhea, symptoms of cyclosporiasis include vomiting, nausea, severe stomach cramps, loss of appetite and fatigue. It can take up to two weeks after eating contaminated food for symptoms to show themselves.

To avoid cyclosporiasis, people should avoid food and water that may be contaminated.

They also should take basic food safety precautions, such as washing hands with soap and water before and after handling raw fruits or vegetables, thoroughly washing all fresh produce under running water before eating or preparing, cutting away any damaged areas on fresh produce and refrigerating prepared produce as soon as possible.