Contact:
Consumer:
714-690-7700
Media
David Rueda
(714) 690-7700
FOR IMMEDIATE RELEASE - December 21, 2011 - Cal Fresco, LLC (“Cal Fresco”) is voluntarily working with the Food and Drug Administration (“FDA”) and California Department of Public Health (“CDPH”) to coordinate a recall of fresh Jalapeño and Serrano chili peppers for potential contamination with Salmonella. The FDA has advised that a random sample of Cal Fresco Jalapeño and Serrano peppers has tested positive for Salmonella.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The Jalapeño Peppers
The Jalapeño recall is limited to one (1) lot (Lot #205610) containing approximately 18,500 pounds of peppers. The source of the contamination is unknown. The lot was distributed to retail stores within California, Oregon, Washington, Texas and Canada between December 3 and December 5, 2011. The product was shipped in cases under both the Cal Fresco (10 and 25 pound cases) and Grower Alliance (40 pound case) labels. The product is typically sold at the retail level in bulk by weight and has no retail packaging associated with it. All retail suppliers that received this affected lot have been notified and were directed to immediately remove and destroy any remaining product in their inventories.
This recall was the result of a random sampling event on December 12, 2011 by the USDA which revealed the presence of Salmonella on some of the product. Cal Fresco’s recall and traceability program enabled the company to quickly identify the supplier of the affected product, which originated in Mexico. Cal Fresco has ceased the distribution of all produce from this supplier while the FDA, the California Department of Public Health, and the company continue their investigation into the source of the contamination.
Consumers who purchased the above described Jalapeño peppers between the dates of December 3 and December 21, 2011 should contact the store from where they purchased the product and inquire as to whether the affected product was sold by that store location. If so, the customer should discard or return any unused product to that store for a refund.
The Serrano Peppers
Based upon information provided to Cal Fresco by the FDA and CDPH, the Serrano peppers were delivered to a retail distribution center Spokane, Washington on December 8, 2011. The source of the contamination is unknown. This recall was the result of a random USDA sampling of bulk Serrano peppers on December 12 at a Spokane, WA distribution center which revealed the presence of Salmonella in some, but not all, of the sampling. Cal Fresco has a sampling, traceability and recall program in place to detect and prevent the distribution of contaminated product. However, because the USDA Sample and Isolated Pathogen Information Report failed to disclose individual lot numbers, and because the results of that report were not provided to Cal Fresco until December 19, 2011, (five days after the sampling occurred), Cal Fresco must rely on information provided by the FDA and CDPH to trace the contaminated peppers to their source. Based upon that information, Cal Fresco has identified the affected peppers as being part of Lot #205467, originating in Mexico. Cal Fresco has ceased the distribution of all produce from this supplier while the FDA, the California Department of Public Health, and the company continue their investigation into the source of the contamination.
This product is typically sold at the retail level in bulk by weight and has no retail packaging associated with it. All retail suppliers that received this affected product are located in Edmonton, Winnipeg and Vancouver, Canada and Southern California, Alaska, Washington and Dallas, Texas. All retail suppliers who received this product have been notified and were directed to immediately remove and destroy any remaining product in their inventories.
Consumers who purchased the above described Serrano peppers between the dates of December 8 and December 21, 2011 should contact the store from where they purchased the product and inquire as to whether the affected product was sold by that store location. If so, the customer should discard or return any unused product to that store for a refund.
No illnesses have been reported to date. Other than the Jalapeño and Serrano peppers described above, no other Cal Fresco product has been affected by this recall.
Cal Fresco has earned an outstanding safety reputation throughout its operations and has taken immediate precautionary measures to protect public health by issuing this voluntary recall and removing product from the market. Cal Fresco takes its food safety responsibilities very seriously and is working diligently to prevent any further occurrence.
Consumer questions may be directed to Cal Fresco at 714-690-7700 between 5 AM and 1 PM PST.
###
RSS Feed for FDA Recalls Information1 [what's this?2]
Photo: Product Labels3
Recalled Product Photos Are Also Available on FDA's Flickr Photostream.4
http://www.fda.gov/Safety/Recalls/ucm284531.htm?source=govdelivery
Thursday, December 22, 2011
Thursday, December 1, 2011
ATTENTION FOOD WORKERS
Beginning January 1, 2012, Grays Harbor County Environmental Health Division will only offer a Food Handlers Class on the FIRST and THIRD Thursdays of the each month.
Registration for the Food Handlers Class will begin at 2:30pm. Class will begin at 3:00pm and end around 4:00pm.
The cost is still $10.00, payable with cash or a check made out to Grays Harbor County. Currently debit and credit cards are not accepted.
Additionally, a Food Handlers Card can be obtained on-line at any time by going to:
To obtain a Food Handlers Card on-line, you must have access to a working printer and a credit or debit card.
There is only one website authorized to provide you with a valid food worker card so please use our links to navigate to the correct website.
If you have any questions about the reduction in the amount of Food Handlers Classes or need more information about the on-line class, please contact us at (360) 249-4413.
Rabies vaccine to be mandatory for pet dogs, cats, and ferrets in Washington
OLYMPIA ¾ New Year, new rule. Pet dogs, cats, and ferrets in the state must be current on their rabies vaccination starting January 1, 2012. This new rule aims to reduce the number of rabies exposures in Washington.
Rabies is one of the oldest and most deadly diseases. Every year in Washington, several hundred people have to get the series of rabies shots because of possible exposure to the rabies virus. Vaccinating pets prevents them from getting rabies and helps protect you and your family, too.
The Department of Health Zoonotic Disease program (www.doh.wa.gov/ehp/ts/ZOO.HTM) says the new rule requires owners of dogs, cats, and ferrets to have their pets vaccinated against rabies. Many cities and counties require rabies vaccinations for some pets, but vaccinations have never been required by the state. Vaccinating pets is one of the most effective ways of preventing rabies. People should talk to their veterinarian about vaccinations and rabies prevention.
In Washington, bats are the primary source of rabies. Each year many bats test positive for rabies across the state. Pet encounters with sick bats are one of the primary ways pets are exposed to rabies, and their owners can be exposed when they take the bats away from their pets. Cats are the most commonly affected domestic animal nationwide, with twice as many cats testing positive for rabies as dogs.
Coming into contact with an infected bat could be life-threatening without post-exposure rabies vaccination. People should never handle a bat; it may be infected with rabies. If you’re exposed to rabies you must get treatment immediately. Once symptoms develop it’s too late. The most recent human rabies cases in the state were in 1995 and 1997, and the last domestic animal in Washington to test positive was a cat in 2002.
There was a time early in our state’s history when rabies was rampant in King and Pierce counties, with numerous animals and people contracting the disease. Since rabies vaccinations began many years ago there’s been a dramatic decrease in animal rabies cases.
In many countries worldwide, rabies occurs widely in domestic animals, especially dogs. Animals imported from these countries are a potential risk of exposure to other pets and people. State and federal rules are in place to ensure that imported animals have proper vaccinations and medical records
.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
Rabies is one of the oldest and most deadly diseases. Every year in Washington, several hundred people have to get the series of rabies shots because of possible exposure to the rabies virus. Vaccinating pets prevents them from getting rabies and helps protect you and your family, too.
The Department of Health Zoonotic Disease program (www.doh.wa.gov/ehp/ts/ZOO.HTM) says the new rule requires owners of dogs, cats, and ferrets to have their pets vaccinated against rabies. Many cities and counties require rabies vaccinations for some pets, but vaccinations have never been required by the state. Vaccinating pets is one of the most effective ways of preventing rabies. People should talk to their veterinarian about vaccinations and rabies prevention.
In Washington, bats are the primary source of rabies. Each year many bats test positive for rabies across the state. Pet encounters with sick bats are one of the primary ways pets are exposed to rabies, and their owners can be exposed when they take the bats away from their pets. Cats are the most commonly affected domestic animal nationwide, with twice as many cats testing positive for rabies as dogs.
Coming into contact with an infected bat could be life-threatening without post-exposure rabies vaccination. People should never handle a bat; it may be infected with rabies. If you’re exposed to rabies you must get treatment immediately. Once symptoms develop it’s too late. The most recent human rabies cases in the state were in 1995 and 1997, and the last domestic animal in Washington to test positive was a cat in 2002.
There was a time early in our state’s history when rabies was rampant in King and Pierce counties, with numerous animals and people contracting the disease. Since rabies vaccinations began many years ago there’s been a dramatic decrease in animal rabies cases.
In many countries worldwide, rabies occurs widely in domestic animals, especially dogs. Animals imported from these countries are a potential risk of exposure to other pets and people. State and federal rules are in place to ensure that imported animals have proper vaccinations and medical records
.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
####
Monday, September 26, 2011
National Take Back Initiative.
Hoquiam, WA - On Saturday, October 29th, 2011, the Hoquiam Police Department in conjunction with the Drug Enforcement Administration (DEA), will be hosting a collection site for the National Take Back Initiative.
This program is designed to assist those who wish to dispose of unused/unwanted Pharmaceutical Drugs. Controlled, non-controlled, and over the counter substances will be collected. This program is anonymous and no questions or identification will be requested by law enforcement. Participants may dispose of medication in its original container or my remove the medication from its original container and place them in a disposal box provided at the site.
The first of these programs took place in September of 2009, Hoquiam Police Chief Jeff Meyers tells KBKW their drop site collected 89 pounds of unwanted pharmaceuticals in four hours, however Meyers said "Currently there is no mechanism to return controlled substances or prescription medications other than to law enforcement, we're the only ones who can legally collect it."
Intra-venous solutions, injectibles, syringes, or medical waste WILL NOT be accepted due to potential hazard posed by blood-borne pathogens.
Illicit substances such as marijuana or methamphetamine are not part of the initiative.
The Hoquiam site will be located at the front entrance to the HPD building and will be open from 10am till 2pm.
This program is designed to assist those who wish to dispose of unused/unwanted Pharmaceutical Drugs. Controlled, non-controlled, and over the counter substances will be collected. This program is anonymous and no questions or identification will be requested by law enforcement. Participants may dispose of medication in its original container or my remove the medication from its original container and place them in a disposal box provided at the site.
The first of these programs took place in September of 2009, Hoquiam Police Chief Jeff Meyers tells KBKW their drop site collected 89 pounds of unwanted pharmaceuticals in four hours, however Meyers said "Currently there is no mechanism to return controlled substances or prescription medications other than to law enforcement, we're the only ones who can legally collect it."
Intra-venous solutions, injectibles, syringes, or medical waste WILL NOT be accepted due to potential hazard posed by blood-borne pathogens.
Illicit substances such as marijuana or methamphetamine are not part of the initiative.
The Hoquiam site will be located at the front entrance to the HPD building and will be open from 10am till 2pm.
Tuesday, September 13, 2011
Protect Your Ground Water Day
September 13, 2011
Everyone can and should do something to protect groundwater. Why? Because we all have a stake in maintaining groundwater quality and quantity. With this in mind, the National Ground Water Association (NGWA) has created “Protect Your Ground Water Day.”
For starters, 95 percent of all available freshwater comes from aquifers underground. Being a good steward of groundwater just makes sense. Not only that, most surface water bodies are connected to groundwater so how you impact groundwater matters. Furthermore, many public water systems draw all or part of their supply from groundwater, so protecting the resource protects the public water supply and lowers treatment costs.
But, groundwater and source water protection isn’t just a job for the professionals. “Every person can do something to protect groundwater in their local area—from not polluting it to using water wisely,” says Cliff Treyens, NGWA director of public awareness. “This day is intended to give every person an action step he or she can take.”
If you own a well to provide water for your family, farm, or business, groundwater protection is doubly important. As a well owner, you are the manager of your own water system. Protecting groundwater will help reduce risks to your water supply.
Learn more about groundwater by visiting the NGWA website at www.ngwa.org. More information about Protect Your Ground Water Day may be found at www.ngwa.org/Events-Education/groundwater-day/Pages/default.aspx.
Tuesday, September 6, 2011
September is Food Safety Education Month
Food Safety Myths
Myth: Leftovers are safe to eat if they look and smell okay.
FACT: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria - some cause illness in people and others don’t. The types of bacteria that do cause illness don't affect the taste, smell, or appearance of food. This is why it's important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don’t take the risk - when in doubt, throw it out!
Myth: If you drop food on the floor and pick it up within five seconds, it's safe to eat.
FACT: The "five-second rule," or other timed variations, doesn't prevent bacteria and other germs from getting on fallen food. If you can't wash the food that has fallen on the floor, don't eat it. Sometimes adults, often jokingly, say this myth in front of children. It's important to teach children that the "five-second rule" isn't true and that they shouldn't eat food that has fallen on the floor.
Myth: Meat is cooked when the juices run clear and hamburger is done when the middle turns brown.
FACT: Using color isn't a good way to determine whether meat has been cooked to a safe internal temperature. It's how much heat is in the middle of the meat that matters. The only way to know that meat has been cooked to a safe internal temperature is to use a food thermometer. Be sure to cook meats to the following minimum internal temperatures:
Whole or ground turkey, chicken, or other poultry: 165 degrees F.
Ground beef, pork, hamburger, or egg dishes: 160 degrees F.
Whole cuts (roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes before cutting or eating.
Hot dogs, sausages: 165 degrees F.
Fish: 145 degrees F.
Myth: The last meal I ate is what caused my foodborne illness (food poisoning).
FACT: Except for some toxins and viruses, most harmful microorganisms take longer than a few hours to make you sick. Symptoms of foodborne illness can start anywhere from a few hours to several weeks after eating contaminated food. So don't be so quick to blame your illness on the restaurant you ate at today for lunch - you may have gotten sick from something you ate a few days ago. Contact your local health department if you suspect you have a foodborne illness or want to file a complaint about unsafe food handling practices at a restaurant.
Myth: You shouldn't put hot foods in the refrigerator.
FACT: Hot food can be placed in the refrigerator. Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator. Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. If food is left out in a room our outdoors where the temperature is 90 degrees F or hotter, food should be refrigerated or discarded within just 1 hour.
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot.
FACT: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures. Refrigerate perishable foods within 2 hours in a refrigerator temperature of 40 degrees or below.
Myth: Freezing foods kills harmful bacteria that can cause foodborne illness.
FACT: Bacteria can survive freezing temperatures. Freezing isn't a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill harmful bacteria.
Myth: Plastic or glass cutting boards don't hold harmful bacteria like wood cutting boards do.
FACT: Any type of cutting board can hold harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Once any type of cutting board becomes excessively worn or develops hard-to-clean grooves, they should be discarded.
Myth: I don't need to wash my fruits or vegetables if I am going to peel them.
FACT: You should wash fresh fruits and vegetables under running tap water just before eating, cutting, or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it, the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables.
Myth: This food is local, organic, or natural, so it's safe.
FACT: Organic and locally grown foods may have environmental benefits such as using less pesticides, fertilizers, and fossil-fuels. But these foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It's important for farmers and distributors to use good sanitary practices to minimize food contamination. Consumers should always prepare and cook food properly, no matter where it's from.
Myth: I don't need to wash my hands since I used hand sanitizing gel.
FACT: Although hand sanitizers can effectively kill some germs on your hands, they do little to reduce surface tension between your skin and dirt, grease, and germs. The sanitizer only has an effect on the outer layer of film on your hands. The best way to clean your hands is to first wet your hands with warm water, lather with soap for at least 20 seconds, rinse with warm water, then dry with a clean towel.
Myth: I've never been sick from the food I prepare so I don't need to worry about feeding it to others.
FACT: Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. People with a higher risk for foodborne illness include infants, young children, pregnant women, older adults, people with weakened immune systems, and individuals with certain chronic diseases.
Myth: The worst that could happen to you with a foodborne illness is an upset stomach.
FACT: The majority of foodborne illness cases are mild and cause symptoms for only a day or two. But a foodborne illness can cause more than just an upset stomach. Other common symptoms include fever, diarrhea, vomiting, and dehydration - sometimes these symptoms are severe and require medical attention. Less common, but possible severe conditions of foodborne illness include paralysis, meningitis, and death.
Myth: Leftovers are safe to eat if they look and smell okay.
FACT: Most people would not choose to eat spoiled, smelly food. However, if they did, they would not necessarily get sick. This is because there are different types of bacteria - some cause illness in people and others don’t. The types of bacteria that do cause illness don't affect the taste, smell, or appearance of food. This is why it's important to freeze or toss refrigerated leftovers within 3-4 days. If you are unsure of how long your leftovers have been sitting in the refrigerator, don’t take the risk - when in doubt, throw it out!
Myth: If you drop food on the floor and pick it up within five seconds, it's safe to eat.
FACT: The "five-second rule," or other timed variations, doesn't prevent bacteria and other germs from getting on fallen food. If you can't wash the food that has fallen on the floor, don't eat it. Sometimes adults, often jokingly, say this myth in front of children. It's important to teach children that the "five-second rule" isn't true and that they shouldn't eat food that has fallen on the floor.
Myth: Meat is cooked when the juices run clear and hamburger is done when the middle turns brown.
FACT: Using color isn't a good way to determine whether meat has been cooked to a safe internal temperature. It's how much heat is in the middle of the meat that matters. The only way to know that meat has been cooked to a safe internal temperature is to use a food thermometer. Be sure to cook meats to the following minimum internal temperatures:
Whole or ground turkey, chicken, or other poultry: 165 degrees F.
Ground beef, pork, hamburger, or egg dishes: 160 degrees F.
Whole cuts (roasts, steaks, chops) of beef, pork, veal, and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes before cutting or eating.
Hot dogs, sausages: 165 degrees F.
Fish: 145 degrees F.
Myth: The last meal I ate is what caused my foodborne illness (food poisoning).
FACT: Except for some toxins and viruses, most harmful microorganisms take longer than a few hours to make you sick. Symptoms of foodborne illness can start anywhere from a few hours to several weeks after eating contaminated food. So don't be so quick to blame your illness on the restaurant you ate at today for lunch - you may have gotten sick from something you ate a few days ago. Contact your local health department if you suspect you have a foodborne illness or want to file a complaint about unsafe food handling practices at a restaurant.
Myth: You shouldn't put hot foods in the refrigerator.
FACT: Hot food can be placed in the refrigerator. Large amounts of food should be divided into small portions and put in shallow containers for quicker cooling in the refrigerator. Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours. If food is left out in a room our outdoors where the temperature is 90 degrees F or hotter, food should be refrigerated or discarded within just 1 hour.
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot.
FACT: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures. Refrigerate perishable foods within 2 hours in a refrigerator temperature of 40 degrees or below.
Myth: Freezing foods kills harmful bacteria that can cause foodborne illness.
FACT: Bacteria can survive freezing temperatures. Freezing isn't a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the best way to kill harmful bacteria.
Myth: Plastic or glass cutting boards don't hold harmful bacteria like wood cutting boards do.
FACT: Any type of cutting board can hold harmful bacteria on its surface. Regardless of the type of cutting board you use, it should be washed and sanitized after each use. Solid plastic, tempered glass, sealed granite, and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Once any type of cutting board becomes excessively worn or develops hard-to-clean grooves, they should be discarded.
Myth: I don't need to wash my fruits or vegetables if I am going to peel them.
FACT: You should wash fresh fruits and vegetables under running tap water just before eating, cutting, or cooking. Harmful bacteria could be on the outside of the produce. If you peel or cut it without first washing it, the bacteria could be transferred to the part you eat. Wash delicate produce such as grapes or lettuce under cool running water. Blot dry with a clean cloth towel or paper towel. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush. Never use detergent or bleach to wash fresh fruits or vegetables.
Myth: This food is local, organic, or natural, so it's safe.
FACT: Organic and locally grown foods may have environmental benefits such as using less pesticides, fertilizers, and fossil-fuels. But these foods, like others, can be exposed to harmful bacteria during the growing and harvesting process. It's important for farmers and distributors to use good sanitary practices to minimize food contamination. Consumers should always prepare and cook food properly, no matter where it's from.
Myth: I don't need to wash my hands since I used hand sanitizing gel.
FACT: Although hand sanitizers can effectively kill some germs on your hands, they do little to reduce surface tension between your skin and dirt, grease, and germs. The sanitizer only has an effect on the outer layer of film on your hands. The best way to clean your hands is to first wet your hands with warm water, lather with soap for at least 20 seconds, rinse with warm water, then dry with a clean towel.
Myth: I've never been sick from the food I prepare so I don't need to worry about feeding it to others.
FACT: Some people have a greater risk for foodborne illnesses. A food you can safely eat might make others sick. People with a higher risk for foodborne illness include infants, young children, pregnant women, older adults, people with weakened immune systems, and individuals with certain chronic diseases.
Myth: The worst that could happen to you with a foodborne illness is an upset stomach.
FACT: The majority of foodborne illness cases are mild and cause symptoms for only a day or two. But a foodborne illness can cause more than just an upset stomach. Other common symptoms include fever, diarrhea, vomiting, and dehydration - sometimes these symptoms are severe and require medical attention. Less common, but possible severe conditions of foodborne illness include paralysis, meningitis, and death.
Tuesday, August 2, 2011
CDC: 1 death, 76 illnesses linked to ground turkey
By MARY CLARE JALONICK and LINDSEY TANNER
WASHINGTON —
Federal officials say one person has died from salmonella poisoning that appears to be linked to eating ground turkey, but the government is still investigating who produced the meat and has not initiated a recall.
Seventy-six people in 26 states have been made sick from the same strain of the disease. The CDC did not say where the person who died became sick and released no details about the death.
The illnesses date back to March, and the CDC said Monday that cultures of ground turkey from four retail locations between March 7 and June 27 showed salmonella contamination, though those are not specifically linked to the illnesses. The agency said preliminary information showed that three of those samples have been linked to the same production establishment but did not name the retailers or the manufacturers.
The Agriculture Department oversees meat safety and would be the agency to announce a recall. The department sent out an alert about the illnesses late last week telling consumers to properly cook their turkey, which can decrease the chances of salmonella poisoning. But the department has not given consumers any further warnings about the source of the tainted meat.
USDA's Food Safety and Inspection Service "has not linked these illnesses to a particular brand, product, or establishment, and therefore has not issued a recall," spokesman Brian Mabry said Tuesday. "We are continuing to investigate this situation."
The CDC said it and USDA were "vigorously working to identify the specific contaminated product or products that are causing illnesses and will update the public on the progress of this investigation as information becomes available."
Food safety advocate Bill Marler, an attorney who has represented victims of the nation's biggest food-borne illness outbreaks, said he believes the three positive samples should prompt a recall.
"Consumers have no idea what to do except not eat ground turkey," he said.
The illnesses are spread all over the country. The states with the highest number sickened were Michigan and Ohio, 10 illnesses each, while nine illnesses were reported in Texas. Illinois had seven, California six and Pennsylvania five.
The remaining states have between one and three reported illnesses linked to the outbreak, according to the CDC: Alabama, Arizona, Georgia, Iowa, Indiana, Kentucky, Louisiana, Massachusetts, Minnesota, Missouri, Mississippi, North Carolina, Nebraska, Nevada, New York, Oklahoma, Oregon, South Dakota, Tennessee and Wisconsin.
A chart on the CDC's website shows cases have occurred every month since early March, with spikes in May and early June. The latest reported cases were in mid-July, although the CDC said some recent cases may not have been reported yet.
University of Pennsylvania bioethicist Art Caplan said the government's handling of the outbreak raises ethical questions about why the public wasn't warned sooner.
"You've got to protect the public health. That's their first and primary value - not industry, not any other goal. They have to warn as quickly as they think there's reasonable evidence for concern," Caplan said.
He said that uncertainty about the outbreak's source might explain the long silence, but added, "the moral duty is to really get the word out as soon as you have evidence of a problem."
CDC spokeswoman Lola Russell said Tuesday it can take three to four weeks to confirm one case. Identifying an outbreak can take considerably longer than that when cases of foodborne illness occur sporadically, in several states, as has happened in the current outbreak, she said.
Russell said the CDC isn't advising the public to avoid eating ground turkey, but does urge people to cook it properly.
Ground turkey is considered safe to eat when the internal temperature reaches 165 degrees. For turkey patties or burgers, internal temperatures on each side should be measured.
Other government advice:
-Refrigerate raw meat and poultry within two hours after purchase, one hour if temperatures in the house exceed 90 F.
-Refrigerate cooked meat and poultry within two hours after cooking.
-Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
The CDC estimates that 50 million Americans each year get sick from food poisoning, including about 3,000 who die. Salmonella causes most of these cases and federal health officials say they've made virtually no progress against it.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It is life-threatening to some with weakened immune systems.
Salmonella infections may last about a week and often don't require treatment other than drinking plenty of water and other fluids. Sometimes antibiotics are used when the infection spreads from the intestines. The CDC says some salmonella bacteria have become drug-resistant because of antibiotics used to promote livestock growth.
One of the largest outbreaks last year involved salmonella-tainted eggs that may have sickened as many as 56,000. About 2,000 illnesses were reported, but CDC estimates that only a fraction of illnesses are reported in most outbreaks.
In April, Jennie-O Turkey Store, a division of Hormel, recalled almost 55,000 pounds of frozen, raw turkey burger products linked to an outbreak of a different strain of salmonella. The CDC said then that 12 people were sickened in 10 states.
WASHINGTON —
Federal officials say one person has died from salmonella poisoning that appears to be linked to eating ground turkey, but the government is still investigating who produced the meat and has not initiated a recall.
Seventy-six people in 26 states have been made sick from the same strain of the disease. The CDC did not say where the person who died became sick and released no details about the death.
The illnesses date back to March, and the CDC said Monday that cultures of ground turkey from four retail locations between March 7 and June 27 showed salmonella contamination, though those are not specifically linked to the illnesses. The agency said preliminary information showed that three of those samples have been linked to the same production establishment but did not name the retailers or the manufacturers.
The Agriculture Department oversees meat safety and would be the agency to announce a recall. The department sent out an alert about the illnesses late last week telling consumers to properly cook their turkey, which can decrease the chances of salmonella poisoning. But the department has not given consumers any further warnings about the source of the tainted meat.
USDA's Food Safety and Inspection Service "has not linked these illnesses to a particular brand, product, or establishment, and therefore has not issued a recall," spokesman Brian Mabry said Tuesday. "We are continuing to investigate this situation."
The CDC said it and USDA were "vigorously working to identify the specific contaminated product or products that are causing illnesses and will update the public on the progress of this investigation as information becomes available."
Food safety advocate Bill Marler, an attorney who has represented victims of the nation's biggest food-borne illness outbreaks, said he believes the three positive samples should prompt a recall.
"Consumers have no idea what to do except not eat ground turkey," he said.
The illnesses are spread all over the country. The states with the highest number sickened were Michigan and Ohio, 10 illnesses each, while nine illnesses were reported in Texas. Illinois had seven, California six and Pennsylvania five.
The remaining states have between one and three reported illnesses linked to the outbreak, according to the CDC: Alabama, Arizona, Georgia, Iowa, Indiana, Kentucky, Louisiana, Massachusetts, Minnesota, Missouri, Mississippi, North Carolina, Nebraska, Nevada, New York, Oklahoma, Oregon, South Dakota, Tennessee and Wisconsin.
A chart on the CDC's website shows cases have occurred every month since early March, with spikes in May and early June. The latest reported cases were in mid-July, although the CDC said some recent cases may not have been reported yet.
University of Pennsylvania bioethicist Art Caplan said the government's handling of the outbreak raises ethical questions about why the public wasn't warned sooner.
"You've got to protect the public health. That's their first and primary value - not industry, not any other goal. They have to warn as quickly as they think there's reasonable evidence for concern," Caplan said.
He said that uncertainty about the outbreak's source might explain the long silence, but added, "the moral duty is to really get the word out as soon as you have evidence of a problem."
CDC spokeswoman Lola Russell said Tuesday it can take three to four weeks to confirm one case. Identifying an outbreak can take considerably longer than that when cases of foodborne illness occur sporadically, in several states, as has happened in the current outbreak, she said.
Russell said the CDC isn't advising the public to avoid eating ground turkey, but does urge people to cook it properly.
Ground turkey is considered safe to eat when the internal temperature reaches 165 degrees. For turkey patties or burgers, internal temperatures on each side should be measured.
Other government advice:
-Refrigerate raw meat and poultry within two hours after purchase, one hour if temperatures in the house exceed 90 F.
-Refrigerate cooked meat and poultry within two hours after cooking.
-Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry.
The CDC estimates that 50 million Americans each year get sick from food poisoning, including about 3,000 who die. Salmonella causes most of these cases and federal health officials say they've made virtually no progress against it.
The most common symptoms of salmonella are diarrhea, abdominal cramps and fever within eight hours to 72 hours of eating a contaminated product. It is life-threatening to some with weakened immune systems.
Salmonella infections may last about a week and often don't require treatment other than drinking plenty of water and other fluids. Sometimes antibiotics are used when the infection spreads from the intestines. The CDC says some salmonella bacteria have become drug-resistant because of antibiotics used to promote livestock growth.
One of the largest outbreaks last year involved salmonella-tainted eggs that may have sickened as many as 56,000. About 2,000 illnesses were reported, but CDC estimates that only a fraction of illnesses are reported in most outbreaks.
In April, Jennie-O Turkey Store, a division of Hormel, recalled almost 55,000 pounds of frozen, raw turkey burger products linked to an outbreak of a different strain of salmonella. The CDC said then that 12 people were sickened in 10 states.
Tuesday, June 28, 2011
Sprouts from Idaho firm linked to illnesses in Washington
Customers urged to discard sprouts from this source
OLYMPIA ¾ A multi-state disease outbreak leads Washington health officials to warn people not to eat alfalfa sprouts or spicy sprout labeled “Evergreen Produce” or “Evergreen Produce, Inc.” The sprouts are linked to nine cases of Salmonella Enteritidis in Washington; cases have also been reported in Idaho, Montana and North Dakota.
The alfalfa sprouts are packaged in 4-ounce and 16-ounce plastic bags with the Idaho company’s pre-printed labels. They are also packaged in 1-pound and 5-pound plastic bags with stick-on labels. The spicy sprouts are packaged in 4-ounce plastic bags with pre-printed labels and 1-pound plastic bags with stick-on labels.
People shouldn’t eat any products containing alfalfa or spicy sprouts from Evergreen Produce — discard them immediately.
The Washington cases of Salmonella Enteritidis occurred in late May and early June among residents of Benton, Ferry, Grant, Spokane, Walla Walla and Whitman counties. Two individuals have required hospitalization.
Salmonellosis is a common infection; about 600 to 800 cases are usually reported each year in our state. It can cause diarrhea, fever, and vomiting. Symptoms usually develop within one to five days after eating contaminated food. Most infected people get better without treatment.
The sprouts were distributed to grocery stores and restaurants in Washington and other Northwest states. The Department of Health urges markets, restaurants, and delicatessens to check their stock immediately and pull all of these products. Retailers and wholesalers who have any of the identified sprouts should separate them from other produce and contact their supplier.
People who have eaten sprouts and become ill should contact their health care provider. Salmonellosis can cause serious illness that can lead to hospitalization and even death. The risk is particularly high for the elderly, people with low immune systems, and the very young.
The U.S. Food and Drug Administration has more information on the sprout investigation (www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm260836.htm).
More information on salmonellosis (www.doh.wa.gov/EHSPHL/factsheet/salmonel.htm) is on the Department of Health Web site.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
Contacts:
Donn Moyer, CommunicationsOffice360-236-4076
Gordon MacCracken, Communications Office 360-236-4072
OLYMPIA ¾ A multi-state disease outbreak leads Washington health officials to warn people not to eat alfalfa sprouts or spicy sprout labeled “Evergreen Produce” or “Evergreen Produce, Inc.” The sprouts are linked to nine cases of Salmonella Enteritidis in Washington; cases have also been reported in Idaho, Montana and North Dakota.
The alfalfa sprouts are packaged in 4-ounce and 16-ounce plastic bags with the Idaho company’s pre-printed labels. They are also packaged in 1-pound and 5-pound plastic bags with stick-on labels. The spicy sprouts are packaged in 4-ounce plastic bags with pre-printed labels and 1-pound plastic bags with stick-on labels.
People shouldn’t eat any products containing alfalfa or spicy sprouts from Evergreen Produce — discard them immediately.
The Washington cases of Salmonella Enteritidis occurred in late May and early June among residents of Benton, Ferry, Grant, Spokane, Walla Walla and Whitman counties. Two individuals have required hospitalization.
Salmonellosis is a common infection; about 600 to 800 cases are usually reported each year in our state. It can cause diarrhea, fever, and vomiting. Symptoms usually develop within one to five days after eating contaminated food. Most infected people get better without treatment.
The sprouts were distributed to grocery stores and restaurants in Washington and other Northwest states. The Department of Health urges markets, restaurants, and delicatessens to check their stock immediately and pull all of these products. Retailers and wholesalers who have any of the identified sprouts should separate them from other produce and contact their supplier.
People who have eaten sprouts and become ill should contact their health care provider. Salmonellosis can cause serious illness that can lead to hospitalization and even death. The risk is particularly high for the elderly, people with low immune systems, and the very young.
The U.S. Food and Drug Administration has more information on the sprout investigation (www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm260836.htm).
More information on salmonellosis (www.doh.wa.gov/EHSPHL/factsheet/salmonel.htm) is on the Department of Health Web site.
The Department of Health website (www.doh.wa.gov) is your source for a healthy dose of information. Also, find us on Facebook and follow us on Twitter.
Contacts:
Donn Moyer, CommunicationsOffice360-236-4076
Gordon MacCracken, Communications Office 360-236-4072
Thursday, June 23, 2011
High level of shellfish toxin found in mussels
Thursday, June 23, 2011 - 11:06
BY DEBORAH TRACY
The Daily World
The state Department of Health says mussels from the Grays Harbor area are unsafe to eat because of high levels of a toxin that causes paralytic shellfish poisoning.
According to the department's website, all Grays Harbor is closed to the sport harvest of all species of clams, oysters, mussels and other marine invertebrates, such as the moon snail. At present, the closure does not apply to crabs or shrimp
.
Commercial oyster growers in Grays Harbor and Willapa Bay are sending lot by lot samples to the Department, which will test each lot before clearing it for sale, said Frank Cox of the Department of Health.
Mussels serve as a "canary in the coal mine" warning system that alerts officials to the possibility of a toxic bloom in the ocean waters that could affect other shellfish, said Cox, marine biotoxin coordinator for the state Health Department.
On Monday, mussels taken from a test site in Westport tested at a level more than three times the state's threshold for paralytic shellfish poisoning.
Plankton monitors off the shore near Grayland are also detecting the toxic plankton in marine waters, Cox said.
"Mussels are our early warning system because they pick up the toxin quicker than most other shellfish," he said.
The danger, according to Cox, is PSP levels can skyrocket quickly. Graphs of toxin levels in the past when toxin blooms have occurred reveal an almost vertical line in the rise of toxin levels. "Cell reproduction is very rapid and shellfish can go toxic very quickly," he said.
Sport harvesting of shellfish is prohibited on local beaches each year from April 1 to Oct. 31 because of the possibility of high PSP levels, a natural phenomenon.
The organism responsible for the poisoning is a naturally occurring plankton in the waters of the Northwest, Cox said.
There aren't a lot of areas where people can access mussels, but they should not consume mussels at this time.
BY DEBORAH TRACY
The Daily World
The state Department of Health says mussels from the Grays Harbor area are unsafe to eat because of high levels of a toxin that causes paralytic shellfish poisoning.
According to the department's website, all Grays Harbor is closed to the sport harvest of all species of clams, oysters, mussels and other marine invertebrates, such as the moon snail. At present, the closure does not apply to crabs or shrimp
.
Commercial oyster growers in Grays Harbor and Willapa Bay are sending lot by lot samples to the Department, which will test each lot before clearing it for sale, said Frank Cox of the Department of Health.
Mussels serve as a "canary in the coal mine" warning system that alerts officials to the possibility of a toxic bloom in the ocean waters that could affect other shellfish, said Cox, marine biotoxin coordinator for the state Health Department.
On Monday, mussels taken from a test site in Westport tested at a level more than three times the state's threshold for paralytic shellfish poisoning.
Plankton monitors off the shore near Grayland are also detecting the toxic plankton in marine waters, Cox said.
"Mussels are our early warning system because they pick up the toxin quicker than most other shellfish," he said.
The danger, according to Cox, is PSP levels can skyrocket quickly. Graphs of toxin levels in the past when toxin blooms have occurred reveal an almost vertical line in the rise of toxin levels. "Cell reproduction is very rapid and shellfish can go toxic very quickly," he said.
Sport harvesting of shellfish is prohibited on local beaches each year from April 1 to Oct. 31 because of the possibility of high PSP levels, a natural phenomenon.
The organism responsible for the poisoning is a naturally occurring plankton in the waters of the Northwest, Cox said.
There aren't a lot of areas where people can access mussels, but they should not consume mussels at this time.
Petting Zoo's and Your Health
Summer is upon us and petting zoos and animal exhibits are a popular attraction at fairs and events. While petting zoos are a fun way for children and families to learn about animals, it is important to remember to wash your hands after feeding or handling the animals.
Many animals carry microorganisms (germs) that can be transmitted to humans and cause illness. Common examples of these microorganisms include E. coli, Salmonella and Campylobacter. These germs can not only be found in animal feces but also on their skin and fur as well. Young children are especially susceptible to these illnesses because they often put unwashed hands in their mouths and because their immune systems aren’t as strong as older children and adults.
The best way to protect yourself and your family is to remember to wash your hands with soap and water after coming in contact with animals. Hand sanitizer is also an effective way to prevent transmission of microorganisms but is most effective when used in conjunction with proper handwashing. Additional precautions can also be taken. These include not eating or drinking in animal contact areas, do not allow your child to use a pacifier while interacting with animals and do not kiss the animals.
If you have any additional questions or concerns please contact the Environmental Health Staff at (360) 249-4413.
Many animals carry microorganisms (germs) that can be transmitted to humans and cause illness. Common examples of these microorganisms include E. coli, Salmonella and Campylobacter. These germs can not only be found in animal feces but also on their skin and fur as well. Young children are especially susceptible to these illnesses because they often put unwashed hands in their mouths and because their immune systems aren’t as strong as older children and adults.
The best way to protect yourself and your family is to remember to wash your hands with soap and water after coming in contact with animals. Hand sanitizer is also an effective way to prevent transmission of microorganisms but is most effective when used in conjunction with proper handwashing. Additional precautions can also be taken. These include not eating or drinking in animal contact areas, do not allow your child to use a pacifier while interacting with animals and do not kiss the animals.
If you have any additional questions or concerns please contact the Environmental Health Staff at (360) 249-4413.
Friday, June 17, 2011
4 sickened with E. coli after visiting Everett animal farm
By Sharon Salyer, Herald Writer
Four people, including two children, have been sickened with E. coli infections after recent visits to the city of Everett's animal farm.
"It's a reminder that all petting zoos have a hazard," said Dr. Gary Goldbaum, health officer for the Snohomish Health District.
All four people were sickened with vomiting and diarrhea. Both children are under the age of 5. One was hospitalized for several days at Seattle Children's Hospital but has since been discharged, Goldbaum said.
The two adults were both under age 30, he said. One was a city employee who worked at the farm.
None of the other three people who became ill was hospitalized.
There are no other suspected cases, Goldbaum said. However, anyone who has visited the animal farm since its opening on June 4 and had bouts of vomiting and diarrhea should contact their medical clinic, he said. Be sure to mention the visit to the animal farm, he added.
The exact type of E. coli the people have been sickened with has not yet been identified, but Goldbaum suspects it will be E. coli O157:H7, which has caused numerous food outbreaks in the past.
The bacterium resides in the intestines of animals.
The animal farm, run by Everett's parks department, has 25,000 visitors each year. The animals kept there include sheep, calves, piglets, chickens, goats, ducks, a horse, a pony and bunnies.
The city has no plans to temporarily close the animal farm, said spokeswoman Kate Reardon. It will operate on its normal hours of 10 a.m. to 4 p.m. daily through Aug. 14.
The city spent three and a half hours thoroughly cleaning the farm after learning that all four people sickened with E. coli had recently been on the animal farm site, she said.
Both she and Goldbaum said they feel it is safe for children to visit the animal farm, but they emphasized the importance of having children vigorously wash their hands after being in contact with farm animals.
The message doesn't just apply to petting zoos, but to fairs and farms that families may visit in the summer time, Goldbaum said.
"It's essential that children be monitored … and that everyone washes their hands carefully after touching anything at the petting zoo," Goldbaum said. "It's important to make sure you're protecting yourself against infections."
Sharon Salyer: 425-339-3486 or salyer@heraldnet.com
© 2011 The Daily Herald Co., Everett, WA
Four people, including two children, have been sickened with E. coli infections after recent visits to the city of Everett's animal farm.
"It's a reminder that all petting zoos have a hazard," said Dr. Gary Goldbaum, health officer for the Snohomish Health District.
All four people were sickened with vomiting and diarrhea. Both children are under the age of 5. One was hospitalized for several days at Seattle Children's Hospital but has since been discharged, Goldbaum said.
The two adults were both under age 30, he said. One was a city employee who worked at the farm.
None of the other three people who became ill was hospitalized.
There are no other suspected cases, Goldbaum said. However, anyone who has visited the animal farm since its opening on June 4 and had bouts of vomiting and diarrhea should contact their medical clinic, he said. Be sure to mention the visit to the animal farm, he added.
The exact type of E. coli the people have been sickened with has not yet been identified, but Goldbaum suspects it will be E. coli O157:H7, which has caused numerous food outbreaks in the past.
The bacterium resides in the intestines of animals.
The animal farm, run by Everett's parks department, has 25,000 visitors each year. The animals kept there include sheep, calves, piglets, chickens, goats, ducks, a horse, a pony and bunnies.
The city has no plans to temporarily close the animal farm, said spokeswoman Kate Reardon. It will operate on its normal hours of 10 a.m. to 4 p.m. daily through Aug. 14.
The city spent three and a half hours thoroughly cleaning the farm after learning that all four people sickened with E. coli had recently been on the animal farm site, she said.
Both she and Goldbaum said they feel it is safe for children to visit the animal farm, but they emphasized the importance of having children vigorously wash their hands after being in contact with farm animals.
The message doesn't just apply to petting zoos, but to fairs and farms that families may visit in the summer time, Goldbaum said.
"It's essential that children be monitored … and that everyone washes their hands carefully after touching anything at the petting zoo," Goldbaum said. "It's important to make sure you're protecting yourself against infections."
Sharon Salyer: 425-339-3486 or salyer@heraldnet.com
© 2011 The Daily Herald Co., Everett, WA
Thursday, May 12, 2011
Expert advice on summer skin care
From sunburns to dry, flaky skin to germ-laden beauty supplies, summer weather can be tough on your skin and beauty routine. USA TODAY's Michelle Healy asks skin care experts for advice on keeping your face and skin healthy and protected in the season ahead:
Sunscreen:You should be applying sunscreen all year round but come warm weather and even more opportunities to be outdoors, the most important thing you can do to care for your skin is using "sunscreen, sunscreen, sunscreen," says Sonia Badreshia-Bansal, a dermatologist in East Bay, Calif., and clinical instructor at the University of California, San Francisco. She recommends zinc-based sunblocks for best protection and stresses the importance "all skin types and ethnicities" reapplying it every two hours as people become more active.
And all skin types and ethnicities require daily use of sunscreen. "Even darker skin tones are susceptible to sunburns, skin cancers, brown spots, and wrinkles, just like Caucasian skin," says Badreshia-Bansal.
If you're using "photosensitizing topical or oral medications, such as antibiotics or retinoid products it is even more important to practice this basic step," she says.
A growing number of moisturizers and foundations now contain sunscreen, but users typically put on these products sparingly and do not reapply them regularly, so "you may not be getting the full SPF (sun protection factor) you need," says dermatologist Jocelyn Lieb, associate director of Advanced Dermatology P.C. in Ridgewood, N.J.
"A moisturizer with a strong SPF of at least 50 can be used without an additional sunblock," she says. "But otherwise it's best to first put on a sunscreen with an SPF of 30 or more, followed by moisturizer and foundation or base, if you use it."
Some brands of mineral makeup are promoted as offering UV protection, often because they contain a high content of titanium dioxide and zinc oxide, two ingredients commonly found in traditional sunscreen. But "the jury is still out" on the level of protection they provide, says Lieb.
Neglected places:The chest, back of hands, ears and lips are often neglected when it comes to sun protection, but they also need shielding from the sun's damaging rays, says dermatologist Joshua Zeichner, director of Cosmetic and Clinical Research at Mount Sinai Hospital's Department of Dermatology in New York.
An opaque lipstick (preferably with an SPF rating of 15 or above applied every two hours) or a sports stick with sunscreen are good bets to protect the lips, but avoid wearing plain petroleum jelly or lip glosses that don't include sunscreen before spending considerable time in the sun, says Lieb. "They can act like baby oil, absorbing UV rays and leading to sunburns."
To get dry, flaky skin prepped for summer exposure, gently exfoliate to give the skin a smoother and brighter appearance. "You're not only removing dead skin cells from the surface of the skin, you're also removing dirt and oil," says Zeichner. Whether it's an over-the-counter body scrub or microdermabrasian kit, he recommends limiting the process to once a week and never exfoliating sunburned skin. Exfoliation is also a must if you use a sunless tanning product to help ensure even coverage, he says.
es. Loofah sponges, for example, may be great at removing dead skin cells, but dermatologist Jocelyn Lieb doesn't recommend them because they "offer the perfect warm, wet, dark environment for bacteria to grow."
Mascara, eye shadow or any other eye-area makeup "should immediately be tossed if you've had any recent eye infections such as conjunctivitis," says dermatologist Sonia Badreshia-Bansal.
In fact, old eye makeup goes "off" in texture and color and can also breed bacteria that causes eye irritation or infection, says celebrity makeup artist Sandy Linter, co-author of The Makeup Wakeup: Revitalizing Your Look at Any Age.
Under normal circumstances, manufacturers typically recommend discarding mascara two to four months after purchase, because of repeated microbial exposure during use and the risk of eye infections, according to the Food and Drug Administration. The FDA notes that eye makeup "has a shorter shelf life than other cosmetics."
Figuring out beauty products' shelf-life can be difficult, given that expiration dates are not mandatory. Even when they are posted, they are general guidelines, says the FDA, and products may start to degrade before the expiration date if not stored properly.
Zeichner recommends tossing any product that "doesn't look right, smell right or isn't working the way it did initially."
Sunscreen:You should be applying sunscreen all year round but come warm weather and even more opportunities to be outdoors, the most important thing you can do to care for your skin is using "sunscreen, sunscreen, sunscreen," says Sonia Badreshia-Bansal, a dermatologist in East Bay, Calif., and clinical instructor at the University of California, San Francisco. She recommends zinc-based sunblocks for best protection and stresses the importance "all skin types and ethnicities" reapplying it every two hours as people become more active.
And all skin types and ethnicities require daily use of sunscreen. "Even darker skin tones are susceptible to sunburns, skin cancers, brown spots, and wrinkles, just like Caucasian skin," says Badreshia-Bansal.
If you're using "photosensitizing topical or oral medications, such as antibiotics or retinoid products it is even more important to practice this basic step," she says.
A growing number of moisturizers and foundations now contain sunscreen, but users typically put on these products sparingly and do not reapply them regularly, so "you may not be getting the full SPF (sun protection factor) you need," says dermatologist Jocelyn Lieb, associate director of Advanced Dermatology P.C. in Ridgewood, N.J.
"A moisturizer with a strong SPF of at least 50 can be used without an additional sunblock," she says. "But otherwise it's best to first put on a sunscreen with an SPF of 30 or more, followed by moisturizer and foundation or base, if you use it."
Some brands of mineral makeup are promoted as offering UV protection, often because they contain a high content of titanium dioxide and zinc oxide, two ingredients commonly found in traditional sunscreen. But "the jury is still out" on the level of protection they provide, says Lieb.
Neglected places:The chest, back of hands, ears and lips are often neglected when it comes to sun protection, but they also need shielding from the sun's damaging rays, says dermatologist Joshua Zeichner, director of Cosmetic and Clinical Research at Mount Sinai Hospital's Department of Dermatology in New York.
An opaque lipstick (preferably with an SPF rating of 15 or above applied every two hours) or a sports stick with sunscreen are good bets to protect the lips, but avoid wearing plain petroleum jelly or lip glosses that don't include sunscreen before spending considerable time in the sun, says Lieb. "They can act like baby oil, absorbing UV rays and leading to sunburns."
To get dry, flaky skin prepped for summer exposure, gently exfoliate to give the skin a smoother and brighter appearance. "You're not only removing dead skin cells from the surface of the skin, you're also removing dirt and oil," says Zeichner. Whether it's an over-the-counter body scrub or microdermabrasian kit, he recommends limiting the process to once a week and never exfoliating sunburned skin. Exfoliation is also a must if you use a sunless tanning product to help ensure even coverage, he says.
es. Loofah sponges, for example, may be great at removing dead skin cells, but dermatologist Jocelyn Lieb doesn't recommend them because they "offer the perfect warm, wet, dark environment for bacteria to grow."
Mascara, eye shadow or any other eye-area makeup "should immediately be tossed if you've had any recent eye infections such as conjunctivitis," says dermatologist Sonia Badreshia-Bansal.
In fact, old eye makeup goes "off" in texture and color and can also breed bacteria that causes eye irritation or infection, says celebrity makeup artist Sandy Linter, co-author of The Makeup Wakeup: Revitalizing Your Look at Any Age.
Under normal circumstances, manufacturers typically recommend discarding mascara two to four months after purchase, because of repeated microbial exposure during use and the risk of eye infections, according to the Food and Drug Administration. The FDA notes that eye makeup "has a shorter shelf life than other cosmetics."
Figuring out beauty products' shelf-life can be difficult, given that expiration dates are not mandatory. Even when they are posted, they are general guidelines, says the FDA, and products may start to degrade before the expiration date if not stored properly.
Zeichner recommends tossing any product that "doesn't look right, smell right or isn't working the way it did initially."
Tuesday, May 3, 2011
Taylor Farms Pacific, Inc. Recalls Grape Tomatoes Due to Salmonella Risk
ontact:
Consumer:
(209) 835-6300
Media:
Gurjit Shergill, Vice President of National Quality Systems
(209) 835-6300 ext. 186
FOR IMMEDIATE RELEASE - May 2, 2011 - Taylor Farms Pacific, Inc. of Tracy, CA has been notified by grower Six L’s that a specific lot of grape tomatoes supplied to Taylor Farms Pacific may be contaminated with Salmonella. This product has been recalled by Six L's.
This lot of grape tomatoes was used in the following products made by Taylor Farms Pacific for Albertsons, Raley's, Safeway, Savemart, Sam's Club, & Walmart and is being voluntarily recalled as a precautionary measure. No illnesses have been reported.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy people may experience fever, nausea, vomiting, diarrhea (which may be bloody), and abdominal pain. In rare cases the organism can get into the bloodstream and cause more serious complications. For more information visit the Centers for Disease Control and Prevention's website at www.cdc.gov.
------Click on the title of this release for a detailed listing of affected products.------
Consumer:
(209) 835-6300
Media:
Gurjit Shergill, Vice President of National Quality Systems
(209) 835-6300 ext. 186
FOR IMMEDIATE RELEASE - May 2, 2011 - Taylor Farms Pacific, Inc. of Tracy, CA has been notified by grower Six L’s that a specific lot of grape tomatoes supplied to Taylor Farms Pacific may be contaminated with Salmonella. This product has been recalled by Six L's.
This lot of grape tomatoes was used in the following products made by Taylor Farms Pacific for Albertsons, Raley's, Safeway, Savemart, Sam's Club, & Walmart and is being voluntarily recalled as a precautionary measure. No illnesses have been reported.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy people may experience fever, nausea, vomiting, diarrhea (which may be bloody), and abdominal pain. In rare cases the organism can get into the bloodstream and cause more serious complications. For more information visit the Centers for Disease Control and Prevention's website at www.cdc.gov.
------Click on the title of this release for a detailed listing of affected products.------
Monday, May 2, 2011
Quinault Tribal Enterprise Recalls All Canned Seafood Products Because of Possible Health Risk
Contact:
800-821-8650
FOR IMMEDIATE RELEASE - April 29, 2011 - Quinault Tribal Enterprise of Taholah, WA is recalling all canned seafood products including all Salmons, smoked and non-smoked; Tuna, smoked and non-smoked; Smoked Sturgeon; Minced Razor Clams; smoked Razor Clams; and smoked Steelhead. The canned seafood products are being recalled because they were not adequately processed according to the U.S. Food and Drug Administration's low-acid canned food regulations. Canned seafood that is not processed following those food safety requirements may be contaminated with harmful microorganisms that can cause serious and possibly life-threatening illness. Consumers are warned not to use the products even if it does not look or smell spoiled.
No illnesses or injuries have been reported to date.
The recalled products were distributed nationwide through distributors and retail stores.
The products are packaged in metal cans in various sizes (5oz, 6oz, 6.5oz, and 7oz) and labeled under the Quinault Pride or Quinault Tribal Enterprises brand. All manufacturing codes are subject to this recall.
This issue was found during FDA inspection at Quinault Tribal Enterprises and Quinault Tribal Enterprises is cooperating with FDA in conducting this voluntary recall.
Consumers who have purchased Quinault Pride Brand are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-982-8650 Monday through Friday between 8:00am and 3:00pm Pacific Time.
The Grays Harbor County Environmental Health Department has contacted local retail outlets to ensure these products are removed from store shelves. If anyone still sees these items on sale please contact us at (360) 249-4413.
800-821-8650
FOR IMMEDIATE RELEASE - April 29, 2011 - Quinault Tribal Enterprise of Taholah, WA is recalling all canned seafood products including all Salmons, smoked and non-smoked; Tuna, smoked and non-smoked; Smoked Sturgeon; Minced Razor Clams; smoked Razor Clams; and smoked Steelhead. The canned seafood products are being recalled because they were not adequately processed according to the U.S. Food and Drug Administration's low-acid canned food regulations. Canned seafood that is not processed following those food safety requirements may be contaminated with harmful microorganisms that can cause serious and possibly life-threatening illness. Consumers are warned not to use the products even if it does not look or smell spoiled.
No illnesses or injuries have been reported to date.
The recalled products were distributed nationwide through distributors and retail stores.
The products are packaged in metal cans in various sizes (5oz, 6oz, 6.5oz, and 7oz) and labeled under the Quinault Pride or Quinault Tribal Enterprises brand. All manufacturing codes are subject to this recall.
This issue was found during FDA inspection at Quinault Tribal Enterprises and Quinault Tribal Enterprises is cooperating with FDA in conducting this voluntary recall.
Consumers who have purchased Quinault Pride Brand are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-800-982-8650 Monday through Friday between 8:00am and 3:00pm Pacific Time.
The Grays Harbor County Environmental Health Department has contacted local retail outlets to ensure these products are removed from store shelves. If anyone still sees these items on sale please contact us at (360) 249-4413.
National Drinking Water Week
May 1–7, 2011
A safe, reliable water supply is critical to the success of any community. It creates jobs, attracts industry and investment, and provides for the health and welfare of citizens in ways ranging from disease prevention to fire suppression. We often take water supply for granted until it is threatened, either by drought, water main breaks, or some other event.
For more than 30 years, people around the country have celebrated Drinking Water Week—a unique opportunity for both water professionals and the communities they serve to join together to recognize the vital role water plays in our daily lives.
This year, as part of National Drinking Water Week, the American Water Works Association (AWWA) is sponsoring a video contest with the winner receiving $1,000 from the AWWA bookstore. Film a creative video highlighting how you celebrated Drinking Water Week, post it to YouTube and send a copy of the link to dmueller@awwa.org. The deadline to enter is May 30, 2011.
For more information about Drinking Water Week, visit www.awwa.org/Government/content.cfm?ItemNumber=3862&navItemNumber=3863.
The U.S. Environmental Protection Agency also has a website devoted to National Drinking Water Week at: http://water.epa.gov/drink/index.cfm.
A safe, reliable water supply is critical to the success of any community. It creates jobs, attracts industry and investment, and provides for the health and welfare of citizens in ways ranging from disease prevention to fire suppression. We often take water supply for granted until it is threatened, either by drought, water main breaks, or some other event.
For more than 30 years, people around the country have celebrated Drinking Water Week—a unique opportunity for both water professionals and the communities they serve to join together to recognize the vital role water plays in our daily lives.
This year, as part of National Drinking Water Week, the American Water Works Association (AWWA) is sponsoring a video contest with the winner receiving $1,000 from the AWWA bookstore. Film a creative video highlighting how you celebrated Drinking Water Week, post it to YouTube and send a copy of the link to dmueller@awwa.org. The deadline to enter is May 30, 2011.
For more information about Drinking Water Week, visit www.awwa.org/Government/content.cfm?ItemNumber=3862&navItemNumber=3863.
The U.S. Environmental Protection Agency also has a website devoted to National Drinking Water Week at: http://water.epa.gov/drink/index.cfm.
WA state pulls back on radiation testing
VANESSA HO, SEATTLEPI.COM STAFF
Published 05:00 p.m., Thursday, April 28, 2011
Radiation from Japan has been so miniscule in Washington that health officials announced Thursday that they're ending regular rainwater tests and reducing daily air tests for radioactive material.
The state Department of Health had started daily air monitoring for radioactive iodine shortly after a tsunami damaged Japan's nuclear reactors in Fukushima in March. Since then, all detected levels have been far below levels that would cause health concerns, officials said. Radioactive levels have also been dropping, often below detectable amounts.
The health department said air monitoring will now be done weekly. The tests supplement federal testing of air and rainwater in Washington. The tests, which include air air monitoring, will continue.
Visit seattlepi.com's home page for more Seattle news. Contact Vanessa Ho at 206-448-8003 or vanessaho@seattlepi.com, and follow her on Twitter as @vanessaho.
Read more: http://www.seattlepi.com/local/article/WA-state-reduces-radiation-testing-due-to-1357457.php#ixzz1LDTyXuxG
Published 05:00 p.m., Thursday, April 28, 2011
Radiation from Japan has been so miniscule in Washington that health officials announced Thursday that they're ending regular rainwater tests and reducing daily air tests for radioactive material.
The state Department of Health had started daily air monitoring for radioactive iodine shortly after a tsunami damaged Japan's nuclear reactors in Fukushima in March. Since then, all detected levels have been far below levels that would cause health concerns, officials said. Radioactive levels have also been dropping, often below detectable amounts.
The health department said air monitoring will now be done weekly. The tests supplement federal testing of air and rainwater in Washington. The tests, which include air air monitoring, will continue.
Visit seattlepi.com's home page for more Seattle news. Contact Vanessa Ho at 206-448-8003 or vanessaho@seattlepi.com, and follow her on Twitter as @vanessaho.
Read more: http://www.seattlepi.com/local/article/WA-state-reduces-radiation-testing-due-to-1357457.php#ixzz1LDTyXuxG
Tuesday, April 12, 2011
Bugs emerge to bug us, and a few pose health risks
TheNewsTribune.com
By LAURAN NEERGAARD
It's that time of year when the bugs emerge to bug us.
Some can pose real threats - Lyme disease from tiny ticks, West Nile virus from mosquitoes, or life-threatening allergic reactions to bee stings. But most bug bites in this country are an itchy nuisance.
How itchy or big the welt depends in part on your own skin, how much of the chemical histamine it harbors. Yes, some people really are mosquito magnets. And no, most of the bites people blame on spiders aren't from them at all.
In fact, chances are you won't be able to tell the culprit unless you catch it in the act. Yet doctors and entomologists alike field calls asking, "What bit me?"
"People call up really bummed out," says spider expert Jonathan Coddington of the Smithsonian Institution's National Museum of Natural History, who points to just two worrisome types in the U.S., the black widow and brown recluse family. Spider phobia, he says, is "out of all proportion to actual risk."
It's not uncommon to have a large skin reaction to any bite or sting, and Dr. Reid Blackwelder, a family physician from East Tennessee State University, sees a couple of them a week in the early spring and summer.
"Most of the time, what people need is reassurance," he says.
To explore the most bothersome biters, Coddington offered The Associated Press a behind-the-scenes look at some of the millions of specimens in the Smithsonian's entomology collections that scientists use to identify and study insects and arachnids.
Mosquito bites probably are the most common. Sure we've been told to watch out for them at dusk and dawn. But the Asian tiger mosquito - a fairly recent immigrant that has spread to 30 states since arriving hidden in some tires in Texas - bites all day long. It's a more aggressive, harder-to-swat version than native species, Coddington says.
If it seems every mosquito's after you, well, there are about 3,500 species around the world and Coddington says most don't bite humans, preferring other animals instead. But those who do can be attracted by sweat, alcohol, perfumes and dark clothing.
Bedbugs are the latest headline-maker. Scientists can't explain why they've suddenly rebounded in many U.S. cities after all but vanishing in the 1940s and '50s. But once they're in a building, they're famously hard to eradicate. You won't feel their needle-like bite, but you might see a line of red dots in the morning.
Not so with horse flies and black flies. They cause painful welts, and they'll chase any blood meal. And yellow jackets may be a bane of summer picnics, but they're most aggressive in the fall, the reproductive mating season, Coddington notes.
Most people face no risk other than infection from scratching, but there are some important exceptions:
-Blacklegged tick species, commonly called deer ticks, that are as small as poppy seeds can transmit Lyme disease. The Centers for Disease Control and Prevention counted more than 35,000 confirmed or probable cases of Lyme in 2009, the latest data available. These ticks are most active from May through July, and are most common in the Northeast, mid-Atlantic, upper Midwest and Pacific coast.
If a tick's been biting for less than 24 hours, chances of infection are small. So do a daily tick check. And the CDC recommends using insect repellent with DEET.
Antibiotics easily cure most people of Lyme. But other than Lyme's hallmark round, red rash, early symptoms are vague and flu-like. People who aren't treated can develop arthritis, meningitis and some other serious illnesses.
Different tick species around the country can transmit additional diseases, such as Rocky Mountain spotted fever, tickborne relapsing fever, and STARI or Southern tick-associated rash illness.
-West Nile virus is the main mosquito concern in the U.S. Although cases have dropped in the last decade, the CDC recorded 45 deaths from West Nile last year. Severe symptoms fortunately are rare but include high fever, neck stiffness, disorientation, coma, muscle weakness and paralysis, and the neurological effects sometimes are permanent.
To avoid mosquitoes, the CDC advises wearing insect repellent containing DEET, picaridin or oil of lemon eucalyptus. Empty standing water where mosquitoes breed.
-At least 40 people a year die from allergic reactions to stings from bees or other insects, according to the American Academy of Allergy, Asthma & Immunology. Potentially life-threatening reactions occur in fewer than 1 percent of children and 3 percent of adults.
But seek care quickly for signs of an emergency, Blackwelder stresses: Swelling on the face or neck, shortness of breath or feeling dizzy. People who know they're allergic should carry an EpiPen.
-Bites from a black widow or brown recluse can require medical care, although fatalities are incredibly rare. You may not feel the black widow's bite, but within about an hour pain spreads through the abdomen, with cramping or rigid abdominal muscles. Poison centers stock antivenom, but most people do fine with muscle relaxants and other care, says Blackwelder, a spokesman for the American Academy of Family Physicians.
A brown recluse bite eventually forms an ulcerlike lesion that can get fairly large but usually requires just good wound care, he says. But other infections can be mistaken for these bites, so Coddington says bringing in the suspect spider helps identification.
Read more: http://www.thenewstribune.com/2011/04/11/v-lite/1622164/bugs-emerge-to-bug-us-and-a-few.html#ixzz1JLJtwnNt
By LAURAN NEERGAARD
It's that time of year when the bugs emerge to bug us.
Some can pose real threats - Lyme disease from tiny ticks, West Nile virus from mosquitoes, or life-threatening allergic reactions to bee stings. But most bug bites in this country are an itchy nuisance.
How itchy or big the welt depends in part on your own skin, how much of the chemical histamine it harbors. Yes, some people really are mosquito magnets. And no, most of the bites people blame on spiders aren't from them at all.
In fact, chances are you won't be able to tell the culprit unless you catch it in the act. Yet doctors and entomologists alike field calls asking, "What bit me?"
"People call up really bummed out," says spider expert Jonathan Coddington of the Smithsonian Institution's National Museum of Natural History, who points to just two worrisome types in the U.S., the black widow and brown recluse family. Spider phobia, he says, is "out of all proportion to actual risk."
It's not uncommon to have a large skin reaction to any bite or sting, and Dr. Reid Blackwelder, a family physician from East Tennessee State University, sees a couple of them a week in the early spring and summer.
"Most of the time, what people need is reassurance," he says.
To explore the most bothersome biters, Coddington offered The Associated Press a behind-the-scenes look at some of the millions of specimens in the Smithsonian's entomology collections that scientists use to identify and study insects and arachnids.
Mosquito bites probably are the most common. Sure we've been told to watch out for them at dusk and dawn. But the Asian tiger mosquito - a fairly recent immigrant that has spread to 30 states since arriving hidden in some tires in Texas - bites all day long. It's a more aggressive, harder-to-swat version than native species, Coddington says.
If it seems every mosquito's after you, well, there are about 3,500 species around the world and Coddington says most don't bite humans, preferring other animals instead. But those who do can be attracted by sweat, alcohol, perfumes and dark clothing.
Bedbugs are the latest headline-maker. Scientists can't explain why they've suddenly rebounded in many U.S. cities after all but vanishing in the 1940s and '50s. But once they're in a building, they're famously hard to eradicate. You won't feel their needle-like bite, but you might see a line of red dots in the morning.
Not so with horse flies and black flies. They cause painful welts, and they'll chase any blood meal. And yellow jackets may be a bane of summer picnics, but they're most aggressive in the fall, the reproductive mating season, Coddington notes.
Most people face no risk other than infection from scratching, but there are some important exceptions:
-Blacklegged tick species, commonly called deer ticks, that are as small as poppy seeds can transmit Lyme disease. The Centers for Disease Control and Prevention counted more than 35,000 confirmed or probable cases of Lyme in 2009, the latest data available. These ticks are most active from May through July, and are most common in the Northeast, mid-Atlantic, upper Midwest and Pacific coast.
If a tick's been biting for less than 24 hours, chances of infection are small. So do a daily tick check. And the CDC recommends using insect repellent with DEET.
Antibiotics easily cure most people of Lyme. But other than Lyme's hallmark round, red rash, early symptoms are vague and flu-like. People who aren't treated can develop arthritis, meningitis and some other serious illnesses.
Different tick species around the country can transmit additional diseases, such as Rocky Mountain spotted fever, tickborne relapsing fever, and STARI or Southern tick-associated rash illness.
-West Nile virus is the main mosquito concern in the U.S. Although cases have dropped in the last decade, the CDC recorded 45 deaths from West Nile last year. Severe symptoms fortunately are rare but include high fever, neck stiffness, disorientation, coma, muscle weakness and paralysis, and the neurological effects sometimes are permanent.
To avoid mosquitoes, the CDC advises wearing insect repellent containing DEET, picaridin or oil of lemon eucalyptus. Empty standing water where mosquitoes breed.
-At least 40 people a year die from allergic reactions to stings from bees or other insects, according to the American Academy of Allergy, Asthma & Immunology. Potentially life-threatening reactions occur in fewer than 1 percent of children and 3 percent of adults.
But seek care quickly for signs of an emergency, Blackwelder stresses: Swelling on the face or neck, shortness of breath or feeling dizzy. People who know they're allergic should carry an EpiPen.
-Bites from a black widow or brown recluse can require medical care, although fatalities are incredibly rare. You may not feel the black widow's bite, but within about an hour pain spreads through the abdomen, with cramping or rigid abdominal muscles. Poison centers stock antivenom, but most people do fine with muscle relaxants and other care, says Blackwelder, a spokesman for the American Academy of Family Physicians.
A brown recluse bite eventually forms an ulcerlike lesion that can get fairly large but usually requires just good wound care, he says. But other infections can be mistaken for these bites, so Coddington says bringing in the suspect spider helps identification.
Read more: http://www.thenewstribune.com/2011/04/11/v-lite/1622164/bugs-emerge-to-bug-us-and-a-few.html#ixzz1JLJtwnNt
Friday, April 8, 2011
Take Back event set for April 30
The Hoquiam Police Department plans to hold another "Take Back" day to collect and safely dispose of prescription drugs brought into the station.
The department will collect medication brought to the station on Saturday, April 30, as part of a national "Take Back" campaign aimed at get controlled substances off the streets.
The program accepts solid dosages and liquids in consumer containers. Intra-venous solutions, syringes or medical waste cannot be accepted. Illegal substances such as marijuana or methamphetamine will also not be accepted.
Collections will be accepted in the front lobby of the Hoquiam Police Station from 10 a.m. to 2 p.m.
The department will collect medication brought to the station on Saturday, April 30, as part of a national "Take Back" campaign aimed at get controlled substances off the streets.
The program accepts solid dosages and liquids in consumer containers. Intra-venous solutions, syringes or medical waste cannot be accepted. Illegal substances such as marijuana or methamphetamine will also not be accepted.
Collections will be accepted in the front lobby of the Hoquiam Police Station from 10 a.m. to 2 p.m.
Thursday, April 7, 2011
Japan Earthquake this Morning
There was an earthquake in Honshu, Japan registering 7.4 this morning. Some news agencies have reported that a Tsunami has been generated. A tsunami is NOT EXPECTED to impact the coastal areas of the US West Coast. I have included the message from the West Coast & Tsunami Warning Center.
Based on the earthquake magnitude, location and historic tsunami records, a damaging tsunami IS NOT expected along the California, Oregon, Washington, British Columbia, and Alaska coasts. At coastal locations which have experienced strong ground shaking, local tsunamis are possible due to underwater landslides.
At 7:32 AM Pacific Daylight Time on April 7, an earthquake with preliminary magnitude 7.4 occurred near the east coast of Honshu, Japan . (Refer to the United States Geological Survey for official earthquake parameters.)
Based on the earthquake magnitude, location and historic tsunami records, a damaging tsunami IS NOT expected along the California, Oregon, Washington, British Columbia, and Alaska coasts. At coastal locations which have experienced strong ground shaking, local tsunamis are possible due to underwater landslides.
At 7:32 AM Pacific Daylight Time on April 7, an earthquake with preliminary magnitude 7.4 occurred near the east coast of Honshu, Japan . (Refer to the United States Geological Survey for official earthquake parameters.)
Wednesday, March 30, 2011
Gov. Gregoire’s statement on ongoing radiological monitoring
3-30-2011
OLYMPIA – Gov. Chris Gregoire today issued the following statement on ongoing radiological monitoring of milk, precipitation and drinking water:
“Tests performed by the Environmental Protection Agency confirm that Washington milk is safe to drink. A screening sample of milk taken from Spokane on March 25 detected 0.8 pCi/L of iodine-131, which is more than 5,000 times lower than levels that would signal concern. This morning I spoke with the chief advisors for both the EPA and the FDA and they confirmed that these levels are miniscule and are far below levels of public health concern, including for infants and children.
“According to them, a pint of milk at these levels would expose an individual to less radiation than would a five hour airplane flight.
“Since the situation in Japan we have been monitoring for radiation. We will continue our monitoring and work closely with the EPA, FDA and CDC. At no point have detection levels come close to levels of concern.”
For more information, visit: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm249146.htm
OLYMPIA – Gov. Chris Gregoire today issued the following statement on ongoing radiological monitoring of milk, precipitation and drinking water:
“Tests performed by the Environmental Protection Agency confirm that Washington milk is safe to drink. A screening sample of milk taken from Spokane on March 25 detected 0.8 pCi/L of iodine-131, which is more than 5,000 times lower than levels that would signal concern. This morning I spoke with the chief advisors for both the EPA and the FDA and they confirmed that these levels are miniscule and are far below levels of public health concern, including for infants and children.
“According to them, a pint of milk at these levels would expose an individual to less radiation than would a five hour airplane flight.
“Since the situation in Japan we have been monitoring for radiation. We will continue our monitoring and work closely with the EPA, FDA and CDC. At no point have detection levels come close to levels of concern.”
For more information, visit: http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm249146.htm
Subscribe to:
Posts (Atom)