Carbon Monoxide Poisoning

General Description

Carbon monoxide, or CO, is an odorless, colorless gas that can cause sudden illness and death. CO is found in combustion fumes, such as those produced by cars and trucks, small gasoline engines, stoves, lanterns, burning charcoal and wood, and gas ranges and heating systems. CO from these sources can build up in enclosed or semi-enclosed spaces. People and animals in these spaces can be poisoned by breathing it.

Target Population of Carbon Monoxide Poisoning

All people and animals are at risk for CO poisoning. Certain groups — unborn babies, infants, and people with chronic heart disease, anemia, or respiratory problems — are more susceptible to its effects. Each year, more than 400 Americans die from unintentional CO poisoning, more than 20,000 visit the emergency room and more than 4,000 are hospitalized due to CO poisoning. Fatality is highest among Americans 65 and older.

Symptoms of Carbon Monoxide Poisoning

• Headache
• Irritability
• Confusion
• Dizziness
• Poor coordination
• Unconsciousness
• Shortness of breath
• Lack of breathing
• Chest pain
• Nausea and vomiting
• Abnormal heartbeat
• Coma

Preventing Carbon Monoxide Poisoning

The best way to prevent your family from Carbon Monoxide poisoning is to prevent the buildup of the gas.

• Have your gas burning appliances serviced each year by a qualified technician.
• Do not use portable flameless chemical heaters (catalytic) indoors. Although these heaters don't have a flame, they burn gas and can cause CO to build up inside your home, cabin, or camper.
• If you smell an odor from your gas refrigerator's cooling unit have an expert service it. An odor from the cooling unit of your gas refrigerator can mean you have a defect in the cooling unit. It could also be giving off CO.
• When purchasing gas equipment, buy only equipment carrying the seal of a national testing agency, such as the American Gas Association or Underwriters' Laboratories.
• Install a battery-operated CO detector in your home and check or replace the battery when you change the time on your clocks each spring and fall.

Treating Carbon Monoxide Poisoning

The exposure levels of carbon monoxide influence the recovery and the damage done to an individual. If someone is exposed to dangerous levels of CO move them into an area with fresh air. Contact a health care provider immediately.  Mental abilities can be impaired and permanent brain damage can occur if exposure is prolonged.

Links

CDC - Carbon Monoxide Poisoning

MO Dept of Health and Senior Services - Carbon Monoxide Poisoning

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Drinking Water Quality

Where does your water come from?

In Barton County our water primarily comes from two sources, rural water and public water. If you live in a rural area it is also possible that you receive drinking water from a private well. It is important to know where your water comes from so you know your water is clean and safe to drink.

Adequate water quality is a large factor in our overall health. We use water every day for drinking, cooking and for personal hygiene. Because we use water so much it is very important that our water is clean. Diseases causing agents such as the ones below can be found in our water and could possibly lead to disease.

• Campylobacter
• Cryptosporidium
• E. coli 0157:H7
• Giardia
• Hepatitis A
• Legionella
• Norovirus
• Salmonella
• Shigella

How will I know if my water isn't safe to drink?
It is the responsibility of your water provider to ensure your water quality. If there is ever anything wrong with your water the company that supplies your water should notify you my means of the newspaper, radio, TV or phone. The notice should tell you the exact steps to take, such as instructions for a boil order.

Boil Order - Recommended Procedures

1. Boil water vigorously for three minutes prior to use. Use only boiled water for drinking, brushing teeth, diluting fruit juices and all other food preparation or consumption. Use of bottled water may be a feasible, though relatively expensive, alternative to boiling tap water when under a boil water order.
2. Do not use ice from a household automatic icemaker or use any ice made with unboiled water from this system. Make ice cubes with water that has been boiled or purchase ice.
3. Disinfect dishes and other food contact surfaces by immersing for at least one minute in clean tap water that contains one teaspoon of unscented household bleach per gallon of water.
4. Allow water to cool sufficiently before drinking.

Water used for hand washing or bathing does not generally need to be boiled. Supervision of children is necessary while bathing to ensure they do not ingest water. Boil water advisories typically last about two days, allowing systems to return operating pressure to normal, collect samples for bacteriological testing and receive the laboratory results.

See EPA's emergency disinfection fact sheet for specific directions on how to disinfect your drinking water in an emergency.

If you ever have an issue with your water quality, contact your water utility company or the Barton County Health Department.

Links

EPA Ground Water & Drinking Water

EPA Drinking Water for Kids

CDC Healthy Drinking Water

DNR Public Drinking Water Branch

DHSS Lab 10C Form - Used by homeowners for private water testing

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Fresh Produce Safety

It is always a good idea to wash vegetables before we use them. Harmful bacteria can live in the soil and can come into contact with produce. Both home grown and store bought produce can have bacteria living on the surface.  Some vegetables such as potatoes and carrots grow underground and others like green beans and tomatoes grow near the ground, however all produce should be washed well before using.

Bacteria such as E. coli, salmonella and B. cereus are known as pathogens. This means they can make you sick. These pathogens can live in the soil and can possibly be living on your produce. It is important to remember that even if the bacteria will be killed during cooking, the waste left behind from the bacteria can still remain and cause a food borne illness.

When preparing any fresh produce, begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
• All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
• Even if you plan to peel the produce before eating, it is still important to wash it first.
• Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Links

FDA Produce Safety

MU Extension Food Safety

MU Extension Produce Canning Guidelines

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Handwashing

Handwashing is a very fast and a very simple way to keep you and everyone else healthy. Clean hands can prevent illness at home, school and work.  The picture on the right is what bacteria that lives on your hands can look like.
So when should you wash your hands?

• Every time you use the restroom
• Before meals
• After meals
• After handling garbage
• After handling any food
• After touching a pet
• After changing a diaper
• After blowing your nose

Below are the steps you should use to wash your hands:

• Wet your hands with warm water.
• Apply soap and wash for at least 20 seconds. (Get in between your fingers, cover the entire palm, and wash all the way down to the wrist on both sides).
• Rinse the soap off of your hands.
• Dry your hands.
• Try to avoid using your newly clean hands to touch the faucet or doorknob. Use a paper towel if available.



Links

DHSS Handwashing

CDC Clean Hands Save Lives

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Heat Related Illness

Target Population

Those most prone to heat exhaustion are elderly people, people with high blood pressure and people working or exercising in a hot environment.

Warning Signs

• Heavy sweating
• Paleness
• Muscle cramps
• Tiredness and weakness
• Dizziness or fainting
• Headache
• Nausea or vomiting

What to Do

• Rest in a cool, preferably air-conditioned, area.
• Loosen clothing.
• Cool down with a shower, bath or sponge bath.
• Drink plenty of non-alcoholic and caffeine-free beverages.
• Seek medical attention if symptoms worsen or last longer than one hour.

Heat Related Illness

The most typical Heat Related Illness is a condition known as Heat Exhaustion.

Heat exhaustion is the body’s response to an excessive loss of the water and salt contained in sweat. Severe Heat Related Illness is called Heat Stroke (life threatening). A heat Stroke will have the following signs:

• Extremely high body temperature
• Red, hot and dry skin (no sweating)
• Rapid pulse
• Throbbing headache

When these symptoms are seen immediately call for medical assistance!

No one is too young or too old or in too good of shape to suffer a heat stroke.

Ways to Prevent Heat Related Illness

Drink plenty of fluids and pace yourself while in the heat. Choose lightweight, light-colored, loose-fitting clothing. Keep the head cool. If you must go outdoors, be sure to apply sunscreen 30 minutes prior to going out and continue to reapply according to the package directions.

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Homeowner’s Guide to Septic Systems

Most people do not realize it, but septic systems must be well kept and maintained in order to work properly. If septic systems are properly designed and maintained they may operate for many years, however if they are not properly maintained they are likely to fail, costing you thousands of dollars.

Things a Homeowner Should Do To Maintain a Septic System

• Inspect your system every 3 years. Look for things like surfacing water, cracks, leaks and the depth of solids in the tank.
• Pump your tank as necessary, usually every 3 – 5 years
• Use water efficiently. Overloading a septic system with water can cause it to malfunction.
• Don’t dispose of household hazardous waste down your toilet sink or drain. The efficiency of your septic system depends on microbiological life. Household hazardous waste can stress or destroy the biological treatment in your system. Household hazardous waste includes chemicals with very high or very low pHs, strong disinfectants, paints and other strong chemicals.
• Take good care of your drainfield. Avoid driving or parking vehicles on your drainfield. Plant only grass over and near your drainfield to avoid damage from roots.
Links

EPA Septic (Onsite) Systems

EPA Septic System Fact Sheet

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Insects that Bite

There are many types of insects in Barton County that can bite humans. Some of these insects can actually cause and spread diseases and illness. Some types of insects known to spread disease are:

• Flies
• Mosquitoes
• Ticks

Many of the world’s newly recognized diseases are zoonoses.  A zoonosis or zoonotic disease is one that normally exists in animals, but can infect humans.  Human illness from a zoonotic disease agent is often accidental.  People can become infected through contact with infected livestock, game animals, and pets.  Also, some zoonotic diseases are transmitted to humans through tick and mosquito bites.

Public awareness of zoonoses has increased because they can have serious human health and economic impacts.  New zoonotic diseases will likely continue to surface for a number of reasons.  The global trade of animal products, wildlife, and exotic pets can introduce disease agents into new places.  Increasing urbanization brought on by population growth brings wildlife species together on small remnants of natural habitat, making it more likely the animals will share diseases.  Other environmental changes brought about by human activity may actually create more habitats for animal or insect carriers of disease.

The best way to prevent an insect bit that may cause a zoonotic disease is the application of insect repellent that contains DEET (N,N-diethyl-m-toluamide). These repellants can be applied safely to skin and over clothes. The use of DEET can lower your chances of getting bit by an insect and therefore will lower the chance of being infected with a zoonotic disease.
According to the Missouri Department of Health and Senior Services, other ways to prevent bug bites are:

• Repair torn door and window screens to keep mosquitoes out.
• Remove items that could hold water where mosquitoes breed from around your home.
• Make sure your rain gutters are cleaned out twice a year so water will not collect there.
• Clear away tall weeds from your yard and neighborhood.
• Apply insect repellant containing DEET when doing outdoor activities, especially around sunrise and sunset when mosquitoes are most active.

For the protection against ticks and mosquitoes on their journey across Missouri, the men of the Corps of Discovery covered their bodies with bear grease by day and slept under mosquito netting at night.

“The ticks and musquiters are very troublesome” – Journal entry of William Clark, 1804


Links

DHSS Zoonotic Diseases

DHSS West Nile Virus

DHSS How Do I Select an Insect Repellent

World Health Organization (WHO) – Vector and Pest Control

MedicineNet - Bad Bugs Pictures Slideshow: Identify Bugs and Their Bites (Great pictures of bugs and their bites)

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Methicillin-Resistant Staphylococcus aureus (MRSA)

General information

Staphylococcus aureus (Staf-lo-coc-cus aw-ree-us ( staph) is a germ that often lives in the noses and on the skin of healthy people and spreads from person to person on contaminated hands, skin, and objects.
Most infections caused by staph are skin infections, but staph can also cause more serious infections such as blood and joint infections, and pneumonia.
Some staph called MRSA (Methicillin-Resistant Staph aureus) cannot be killed by certain antibiotics – called beta lactams – which are commonly used to treat staph.
If you think that you might have a MRSA infection call your health care provider immediately.

What to do to Prevent Staph Skin Infections

Keep your hands clean by washing well with soap and water or using an alcohol hand gel.
Keep cuts and scrapes clean and covered with a bandage until healed.
Avoid contact with other people’s wounds or bandages.
Avoid sharing personal items such as towels or razors.

What to do if You have a Staph Skin Infection

Cover your wound. Keep wounds that are draining or have pus covered with clean, dry bandages. Follow your healthcare provider’s instructions on proper care of the wound. Pus from infected wounds can contain staph. So keeping the infection covered will help prevent the spread to others. Bandages or tape can be thrown away with the regular trash.
Wash your hands. You, your family, and others in close contact should wash their hands often with soap and warm water. You can use an alcohol hand gel when soap and water are not available. This is especially important to do after changing the bandage or touching the infected wound.
Do not share personal items. Avoid sharing personal items such as towels, washcloths, razors, clothing, or uniforms that may have had contact with the infected wound or bandage. Wash soiled sheets, towels, and clothes with water and laundry detergent. Dry clothes in a hot dryer, rather than air-drying. This also helps kill bacteria in clothes.
Talk to your doctor. Tell any healthcare providers who treat you that you have or had a staph skin infection. If the type of staph infection you have is MRSA, be sure to tell them this as well.

What does a Staph or MRSA Infection Look Like?

Staph bacteria, including MRSA, can cause skin infections that may look like a pimple or boil and can be red, swollen, painful, or have pus or other drainage. More serious infections may cause pneumonia, bloodstream infections, or surgical wound infections.



What is the role of the environment in the spread of staph and MRSA?

The role of environment in the spread staph and MRSA in community settings is unclear. They are found on people and not naturally found in the environment. Staph and MRSA could get into the environment if your hands can pick up them by touching infected skin or certain areas of the body where these bacteria can live (like the nose). Then, if you touch a surface or item like a towel, your hands can pass the bacteria on to these items you have touched. Another way that items can be contaminated with staph and MRSA is if they have direct contact with a person’s skin infection. Keeping infections skin infections covered with bandages is the best way to reduce the chance that surfaces will be contaminated with staph and MRSA.

What Factors are Associated with Increased Risk for Community-Associated Staph or MRSA Infections?

Factors that have been associated with the spread of MRSA skin infections include: close skin-to-skin contact, openings in the skin such as cuts or abrasions, contaminated items and surfaces, crowded living conditions, and poor hygiene.

 Links

CDC Methicillin-Resistant Staphylococcus aureus (MRSA)

                MRSA in Schools: Fact Sheet

                MRSA Among Athletes: Fact Sheet

                MRSA and the Environment: Fact Sheet

                Healthcare-associated MRSA

                Community-Associated MRSA

DHSS MRSA and VRE Reporting

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Mold

General Information

Molds are fungi that can be found both indoors and outdoors. No one knows how many species of fungi exist but estimates range from tens of thousands to perhaps three hundred thousand or more. Molds grow best in warm, damp, and humid conditions, and spread and reproduce by making spores. Mold spores can survive harsh environmental conditions, such as dry conditions, that do not support normal mold growth



Health Concerns of Mold

Some people are sensitive to molds. For these people, exposure to molds can cause symptoms such as nasal stuffiness, eye irritation, wheezing, or skin irritation. Some people, such as those with serious allergies to molds, may have more severe reactions. Severe reactions may occur among workers exposed to large amounts of molds in occupational settings, such as farmers working around moldy hay. Severe reactions may include fever and shortness of breath. Some people with chronic lung illnesses, such as obstructive lung disease, may develop mold infections in their lungs.

Molds generally cause health symptoms by producing allergens, toxic substances (mycotoxins), or by causing infections. Allergic responses to mold include hay fever-type symptoms, such as sneezing, runny nose, respiratory irritation, eye irritation, and skin rash. Mold can also cause asthma attacks. Molds can cause infections by actively growing in the body. Molds of the genus Aspergillus , for instance, can cause a condition knows as aspergillosis, by growing in the lungs. This infection is almost always seen in individuals with a compromised immune system. Finally, certain molds can produce toxins. These toxins have been reported to cause such symptoms as nose bleeding, lung bleeding, nausea, vomiting, and neurological disorders, such as memory loss. However, these symptoms remain unproven in respect to inhalation.

If you feel that you have been exposed to mold and are having health effects contact your health care provider as soon as possible.

Mold Testing

In many cases mold testing is not necessary. Mold testing and lab analysis are usually expensive and the results are not valuable for the determination of a illness. In certain legal situations accurate mold testing might be valuable. Scientific testing and documentation of dangerous levels of mold can be used as legal evidence. Before you pay for mold testing, work with your health care provider, contractor or your landlord to see if mold sampling will be necessary.

Complaint Guidelines in Rental Situations

1. See a doctor about any health problems you feel are a result of the exposure to the indoor pollutants. Be sure to tell the doctor about your suspected unhealthy environment.
2. Fix the problem if possible.
3. If the problem is something that has to be fixed by the landlord, send a letter in writing to your landlord describing the nature of your complaint and keep a copy of the letter. If the rental is managed by an agency such as Housing and Urban Development or the Rural Housing Administration, be sure to contact that agency. Sometimes they have requirements for sanitation in homes. If your doctor made specific recommendations regarding your living environment, be sure to include those statements.
4. If the landlord refuses to address the issue, you may find some assistance through local building codes. Some effort and detective work may be needed to track down the right code and individual. Remember as well that many of these codes were written years ago and addressed issues from those times; therefore, you may have to do some education to city and county officials and take some effort to speak in terms they will understand to approach the issue (for example when discussing mold, the codes are probably not specific to mold or the health effects from mold. It may be more helpful to discuss the violations existing to allow mold growth, such as faulty plumbing, shoddy construction and ventilation, leaky roofs, groundwater infiltration due to improper site placement, improper lumber selection, etc.). Contact your local city hall as a starting point, or you may also contact your local public health agency.
5. If no assistance is available locally you may consider contacting an attorney.
6. In some situations, moving may be the final option to protect the health of you and your family.
7. Consult with an attorney to consider placing language in your next rental contract guaranteeing the quality of your indoor environment.

Links

DHSS - Indoor Air Quality, Mold

EPA - Mold and Moisutre

CDC - Mold Homepage

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Pesticide Safety

Nerve agents are chemical warfare agents that have the same mechanism of action as organophosphate pesticides. Organophosphate pesticides or, OP pesticides are used widely throughout the state of Missouri, as well as in Barton County. Extra caution should always be used while handling OP pesticides. Always read the manufacturers guidelines and wear appropriate personal protective equipment.

OP pesticides are potent inhibitors of acetylcholinesterase. Inhibition of acetylcholinesterase leads in the accumulation of acetylcholine in the central and peripheral nervous system. Excess acetylcholine produces a predictable cholinergic syndrome consisting of copious respiratory and oral secretions, diarrhea and vomiting, sweating, altered mental status, autonomic instability, and generalized weakness that can progress to paralysis and respiratory arrest.

The amount and route of exposure to the nerve agent or pesticide, the type of nerve agent or pesticide, and the premorbid condition of the person exposed person will contribute to the time of onset and the severity of illness. For example, inhalation of a nerve agent or a pesticide leads to a quicker onset of poisoning with more severe symptoms when compared with dermal exposure , given the same amount of agent.

Signs and symptoms

To view the signs and symptoms of OP pesticide exposure click here.

If you feel that you or someone you know is having adverse reactions to exposure to pesticides contact your health care provider as soon as possible.

Links

DHSS Nerve Agents

CDC Nerve Agent and Organophosphate Pesticide Poisoning

EPA Policy for Managing Risk to Workers from Organophosphate Pesticides (OPs)

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Planning for Emergencies: Ready in 3

Emergencies can strike anytime and we need to be prepared. Barton county families, communities, businesses and schools need to take steps today to prepare for emergencies. Preparing today can save lives!

Ready in 3 is endorsed by the American Red Cross and the State Emergency Management Agency. It is a plan that is designed to help your family prepare for an emergency such as:

• Tornados
• Floods
• Ice Storms
• Terrorist Attacks

Step 1: Create a Plan - Create a plan for you, your family and at work.
Step 2: Prepare a Kit - Prepare a kit for your home, car and at work.
Step 3: Listen for Information - Listen for information about what to do and where to go during an actual emergency.

If you would like more information on planning for emergencies, family safety guides are available at the Barton County Health Department. Feel free to call or stop by during business hours.

Tenemos información en español.

Ready in 3 is on Facebook



 

 

 

 

 

 

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Radon

General Information

Radon (Rn) is a gaseous radioactive element that occurs from the natural breakdown of uranium in the soil and rocks.  It is colorless, odorless, and tasteless.  Radon becomes a risk indoors because as it continues to break down, it emits atomic particles that upon entering the lungs can alter the DNA and increase lung cancer risk.  In fact, radon is the second leading cause of lung cancer in the nation and is classified as a “Class A” carcinogen according to EPA.  Radon is not known to cause asthma or any other type of respiratory distress.  Radon can be tested and measured (in picocuries per liter (pCi/L) of air) and there are estimated risks to health from the exposure depending on the concentration. DHSS in conjunction with EPA recommends that if the concentration of radon is 4pCi/L or greater, then remediation should be done to lower risks.  Smoking in conjunction with radon exposure greatly increases the risk of cancer. See the risk chart.  For more information about radon see “A Citizen’s Guide to Radon.”

While most radon-related deaths are due to radon gas accumulated in houses from seepage through cracks in the foundation, 30 to 1,800 deaths per year are attributed to radon from household water. High levels of dissolved radon are found in the groundwater in some areas flowing through granite or granitic sand and gravel formations. If you live in an area with high radon in groundwater it can get into your private well. Showering, washing dishes, and laundering can disturb the water and release radon gas into the air you breathe.

The EPA recommends fixing your home if measured indoor levels of radon are 4 or more picocuries per liter of air (4 pCi/L). The EPA also notes that radon levels less than 4 pCi/L still pose a health risk and can be reduced in many cases. If indoor radon levels need to be reduced, the EPA recommends using a certified radon mitigation specialist to ensure that appropriate methods are used to reduce radon levels.

There are ways to remove radon from your drinking water. If you would like more information about radon or radon testing, contact the Barton County Health Department at (417) 682-3363.

Links

ATSDR - ToxFAQs™: Radon

DHSS - Radon

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Rivers, Creeks and Streams

Barton County Rivers, Creeks and Streams


Missouri has a diverse system of rivers and streams that a unique to our area. There are many outdoor water activities that residents of Barton County can enjoy during the summer. Things like:

• Fishing
• Swimming
• Boating
• Sailing
• Canoeing
• Tubing
• Wading

A safe environment on the river can quickly change to an unsafe or even dangerous environment. Rivers, by nature pick up, collect and carry pollutants from one point and carry them down stream. It is important to remember that just because the water looks clean and free from pollution does not mean that it is.
The natural beauty of our area can bring in tourist and residents from other areas. Because of this populations in the state are increasing. With the increasing population come additional pollutants in the form of:

• Lawn and Agricultural Fertilizers
• Household Cleaners
• Sewage Runoff
• City Sources
• Private Sources

Illnesses such as the following are likely:

• Rashes
• Eye, Ear, Nose and Throat Infections
• Gastrointestinal infections

Some ways to prevent illnesses from natural water bodies include:

• Avoid exposing your entire body to the water if you have an illness that decreases your natural immune system.
• Be aware that rainfall events have a tendency to wash the surrounding watershed clean of pollutants, depositing them in streams and lakes. It takes at least a day or two for these water ways to recover from rain events.
• When swimming in an unknown area, check upstream and around the site to ensure there is not a direct pollution source such as livestock in the stream, an industrial facility or a waste discharge to the body of water. Check also for under water entanglement obstructions as well as for unusual currents in rivers which can also be deceptively dangerous.
• Fishing is typically safe as well as consumption of the fish (if prepared appropriately) with the exception of certain areas and fish species due to heavy metal contamination. See the Fish Consumption Advisory link.
• Canoeing, floating, and wading that don’t involve whole body contact or accidental water consumption are typically safe and present a relatively low level of risk.
• If a body of water is posted with a “health warning,” use common sense in your decision as to your recreational activity. Do realize that bacteriological testing of these dynamic natural waters is only predictive, not diagnostic. A water test collected in the morning of any given day and analyzed the next day after incubation indicates the previous morning’s water quality, not necessarily the present water quality.
• If you have questions about a specific area or body of water, call the Barton County Health Department at 417-682-3363.

Links

EPA- Water

CDC - Healthy Swimming/Recreational Water

DHSS - Natural Water Areas

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Temporary Food Stand Guidelines  

These guidelines must be observed in order to maintain proper food safety and health standards set forth by the Barton County Health Department and the 1999 Missouri Food Code during Temporary Food Events such as fairs, auctions, public feeds or bake sales.  These guidelines are intended to protect you as well as the public from food borne illness.  


Personal cleanliness, good work habits, and sound food sanitation procedures are important parts of food handling and service during these events.  The handling and service of food in outdoor environments requires special effort.  Proper procedures must be followed.  

1. Wash your hands to start work in a food area and every time you change a job or do something different to prevent cross contamination.  Do not handle any ready to eat food with bare hands and wear sufficient hair cover.
2. Do not smoke, eat or drink while working.  Take a break and wash hands upon returning to work.
3. Keep all food covered or behind a sneeze guard.  Lids, plastic wrap or foil may be used.  All food is to be covered when not being served.
4. Potentially hazardous foods must be kept at or above 135°F for hot food or 41°F or below for cold food. Examples are meats and milk/egg products.
5. Ice used for drinks must remain covered. Nothing may be stored in this ice for chilling.  Ice scoops should be kept separate from the ice and stored in a container that has been kept cleaned and sanitized.
6. Self-service is allowed only where sneeze guards are provided or the food is pre-wrapped. Sugar, ketchup and similar foods must be in closed containers or individual packets.
7. Reusable tableware may be used only if it has been washed/rinsed/sanitized prior to use. Disposable dinnerware is a suitable alternative.
8. Store and handle both reusable and disposable so as not to contaminate the food end. Pickup utensils by the handle. Open disposable cups from the bottom and only handle from the bottom.
9. A chemical sanitizer must be used to clean utensil and food contact surfaces. For proper cleaning use:
1. Hot soapy water to wash.
2. Clean rinse water
3. Sanitizer
10. During fly season, steps must be taken to minimize their presence. If in a building, doors and windows must be screened or shut. Outdoors, all food items must be covered unless being served. If possible, a fan blowing on the food will keep flies to a minimum.

**Utensils and submersible equipment must remain submerged in the sanitizer for at least 1 minute and then air dried only. Bleach in a 50 – 200 ppm solution is a common sanitizer.
SANITIZING SOLUTION

A sanitizing solution must be available at all times during food preparation and food service. Bleach is the most common sanitizer used. The recommended concentration is: 1 teaspoon added to 1 gallon of water. Use test strips to check the sanitizer strength. Do not add soap to the water because soap binds with the chlorine in bleach making the solution ineffective. Wiping cloths used for wiping counters, tabletops and food preparation areas must be stored in the sanitizing solution between uses. Be sure to wipe all surfaces with the sanitizing solution especially after working with raw meats. Change the solution often throughout the day, about every 2 hours. There must be a separate sanitizer bucket used only for raw meats and another used for all other foods. It has been found that flies actually avoid surfaces that have been wiped down with bleach solution.

**NOTE:  TO USE MORE BLEACH IN A SANITIZING SOLUTION THAN IS RECOMMENDED ONLY CAUSES SKIN DAMAGE.  IT WILL NOT SANITIZE ANY SURFACE BETTER BY INCREASING THE AMOUNT OF BLEACH USED!!!

THERMOMETERS

A metal stem dial or digital thermometer with a range of 0 - 220° F must be available for checking hot and cold temperatures. Use the thermometer to check internal temperatures of food products. A stem thermometer is the only way you can assure that the food you serve is being cooked and maintained at proper temperatures. Have an accurate, visible thermometer for all refrigerators, cold holding units, and freezers. Be sure to calibrate it to make sure it is working appropriately.

DISHWASHING FACILITIES

Wash equipment and utensils in three compartments. The process includes washing the utensil/equipment in hot soapy water, rinsing in hot water, sanitizing for one minute and air-drying.  For events lasting two consecutive days or more, access to dishwashing facilities must be provided. Events lasting one day or less may use a temporary three-tub setup.

UTENSILS

To eliminate hand-to-food contact with ready-to-eat foods, use disposable gloves, disposable tissue, or utensils. Have a backup supply of clean utensils to last during all hours of operations or properly clean and sanitize utensils. Utensils must be properly washed or replaced at a minimum of every 4 hours.

FOOD PROTECTION

• Always use disposable gloves or utensils when assembling ready-to-eat foods such as buns, lettuce and tomatoes.
• Protect food on display from contamination. Serve condiments in individual packets or from squeeze containers. Any self-service containers must be protected by use of sneeze guards or lids.
• Supply adequate serving utensils and monitor to protect against contamination.
• Use only disposable plates, cups, plastic forks and spoons for serving food to the public.
• Chemicals such as bleach must be stored away from food storage, preparation, and service areas.
• Smoking, eating or drinking in booths while working is not allowed.
• Booths must have a roof or canopy to extend over all food preparation, storage and service areas.
• Provide pallets, boxes or shelves so all food, utensils, and single service items can be stored at least 6 inches off the ground.
• When using a grill or other cooking devices, the equipment must be separated (screened, or roped off) from the public for the safety of the public.  Equipment must not be used in such a way that it poses a fire hazard within its confined area.
• Additional requirements may be needed to protect against health hazards related to the operation of the temporary food establishment.  Discuss any specialty foods with the public health specialist.
• Food handlers with a contagious disease that may be spread through food, including colds, flu, or diarrhea are not allowed to work in the food booth. If workers have any cuts, wounds, or other infections on their hands, the injury must be covered with gloves.
• Only individuals working as booth vendors, food handlers, or those who have duties directly related to the operation are allowed behind the food preparation counter or in the booth. 

BOOTH CONSTRUCTION

Booths must have a roof or canopy extending over all food preparation, storage, and service areas.   All food contact surfaces must be smooth, durable, non-absorbent, and easily cleanable. No bare wood surfaces are to be used for food preparation.

HANDWASHINGSTATION

Good hygiene practices help prevent foodborne illness. Provide a hand sink or a closed container with a running water spigot dispensing clean, potable water with soap, water and disposable paper towels. A hand washing station should be easily accessible for all food service handlers.

BARE HAND CONTACT

In an effort to prevent the transmission of pathogenic organisms from humans, food shall be prepared with the least possible manual contact, with suitable utensils and on surfaces that prior to use have been cleaned, rinsed and sanitized to prevent cross-contamination.  Food workers shall avoid direct contact (i.e. using bare hands) with ready-to-eat foods whenever possible and use deli tissues, spatulas, tongs, or single-use gloves. This does not substitute for proper hand washing. If gloves are used to handle ready-to-eat food, they shall be used for one task and shall be discarded when damaged or soiled or when interruptions occur in operations.

PERSONAL HEALTH

Food handlers cannot handle food if they are ill with a disease that is communicable through food, such as:
• Any disease with diarrhea
• Hepatitis or jaundice
• Cold or flu like diseases
• Infected cuts, burns, or lesions on hands
A sick worker can pass their illness to others!!

PERSONAL HYGIENE

Hands that are unwashed can be a source of bacteria contamination that causes foodborne illness. Wash hands thoroughly with soap and water; then dry with paper towels.
Wash hands:
• After using the bathroom
• After handling RAW foods
• After coughing or sneezing
• After eating, drinking, or smoking
• Before starting any food prep activities
• After using any cleaners or chemicals

Workers should eat, drink or smoke away from the food operation facility and wash their hands prior to returning to work.  Workers should dress for safety and sanitation.  Do not wear opened-toed shoes, jewelry, nail polish, artificial fingernails, or other adornments (objects) handing on the body or clothes that could fall into the food.

SANITIZING SURFACES

Sanitize tabletops, cutting boards, and in-place equipment with a chemical sanitizer (chlorine-100 ppm, iodine-25 ppm, quat-200 ppm).
Store wiping cloths, when not in use, in a labeled bucket of sanitizer
OR
Provide a labeled spray bottle of sanitizer and disposable paper towels

EQUIPMENT WASHING/SANITIZING PROCEDURES

There is a safe way to ensure clean equipment…bring equipment to the site that has been cleaned and sanitized.  During foodservice preparation, soiled equipment should be cleaned and sanitized throughout the day, unless a sufficient number of utensils are provided and stored protected from contamination. 

 Use the following set up to wash, rinse, and sanitize equipment.  A bucket of soapy water (labeled WASH), a bucket with clean rinse water (labeled RINSE), a bucket with bleach water or equivalent sanitizer (labeled SANITIZE).

Sanitizing solution: Use a concentration of 50 ppm chlorine, 12.5 ppm iodine, or 200 ppm quaternary ammonia (quat). Appropriate test strips should be used to check the concentration. (~Two (2) tablespoon of bleach per five (5) gallons of water should meet the 50 ppm chlorine requirement.)

TEST STRIPS

Provide and use appropriate test strips to check the chemical concentration of available sanitizer.

FOOD SAFETY

• All food and drink must come from an approved food source; be clean, wholesome and free from tampering.
• NO food or drink cooked or prepared at home, including canned food will be allowed to sell, serve or be given away to the public at events.
• Bulk potentially hazardous food preparation should be completed in a licensed food service facility and maintained at the proper temperatures. This includes cutting and slicing food products.
• Thoroughly wash all fruits and vegetables at a licensed food service facility or at the event prior to food service.  Be sure to wash melons before cutting.
• Protect all foods from contamination (pests, dust, rain, public) by covering. Condiments such as catsup, relish, and mustard should be prepackaged from an approved source or in a protective dispenser.
• Store all food supplies, single service items and utensils protected from contamination; at least 6 inches off the ground to allow for proper cleaning and protection.
• The proper method to thaw foods is under refrigeration at 41°F or less, completely submerged under cold running water (This can only be done in a sink that is only used for food preparation and no other use.  The water temperature should be 70°F or below.), or as a part of the cooking process.
• Ice that comes in contact with food should not be used for human consumption.
• Store raw food products below cooked foods or foods that will not be cooked.  Cover foods to help prevent cross-contamination.
• USE THE FIRST-IN-FIRST-OUT RULE.  The food first put into storage or refrigeration should be the first food used.
• Do not overload the refrigerator.  Overloading the refrigerator will prevent air from circulating and from keeping the food cold.
• To prevent cross-contamination, do not use the same cutting boards, utensils or serving platters for raw and cooked foods.  Cutting boards, utensils and serving platters are all food contact surfaces.
• Use one plate for carrying chicken or meat to the grill and a separate, clean plate (that has not touched raw animal foods) to carry the cooked food back to the kitchen or serving area. The same applies for cooking utensils and cutting boards. Raw animal foods can contaminate raw, fresh foods and ready-to-eat food (cooked foods and fresh fruits and vegetables).
• Heating food and holding food are separate steps in food preparation. Food should be cooked to an internal temperature of 165°F before being placed in a holding unit. Chicken is to be at an internal temperature of 180°F. A crock-pot is a holding unit, not a heating unit. Do not use the crock-pot to cook food.   Do not partially cook a food and set aside for final cooking later.

EQUIPMENT

One of the single most important steps in food preparation is adequately controlling food temperatures.  Disease-causing bacteria rapidly multiply when food temperatures are between 41°F and 135°F (THE TEMPERATURE DANGER ZONE).  All cooling equipment for the storage of perishable and/or potentially hazardous foods must be capable of maintaining 41°F or below.  Each unit must be supplied with a thermometer. 

**Children under the age of 16 should not operate grills, fryers, slicers, etc.

THE TEMPERATURE DANGER ZONE

The total accumulated time potentially hazardous foods are exposed to the temperature danger zone (including transport, storage, handling, preparation, and serving) must not exceed four hours.  Keep hot food hot and cold food cold!!  Check temperatures with a food thermometer every 30 minutes.  Sanitize the thermometer before every use.  Cover hot holding equipment to retain heat and to guard against contamination.  Check the equipment.  Monitor the temperature of hot holding equipment with each use.  Discard and food held in the Temperature Danger Zone for more than four hours.

ICE

Ice is considered a food product.  All ice used in the preparation of drinks, beverages, or other purposes where ice will be consumed must be stored in a clean, easily cleanable, sanitized, nonporous container with a closed lid.  An ice chest may be used.  Styrofoam coolers may only be used if the inside of the container and lid are lined with plastic.  Serve ice with a scoop to minimize hand contact with the ice; do not use hands, cups, or glasses.  The scoop should not be stored within the ice bin.  Ice scoops must be kept clean and stored so that the food handler’s hands or scoop handles do not have contact with the ice.

Ice to be used for cooling drinks must be kept in a separate cooler, which is used only for that purpose.  All ice coolers must have drains.  Food products, including canned or bottled beverages must not become submerged in water from melting ice.

WATER SUPPLY

An approved water source is essential. Make sure a safe; potable water supply is available for use in cooking and cleaning. If hot water is not piped to the concession stand, a source of hot water should be available.  A hot pot or coffee urn may be used.  The hot water should be poured or dispensed using a spigot.  Do not dip hot water.  Water obtained from a well should receive prior approval from the Barton County Health Department. Use a food grade hose to transport water.

WASTE DISPOSAL

Provide a sufficient number of leak proof, pest proof covered receptacles to dispose of all garbage and refuse.  All trash containers should be covered with a plastic liner.  All liquid wastes should be disposed of into public sewers, wastewater drums or a method approved by the Barton County Health Department to prevent a public health hazard. Cooking oils and charcoal ash waste should be separately disposed of in labeled receptacles provided at the event.

TOILET FACILITIES

A sufficient number of toilet facilities should be provided and be easily accessible for all food service workers.  All toilet facilities should be located at least 200 feet from any food service area.  Hand sinks must also be available and provided with soap and disposable towels for convenience hand washing.

 

CHECKLIST FOR TEMPORARY FOOD ESTABLISHMENTS
_____ 5-gallon thermal container with a continuous flow spigot to provide warm (100° F to 120°F) running water for hand washing station
_____ Soap and Paper Towels
_____ Bucket to catch dirty hand wash water
_____ Bucket and bleach for sanitizing solution
_____ Cloth wiping towels
_____ Thermometer with range of 0 - 220° F
_____ Hair restraints
_____ Food and ice from approved sources
_____ Durable clean ice chests
_____ Utensils and/or gloves to protect food from bare-hand contact (serving spoons, spatulas, knives, tongs, ice scoop, etc.)
_____ Smooth easily cleanable cutting boards
_____ Covered containers or food grade plastic wrap for covering food
_____ Adequate hot and cold holding equipment
_____ Source for fresh water and wastewater disposal
_____ Pallets, boxes or shelves for food storage
_____ Dishwashing facilities
_____ Restrooms within 200 feet

 

Links

Barton County Temporary Event Requirements and Application

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Tetanus (Lockjaw)

Tetanus is a disease caused by the bacteria called Clostridium tetani. The disease is vaccine-preventable however, untreated symptoms of tetanus begin around two weeks and can be fatal.

The early symptoms from Clostridium tetani are lockjaw (tightness in the jaw), stiffness in the neck and abdomen, and difficulty swallowing.
The later symptoms from Clostridium tetani are severe muscle spasms, seizure-like activity, severe autonomic nervous system disorders.

Clostridium tetani is commonly found in nature worldwide. It lives in the soil and commonly infects humans if they are punctured by something that has the bacteria on it. A common injury associated with tetanus is a puncture from a rusty nail. Chances are if the object is rusty, it is also dirty. It is not the rust but the dirt on the nails or metal that carries the bacteria and causes the infection.

Tetanus is completely preventable with tetanus immunization. Children six weeks through six years of age should be given tetanus immunization in combination with diphtheria and pertussis vaccines (DTaP). A tetanus/diphtheria (Td) or tetanus/diphtheria/pertussis (Tdap) booster follows five to ten years later, followed by a booster every ten years throughout life. If you have been injured and possibly come into contact with Clostridium tetani contact your health care provider to determine if you need a booster shot.

Links

DHSS - Tetanus (Lockjaw)

DHSS Communicable Disease Investigation Reference Manual

CDC - Tetanus Information

CDC - Manual for the Surveillance of Vaccine-Preventable Diseases

Vaccine Information Statement 

Recommendations of the Advisory Committee on Immunization Practices (ACIP)

CDC - Tetanus Disease In-Short (Lockjaw)

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Tick-Borne Disease

Most Common Tick-Borne Diseases in MO

• Rocky Mountain spotted fever
• Ehrlichiosis
• Tularemia
• Q-Fever
• Lyme/Lyme-like disease

Target Population

All people that may come into contact with tick habitat. The young, elderly and those with weakened immune systems are most susceptible.

Onset of symptoms

3-30 days in most cases.

Predominant Symptoms

Sudden high fever, severe headache, muscle or joint aches, nausea, vomiting, and diarrhea.

Ticks live in grassy or wooded areas. If these symptoms occur following a tick bite, or even after exposure to tick habitat inform your healthcare provider.

How To Prevent Tick-Borne Disease

• Avoid overhanging brush and tall grass.
• Use an insect repellent that contains DEET or Permethrin.
• Regularly check the head, neck, underarms, and groin for tick bites. If you have been bitten remove the tick as soon as possible. Be sure to remove the entire body of the tick, including the head.
• Wear Light-colored clothing. This allows you to spot ticks more easily.

What you should do if you have a Tick-Borne Disease

Contact your healthcare provider if you have any of the listed symptoms. Drink plenty of fluids and get rest.

If you have any additional questions regarding tick-borne disease call the Barton County Health Dept at 417-682-3363.

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Toxic Household Plants

Below is a list of common household plants that are known to be poisonous to at least some degree. Levels of toxicity can vary among individuals, age of the plant, part of the plant exposed or eaten as well as various other issues.

This list is to be used as a source of information. If you have any urgent questions please feel free to call the American Association of Poison Control Centers at 1-800-222-1222, the Barton County Health Department at 417-682-3363 or your health care provider.

Common Houseplants – Mild Symptoms

African Violet                       Episcia Reptans
Aluminum Plant                   Pilea Cadierei
Aralia                                    Fatsia Japonica
Baby Tears                          Helxine Soleirolii
Bear Feet                            Cotyledon Tomentosa
Bird’s Nest Fern                 Asplenium Nidus
Birdnest Sansevieria         Sansevieria Trifasciata
Bloodlead                            Iresine Herbstii
Boston Fern                        Nephrolepis Exalta
Bridal Veil                            Tradescantia
Calathea
Coleus species
Corn Plant                            Dracaena Fragrans Massangeana
Creeping Charlie                 Glecoma Hederacea
Creeping Jenny                   Lysimachia
Dracaena Indivisa               Cordyline Indivisa
Emerald Ripple                    Peperomia Caperata
False Aralia                          Dizygotheca Elegantissima
Fiddleleaf Fig                      Fiscus Lyrata
Gardenia
Giant White Inch Plant       Tradescanth Albiflora
Goldfish Plant                     Columnea Banksi
Grape Ivy                             Cissus Rhombifloria
Jade Plant                            Crassula Argentea
Janet Craig                          Dramceana Derminensis
Madagascar Dragon           Draceana Marginata
Madagascar Jasmine         Stephanotis Floribunda
Madagascar Lace Plant      Aponogenton Senetrails
Moon Magic
Norfolk Island Pine             Araucaria Excelsa
Painted Needle                   Coleus
Parlor Palm                          Chamaedorea Elegans
Peacock Plant                      Tolmiea Menziesii
Piggyback Begonia             Begonia Hispida Cucullifera
Piggyback Plant                   Calathea
Ponytail Palm                       Beaucarenia Recurvata
Prayer Plant                         Maranta Leuconeura
Purple Passion
Red Veined Prayer Plant    Red Maranta
Rubber Tree                        Ficus Elastica Decora
Silver Tree
Snake Plant                           Sansevieria Trifasciata
Spider Plant                          Chlorophytum Comosum
String of Hearts                    Creopegia Woodii
Swedish Ivy                           Plectranthus Australis
Tahitian Bridal Veil              Gibasis Geniculata
Ti Plant                                   Cordyline Terminalis
Tradescantia Albiflora         Zebrina Pendula
Umbrella Plant                     Cyperus Aternifolius
Velvet Plant                          Gynura Aurantiaca
Warneckei                             Draceana Dermensis
Wax Plant                              Hoya Exotica
Zebra Plant                           Aphelandra Squarrosa




 

Common House and Garden Plants – Severe Symptoms

Apple Tree (Seeds)              In quantity (50 or more)
Arrowhead vine                   Syngonium Podophyllum:
Asparagus Fern                   Asparagus Setaceus Plumosus
Autumn Crocus
Avocado                               Persea Americana
Azalea                                   Rhododenron Occidentale
Baneberry
Bird-of-Paradise                 Strelitza Reginae: (seed pods)
Bittersweet                         (berries)
Black Locust                       (Bark, sprouts, seeds and foliage)
Bleeding Heart                   (Foliage and roots)
Dutchman’s Breeches       (Foliage and roots)
Bluebonnets                       (seeds)
Boston Ivy                           Parthenocissus Quinquefolia
Burning Bush                      (Leaves)
Buttercup                            Ranunculus
Caladium                              (Leaves and roots)
Calla Lily
Castor Bean                        Ricinus communis
Cherry Tree                         (Leaves, twigs and seeds)
Christmas Rose                  (Rootstocks and leaves)
Chrysanthemum
Creeping Charlie                Glecoma Hederacea
Creeping Fig                       Ficus
Crown of Thorns                 Euphorbia Milli
Cyclamen                             (Tuber)
Daffodil                                (Bulb)
Daphne
Delphinium                          (Seeds and young plants)
Dumb Cane                          Dieffenbachia Amoena
Elderberry                           (Especially roots)
Elephant Ear                       Philodendron
Emerald Duke                     Philodendron Hastatum
English Ivy
Four-O’clock                       (Roots & seeds)
Foxglove                             (Flowers, leaves and seeds)
Glacier Ivy                           Hedera Glacier
Golden Chain                      (Bean-like capsules in which seeds are suspended)
Gold Toothed Aloe             Aloe Nobilis
Heavy Ivy                             Hedera Helix
Majesty                                Philodendron Hastatum
Marble Queen                     Scindapsus Aureus
Marsh Marigold
Cowslip
Mayapple                            (Un-ripened fruit)
Mistletoe                            (Berries)
Mock Orange                     (Fruit)    
Monkshood                        (Roots, seeds and leaves)
Moonseed                          (Berries)
Morning Glory                    (Seeds)
Mother-In-Law                    (Leaves)
Mountain Laurel
Mushrooms                        Fly Argaric or Amanita varieties
Narcissus                           (Bulb)
Needlepoint Ivy                 Hedera Helix
Nephthytis                          Synogonium Podophyllum Albolineatum
Nightshade
Oak Tree                             (Foliage and acorns)
Oleander
Parlor Ivy                            Philodendron Cordatum
Peach Tree                         (Leaves, twigs and seeds)
Peony                                  (Roots)
Philodendron
Pimpernel
Pinks                                  (Seeds)
Poinsettia                          (Leaves and stem)
Poison Hemlock
Poison Ivy, Oak and Sumac
Poppies
Potato                                (Seeds, sprouts, and all green parts)
Pothos                               Scindapsus Aureus
Pot Mum                            Chrysanthemum Mortifolium
Prickly Poppy                    (Leaves and seeds)
Privet
Ranunculusb        
Red Princess                    Philodendron Hastatum
Rhubarb                            (Leaves)
Ripple Ivy                           Hedera Helix
Rosary Pea                        (Seeds)
Saddle Leaf                       Philodensron Selloum
Scotch Broom                   (Seeds)
Skunk Cabbage                (Leaves and rhinsomes)
Spider Lily:
Spider mum                      Chrysanthemum Mortifolium
Split leaf Philodendron   Monstera Deliciosa
Sprengeri Fern                Asparagus Densiflorus
Star-of-Bethlehum           (Bulb)
Strawberry Bush              (Leaves, bark and seeds)
Sweet Pea                         (Stem)
Tomato                              (Green parts)
Tulip                                   (Bulb)
Umbrella Plant                  Cyperus Alternifolius
Violet                                 (Seeds)
Water Hemlock                 Cowbane
Weeping Fig                     Ficus Benjamina
Wisteria
Yellow Jessamine
Yew                                  (All parts except red fleshy pulp of fruit but especially the foliage)

 
References:

Primary references were the American Red Cross, Baby Talk and Time magazines, Children’s Mercy Hospital, the National Association of Retail Druggists, and the Intermountain Regional Poison Control Center. Information was compiled by Joy Cissna and Elizabeth Heaton.


Links:

FDA Poisonous Plant Database

NIOSH Safety and Health Topic: Poisonous Plants - Several additional resources on this page.

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Venomous Spiders

Spiders are usually not aggressive. Most bites occur when the spider is stressed, trapped or pinned in a corner. In Barton County there are two species of spiders that are of a concern and these are the Black Widow and the Brown Recluse.

Black Widow

 

Black Widow spiders are best identified as black with a red coloration on the underside (sometimes in the shape of an hour glass).They can be found indoors and outdoors and usually chooses to be in secluded areas where there is not a lot of human activity.

Outside: Wood piles, tall grass near the foundation of a building, rock pile
Inside: Near the baseboards of a room, in a closet, behind furniture or appliances

Like most spiders, Black Widows build webs to catch flies. For this reason bite injuries in humans from Black Widows usually occur when humans come into contact with the webs. Black Widow bites are easily distinguished from other bites by the two puncture marks the spider makes on the skin. The venom is a neurotoxin that produces pain at the bite area and then spreads to the chest, abdomen and then to the entire body.

 

Brown Recluse



Brown Recluse is a brown spider with a dark violin-shaped marking on its head. Brown Recluses live indoors and outdoors and prefer undisturbed areas. They have been known to live in corners, clothing, and curtains and inside furniture. It is also very common for a spider to get trapped in showers and bathtubs because of their smooth surface.

Although Brown Recluse bites are common in Missouri it is not easy for a Brown Recluse to bite a human. Their mouths are too small to bite humans typically, so if bitten, there must be some form of counter pressure to push the spider into the human skin. Often this comes from pillows, jeans or simply the spider being pinned between a wall and the person.

Bites usually, but not always cause instant stinging with localized pain. Usually a small white blister forms at the site of the bite. The venom from the Brown Recluse can cause a condition known as skin necrosis, where the skin tissue is destroyed.

 

If you or someone else has been bitten by a venomous spider contact your health care provider immediately.

Links

CDC - NIOSH Venomous Spiders

Missouri Department of Conservation - Spiders

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Water Recreation Safety

Each year in Barton County as the temperatures rise more and more people try to stay cool by going for a swim. Before you go for a swim or boat ride in any pool, lake or river or stream refresh your memory with some important safety reminders.

Sensible swimming can prevent most swimming accidents. Always be cautious while swimming and never dive into natural water bodies or areas where diving is prohibited.

Drowning Hazard

In 2007, there were 3,443 fatal  unintentional drownings in the United States, averaging ten deaths per day. An additional 496 people died, from drowning and other causes, in boating-related incidents.

Food-Borne Illness Can Be Prevented By…

Cooking all food caught.
Cook all fish and crawfish with an internal of 145˚ F.
Cooking until there is no pink in the meat.
Washing hands thoroughly for 20 seconds or more.
Avoiding cross contamination from dirty surfaces and items.

Sunburns Safety

Sunburn is a risk factor for both basal cell carcinoma and melanoma (types of skin cancer). In 2003, a total of 45,625 new cases of melanoma were diagnosed in the United States, and 7,818 persons died from the disease.

Apply sunscreen 30 minutes prior to going out and reapplying based on manufacturers recommendations.

Recreational water illness (RWIs)

RWIs are caused by germs spread by swallowing, breathing in mists or aerosols of, or having contact with contaminated water in swimming pools, hot tubs, water parks, water play areas, interactive fountains, lakes, rivers, or oceans. RWIs can be caused by natural and manmade swimming environments and can be avoided by following simple guidelines which are listed below.

Avoid RWIs by:
Avoiding areas where swimming advisories are posted.
Don't swallow the water. Avoid getting water in your mouth.
Avoiding areas where agricultural runoff and sewage are visible.
Don't swim when you have diarrhea. You can spread germs in the water and make other people sick. 
Practice good hygiene.

Dangers of Eating Raw Fish and Crawfish

Eating raw or undercooked food caught in a river, pond, lake or stream can cause food-borne illness that can include:

• Abdominal cramps
• Nausea
• Vomiting
• Diarrhea, which is sometimes bloody
• Fever
• Dehydration

These illnesses can be cause by either bacteria or protozoan and can be avoided by cooking with an internal temperature of 145˚ F until there is no pink inside the meat.

Boating and Canoeing

In 2006, 3,474 persons were injured and 710 died while boating  in the United States.

The U.S. Coast Guard’s 2006 statistics stated that approximately 87 percent of boaters who drowned were not wearing life jackets

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Food Safety Information

Food Safety Information

The Missouri Food Code



 

What is the primary goal in food safety? Preventing foodborne illnesses

• Nobody wants to make people sick
• Loss of revenue
• Lowered employee morale
• Loss of reputation
• Lawsuits

A look at the numbers...

Every Year:

• Over 250 billion meals are prepared
• An estimated 76 million foodborne illnesses occur
• There are more than 325,000 hospitalizations
• More than 5,000 foodborne illnesses are associated with death
• The annual cost of foodborne illness ranges from $7.7 to $23 billion

How to prevent foodborne illness...

• Understanding what causes foodborne illness
• Practicing good personal hygiene
• Controlling time and temperature
• Preventing cross-contamination
• Purchasing from approved sources
• Proper storage of food items and toxics

A foodborne illness is defined as "when a person becomes ill after ingesting a contaminated food”

Foodborne illness can be caused by:

• Chemical hazards
• Physical hazards
• Biological hazards.
  • Biological Hazards consist of Bacteria, viruses, parasites and fungi.
  • Can’t be seen with the naked eye
  • Organisms with ability to produce disease - Pathogens

Bacteria are

• Single celled animals
• Can cause severe illnesses
• Come in all shapes



Some Common Foodborne Pathogens Are:

• Staphylococcus
• Clostridium
• Listeria
• Shigella
• Salmonella
• E. coli

Staphylococcus aureus
Symptoms:
Nausea, vomiting, abdominal cramps
Sources:
Humans (skin, hair, nose, throat, infected sores) and animals
Foods Involved:
Meats, poultry, warmed-over foods, egg products, milk/dairy products, cream-filled pastries, protein foods
Prevention:
Avoid cross-contamination with bare hands, exclude sick employees (sores), properly refrigerate and cool foods

Clostridium perfringens
Symptoms:
Abdominal pain, diarrhea, dehydration
Source:
Humans (intestinal tract), animals, soil
Foods Involved:
Cooked meat and meat products, poultry, gravy, beans cooled slowly
Prevention:
Time/temperature controls, proper cooling and re-heating

Listeria monocytogenes
Symptoms:
Nausea, vomiting, diarrhea, headache, persistent fever, chills, backache, meningitis
Sources:
Soil, water, humans, domestic/wild animals, fowl, damp environments
Foods Involved:
Unpasteurized milk/cheese, raw vegetables, poultry and meats, seafood, and prepared, chilled ready-to-eat foods
Prevention:
Use pasteurized dairy, cook foods to proper temperatures, avoid cross-contamination, clean/sanitize work surfaces, avoid pooling water

Shigella
Symptoms:
Diarrhea, abdominal pain, fever, vomiting, chills, lassitude, dehydration
Source:
Humans (intestinal tract), flies
Foods Involved:
Salads, raw vegetables, milk and dairy products, poultry and moist, mixed foods
Prevention:
Avoid cross-contamination, avoid fecal contamination from employees, control flies and use sanitary food/water sources

Salmonella
Symptoms:
Abdominal pain, headache, nausea, vomiting, fever and diarrhea
Source:
Domestic and wild animals, humans (intestinal tract)
Foods Involved:
Poultry, meats, fish, sliced melons, milk, shell eggs, and other protein foods
Prevention:
Thoroughly cook poultry to 165°F for 15 seconds, avoid cross-contamination and proper personal hygiene

Escherichia coli O157:H7 (E. coli)
Symptoms:
Diarrhea (watery, bloody), severe cramps and pain, vomiting
Source:
Animals, particularly cattle, humans
Foods Involved:
Raw and undercooked ground beef, unpasteurized milk and apple cider
Prevention:
Thoroughly cook ground beef to 155°F for 15 seconds, avoid cross-contamination and proper personal hygiene

Bacteria Divide and Multiply

• Double in number as often as every 20 minutes
• Within 10 hrs more than 1 billion



Viruses

Smallest of the microbial contaminates
Do not require a Potentially Hazardous Food as a medium for transmission
They are not alive – rely on a living cell to reproduce

Some Common Viruses:

Hepatitis A
Norwalk Virus
Norwalk-like viral agents

Hepatitis A

Symptoms:
Mild or no illness and then sudden fever, general discomfort, fatigue, nausea, headache, loss of appetite, vomiting, and after several days jaundice
Sources:
Human intestinal and urinary tracts, contaminated water
Food Involved:
Water, ice, shellfish, salads, cold cuts, fruits/juices, ready-to-eat foods
Prevention:
Obtain shellfish from approved sources, prevent cross-contamination from hands, proper personal hygiene, clean and sanitize food-contact surfaces

Norwalk and Norwalk-like viral agents

Symptoms:
Nausea, vomiting, diarrhea, abdominal pain, headache, low-grade fever
Source:
Humans (intestinal tract)
Foods Involved:
Raw shellfish, raw vegetables, salads, water contaminated with human feces
Prevention:
Obtain shellfish from approved sources, proper personal hygiene, thoroughly cook foods to proper temperatures

Parasites

Larger than bacteria
Living organisms that need a host to survive
Pose hazards to both food and water
They can be killed by proper cooking and freezing

Some Common Parasites:

Giardia
Cryptosporidium
Cyclospora
Trichinella

Foodborne Illness Prevention - The Three Interventions
PERSONAL HYGIENE

Handwashing steps

• Warm water
• Soap
• Lather
• Friction for 20 seconds
• Rinse
• Dry with paper towel

No Bare Hand Contact with Ready-to-Eat Food. Single use gloves, Tongs, Utensils, Tissue OR other methods must be used when handling ready-to-eat food, except when washing fruits and vegetables.

RESTRICTION/EXCLUSION

• Exclude if diagnosed with
• Salmonella Typhi
• Shigella
• E-coli 0157:H7
• Hepatitis A
• Restrict if show symptoms

RESPONSIBILITY

Demonstration of Knowledge

• Person in charge
• compliance
• answering questions
• being certified

Other areas of Personal Hygiene - Although, personal hygiene may be a sensitive subject, it is vital to food safety

• Bathe and wash hair daily
• Wear clean clothes, hair restraints
• NO jewelry (except plain wedding band)
• DO NOT come to work sick!
• NO smoking or eating in the kitchen
• Store personal items in designated areas

Keeping food safe during preparation and service

Control time and temperature when preparing, cooling and re-heating raw and cooked foods. 

Cook foods to specific required minimum internal temperatures for specific food items.

Thawing

Thaw in the refrigerator: less than 41˚ F
Thaw under warm running water: less than 70˚ F for less than 2 hours
Thaw in the microwave oven: cook foods immediately after thawing

NEVER  thaw at room temperature!

Minimum Internal Cooking Temperatures

SAFE MINIMUM INTERNAL TEMPERATURES  Meat Style Temperature Time Whole poultry   165 °F 15 seconds Poultry breasts   165 °F 15 seconds Ground poultry   165 °F 15 seconds Hamburgers, beef   160 °F 15 seconds Beef, veal, and lamb (steaks, roasts and chops) Medium rare 145 °F 15 seconds   Medium  160 °F 15 seconds Pork and pork products, fish, and other meats   145 °F 15 seconds

Microwave cooking

• Heat foods at least  165oF
• Rotate and stir during cooking
• Cover food to retain moisture
• Allow to stand covered for 2 minutes to evenly distribute the temperature

Consumer Advisory

If raw or undercooked animal foods are served the operator shall inform consumers
(If as a menu item or ingredient in RTE food)

Hot and Cold Holding Temperatures

Except during preparation, cooking, or cooling potentially hazardous foods shall be maintained: at 140°F or above; or at 41°F or below

Cooling foods rapidly

• Smaller portions:  break larger food products down to smaller sizes
• Shallow pans:  no more than 2 inches deep for thick foods and no more than 3 inches deep for thinner foods
• Ice bath:  place containers of hot food into a sink or other container filled with ice
• Blast chiller: or other equipment to quickly reduce temperature

Cooling times

When cooling food the following steps should be observed:

Cool from 140° to 70° in 2 hours
Cool from 70° to 45° in an additional 4 hours

Reheating for Hot Holding

Potentially hazardous food that is cooked, cooled and reheated for hot holding shall be reheated to a temperature of at least 165°F for 15 seconds.

Date Marking

Refrigerated, ready-to-eat, potentially hazardous food prepared and held refrigerated for more than
24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed. Stored at 41°F food should be store no longer than 7 calendar days, including the prep day.

Cross-Contamination- Is the transfer of harmful substances or disease-causing micro-organisms to food by hands, food-contact surfaces, or wiping cloths that touch raw food, are not cleaned and sanitized, and then touch ready-to-eat food. Cross-contamination can also occur when contaminated food or stored raw food touches or drips fluid on cooked or ready-to-eat food.
Prevent cross-contamination by using proper manual warewashing procedures.

• Pre-wash
• Wash in warm water & detergent
• Rinse in clear water
• Sanitize with an acceptable sanitizing agent
• Air dry

OR Wash food equipment in a commercially approved dishwashing unit

Links

Barton County Food Establishment Application

Barton County Food Ordinance

FoodSafety.gov

Click Here for a Printable Food Cooking Temperature Chart

Click Here To View the MISSOURI Food Code

Food Safety PowerPoint for Schools

USDA - Kitchen Companion: Your Safe Food Handbook

• Foodborne Bacteria
• Shopping for Food
• Storing Food
• Food Preparation
• Cooking Food Safely
• Special Guidelines for Certain Food
• Specific Preparation and Cooking Methods
• Serving Food Safely
• Transporting Food: Coolers, Picnics, and Bag Lunches
• Food Safety for Food-by-Mail
• Food Safety in an Emergency
• Food Safety Contacts

Food Safety Newsletters

July 2010 - Basic Sanitation

August 2010 - Microbes

September 2010 - Contamination

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Issues Not Covered by Barton County Health Department


Landlord Issues - Missouri attorney General Chris Koster

Missouri Landlord - Tenant information


Property Maintenance Issues

In cases where there is a build-up of old cars, debris and ‘trash’, the Barton County Health Department has no regulatory authority to make the owner clean up his property. However, if there are issues with rodents and insects in the area as a result of the build-up of debris, a case could be made for a public health concern and steps could be taken to have the property owner maintain their property.

Loose Pets

The Barton County Health Department does not enforce leash laws. If you have issues concerning loose pets call the local law enforcement.

Pesticide Application

• Missouri Pesticide Use Act– 281.005-281.180 RSMo
• Missouri Pesticide Registration Act– 281.210-281.310 RSMo

Missouri Department of Agriculture Pesticide Program

(573)751-5504

The Missouri Department of Agriculture, Pesticide Program administers the Missouri Pesticide Use Act and the Missouri Pesticide Registration Act and can respond to complaints related to pesticide use.

Illegal Animal Disposal

• Disposal of Dead Animal Law, Chapter 269, RSMo.

Missouri Department of Agriculture – Animal Health Division

(573) 751-5608

The Missouri Department of Agriculture, Animal Health Division responds to reports of dead livestock that have not been properly disposed. The Department of Agriculture does not dispose of the animals, but do attempt to locate those responsible and see that they properly dispose of the carcasses in a timely manner as required by the Disposal of Dead Animal Law. The Division of Animal Health only investigates animals raised for commercial purposes. They do not respond to reports of dead animals under the Wildlife Code, such as deer or coyotes, or pets, whether confined or stray. If it is a dead wild animal the caller could contact the local
Missouri Department of Conservation Agent for the area.

Animal Care Facilities

• Missouri Department of Agriculture– Animal Health Division
  

(573) 751-3377

The Missouri Department of Agriculture, Animal Health Division licenses animal care facilities, performs inspections and responds to complaints related to animal care facilities.

Eggs

• Missouri Department of Agriculture –Weights and Measures Division
  

(573) 751-5639

The Missouri Department of Agriculture, Weights and Measures Division, licenses egg producers, dealers, and retailers and also inspects eggs sold in Missouri for quality. Egg dealers and retailers must be licensed and renew that license annually.

Beef Jerky

• Missouri Department of Agriculture –Meat and Poultry Inspection Program
  

(573) 522-1242
USDA (785) 841-5600

The Missouri Department of Agriculture, Meat and Poultry Inspection Program has jurisdiction over Missouri meat processors. Owners or operators who want to process meat and poultry products including making beef jerky, within the state (intrastate) should contact the Missouri Meat and Poultry Inspection Program at the phone number listed on your screen. Those who want to ship meat and meat products across state lines (interstate) should contact the USDA Food Safety Inspection Service in Lawrence, Kansas.

Milk and Cheese

• Missouri Department of Agriculture–State Milk Board
  

(573) 751-3830

Missouri Department of Agriculture, State Milk Board has regulatory oversight of the manufacturing and grading of dairy products and enforces sanitation and quality standards for manufactured dairy products and provides market testing of all milk at the first point of sale. Milk procurers, manufacturing plants, field superintendents, testers, grades, samplers, bulk milk truck operators and market testing laboratories are licensed by the State Milk Board.

Tattoos Parlors


• Missouri Department of Economic Development– Professional Registration
  

(573) 526-8288

The Missouri Department of Economic Development, Division of Professional Registration requires licensing of tattoo/body piercing/branding parlors. Additionally, the Division of Professional Registration performs a pre-opening inspection of the facility as well as random inspections throughout the year.

Handicap Accessibility

• Missouri Governor's Council on Disability
  

(573) 751-2600

Long Term Care Facilities


• Missouri Department of Health and Senior Services – Section for Long Term Care and Regulation

1-800-392-0210

The Department of Health and Senior Services has a Section for Long Term Care Regulation. The Section for Long Term Care Regulation inspects, regulates and licenses long-term care facilities like nursing homes. The phone number to call to report a complaint is the elder abuse hotline at 1-800-392-0210. This number is operational 24 hours per day, 365 days per year and is staffed by 13 Social Service workers.

Missouri Department of Natural Resources

Phone directory for DNR issues

Air Pollution

MDNR - Air Pollution Control Program

(573) 751-4817 or (800)361-4827

The Missouri Department of Natural Resources Air Pollution Control Program answers questions about these and other air pollution control issues:
• Air Quality Standards
• Open burning
• Emissions
• Asbestos Removal

Hazardous Waste

MDNR- Hazardous Waste Program

(573) 751-3176 or (800) 361-4827

The Missouri Department of Natural Resources Hazardous Waste Program administers regulations involving the treatment, storage, disposal and transportation of wastes that are classified as hazardous. The program answers questions about these and other hazardous waste issues:
• Management of hazardous waste
• Cleanup of contamination
• Removal and cleanup of petroleum storage tanks in the state

Solid Waste

MDNR – Solid Waste Management Program

(573) 751-5401 or (800) 361-4827

The Missouri Department of Natural Resources Solid Waste Management Program publishes and administers laws and regulations concerning the management of solid wastes, including disposal and alternatives to disposal. The program answers questions about these and other solid waste issues:
• Illegal Dumping of trash
• Waste tire disposal
• Landfills
• Recycling

Water Protection

MDNR – Water Protection Program (2 Branches)

(573) 751-1300 or (800) 361-4827

The Missouri Department of Natural Resources water protection program includes the public drinking water branch and water pollution control branch. The public drinking water branch administers regulations that help ensure public sources of drinking water are safe. The program answers questions about these and other public drinking water issues:
• Public drinking water supplies
• Boil water orders
• Drinking water standards for community and noncommunity supplies
• Well Head Protection including:

• construction of private water wells (this includes domestic and multiple family class wells)
• irrigation wells
• monitoring wells
• heat pump wells
• how to properly plug all types of wells

The water pollution control branch administers regulations to help ensure water quality throughout the state. The program answers questions about these and other water quality issues:
• Animal Waste disposal
• Land Application of waste (septic tank haulers)
• Public wastewater disposal system
• State Operating and Construction Permits for wastewater systems (NPDES)
• Nondischarging Lagoons serving commercial facilities like restaurants, convenience stores, and other commercial facilities.

 

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On Site Sewage Disposal Information

Missouri Laws Governing Onsite Sewage Treatment and Disposal

A bill passed by the Missouri General Assembly and signed into law by the Governor in August 1994 addresses the protection of Missouri's groundwater (the source of much of our drinking water) and the prevention of the spread of disease organisms. The law governs sewage systems that treat and disperse wastewater, generally on the lot where it was produced - onsite systems.

The onsite sewage law covers soil absorption systems serving single or multiple residences or businesses with domestic wastewater flows of 3000 gallons per day or less and lagoons serving a single residence. The Missouri Department of Natural Resources (DNR) regulates all other sewage lagoons and sewage treatment facilities with daily flows of more than 3000 gallons, including public sewer systems. Anyone subdividing or developing property must comply with DNR residential development regulations as well as the onsite sewage law.
Under the law, the Department of Health and Senior Services (DHSS) has developed minimum standards for the size and location of sewage tanks and soil absorption trenches. County or city governments may adopt the state standards or stricter standards by ordinance.

Also under the law, DHSS lists persons who may conduct percolation tests and those who may conduct soils morphology evaluations for the design of onsite systems. In addition, DHSS provides training and registration for onsite system installers and licenses individuals to inspect or evaluate existing onsite sewage systems related to a real estate sale.
When a neighbor or other aggrieved person lodges a complaint about a failing system, the law provides for an investigation. If the system presents a nuisance or a health hazard, the nuisance must be abated. Major repairs, as well as new systems, must comply with minimum standards.

Links

DHSS website.

USDA Web Soil Survey (WSS)

Barton County OWTS Application

Barton County OWTS Ordinance

University of Missouri Wastewater Management

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Recall Information

Date:         August 27, 2010
Subject:    Morningland Dairy Pending Cheese Recall  

Missouri Department of Health and Senior Services (DHSS) and Missouri Department of Agriculture (MDA) officials have been working jointly on an investigation of Morningland Dairy in Mountain View, Missouri after the California Department of Food and Agriculture notified Missouri late Thursday that cheese produced at the dairy contained traces of Staphylococcus aureus and Listeria monocytogenes.  At this point, the company has not issued a voluntary recall, but it is DHSS’ understanding that the firm will issue a press release soon stating that they are initiating a voluntary recall of all products produced by the company since January 2010 due to the potential presence of the above-named pathogens in products.  No illnesses related to this pending recall have been reported to date. 

Products included in the recall are all raw milk cheese labeled as Morningland Dairy and Ozark Hills Farm including products in various sizes of vac-sealed plastic in retail packages dating from Jan. 1, 2010 (code A10) through June 25, 2010 (code F250).  Products were distributed nationwide, including 23 retail outlets in Missouri.

Local public health agencies with retail outlets that had received product have been notified by DHSS staff and requested to conduct effectiveness checks to assure product is removed from sale after the recall has been issued.  For all other agencies, this update is for informational purposes. 

Morningland Dairy has suspended the production and distribution of all products, as MDA, FDA and Morningland Dairy continue their investigation of what caused the problem.  

Consumers with questions can contact MDA for further information or visit the firm’s website at  www.morninglanddairy.com for updates.   

Links

Nationwide Recall on Dairy Products from Company in Missouri

 

 

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Lunch meat recall - possible listeria contamination


WASHINGTON, August 23, 2010 - Zemco Industries, a Buffalo, N.Y., establishment, is recalling approximately 380,000 pounds of deli meat products that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. These products were distributed to delicatessens where they were further processed into sandwiches.

The products subject to recall include:

• 25.5-pound cases of "Marketside Grab and Go Sandwiches BLACK FOREST HAM With Natural Juices Coated with Caramel Color" with the number 17800 1300.
• 28.49-pound cases of "Marketside Grab and Go Sandwiches HOT HAM, HARD SALAMI, PEPPERONI, SANDWICH PEPPERS" with the number 17803 1300.
• 32.67-pound cases of "Marketside Grab and Go Sandwiches VIRGINIA BRAND HAM With Natural Juices, MADE IN NEW YORK, FULLY COOKED BACON, SANDWICH PICKLES, SANDWICH PEPPERS" with the number 17804 1300.
• 25.5-pound cases of "Marketside Grab and Go Sandwiches ANGUS ROAST BEEF Coated with Caramel Color" with the number 17805 1300.

The packages also bear vendor number "398412808" and the USDA mark of inspection. The meat products were produced on various dates from June 18 to July 2, 2010, and have various "Use By" dates ranging from August 20 to September 10, 2010. The products were distributed nationwide to a single retail chain. The problem was discovered as a result of a retail sample collected by the State of Georgia that confirmed positive for Listeria monocytogenes. FSIS has received no reports of illnesses associated with consumption of this product. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on FSIS' website at www.fsis.usda.gov/ FSIS_Recalls/ Open_Federal_Cases/ index.asp. Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy. Individuals concerned about an illness should contact a health care provider. Media questions about the recall should contact Gary Mickelson at (479) 290-6111. Consumers with questions about the recall should contact Willie Barber at (479) 290-4714. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. "Ask Karen" live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. ET Monday through Friday. Recorded food safety messages are available 24 hours a day.

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Wright County Egg Conducts Nationwide Voluntary Recalls of Shell Eggs Because of Possible Health Risk 

Contact:
Egg Safety Media Hotline
404-367-2761 

FOR IMMEDIATE RELEASE - August 13, 2010 - The following statement was released by officials of Wright County Egg regarding the US Food and Drug Administration’s (FDA) on-farm records review and egg testing for Salmonella.

Wright County Egg of Galt, Iowa is voluntarily recalling specific Julian dates of shell eggs produced by their farms because they have the potential to be contaminated with 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, 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, endocarditis or arthritis.

Eggs affected by this recall were distributed to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin and Iowa. These companies distribute nationwide.

Eggs are packaged under the following brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. Eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons) with Julian dates ranging from 136 to 225 and plant numbers 1026, 1413 and 1946. Dates and codes can be found stamped on the end of the egg carton. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1946 223.

There have been confirmed Salmonella enteritidis illnesses relating to the shell eggs and traceback investigations are ongoing.

Wright County Egg is fully cooperating with FDA’s investigation by undertaking this voluntary recall. Our primary concern is keeping Salmonella out of the food supply and away from consumers. As a precautionary measure, Wright County Egg also has decided to divert its existing inventory of shell eggs to a breaker, where they will be pasteurized to kill any Salmonella bacteria present.

Consumers who believe they may have purchased these shell eggs should not eat them but should return them to the store where they were purchased for a full refund. This recall is of shell eggs only. Other egg products produced by Wright County Eggs are not affected. Consumers with questions should visit www.eggsafety.org9.

Our farm strives to provide our customers with safe, high-quality eggs – that is our responsibility and our commitment. 

CDC FAQs: Salmonella Enteritidis

 

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Date: July 30, 2010

Biggers & Callaham, LLC DBA Mice Direct Recalls Frozen Reptile Feed Because of Possible Health Risk 

Contact:
Mice Direct: 888-747-0736
sales@micedirect.com 

FOR IMMEDIATE RELEASE -- July 26, 2010 - Biggers & Callaham LLC., D/B/A Mice Direct of Cleveland Georgia is recalling frozen reptile feed (mice, rats, chicks), because it has the potential to be contaminated with Salmonella.  Salmonella can affect animals and there is risk to humans from handling contaminated pet products. People handling contaminated pet food can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with the product or any surfaces exposed to these products.

Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.

The frozen reptile feed was distributed in all states, except Hawaii, through pet stores and by mail order and direct delivery.

Frozen reptile feed was shipped in plastic bags with the following product codes M-SP100, M-P100, M-PF100, M-F100, M-H100, M-W50, M-A50, M-JA25, R-P100, R-F50, R-PUP50, R-W50, R-S50, R-M20, R-L10,R-J5, R-C5, R-M3 followed by E9, F9, G9, H9, I9, J9, K9, L9 or A10, B10, C10, D10, E10, F10, G10 and whole frozen chicks in 25 count bags.

Human illnesses that may be related to the frozen reptile feed have been reported in 17 states. The recalled product should not be fed to animals, even after heating in a microwave oven, since the heating may not be adequate to kill Salmonella. The recall is based upon sampling by the FDA of frozen mice. The company continues their investigation.

Products shipped after 07/24/2010, will be irradiated in a similar manner as raw food for human consumption in order to address the Salmonella issue associated with these products.

Consumers who purchased reptile feed from Mice Direct are urged to contact Mice Direct by telephone at 888-747-0736 from 9:00a.m-5:00p.m EST Monday-Friday or by e-mail at sales@micedirect.com for instructions concerning this recall and for credits towards replacement of unused product.

 

 

Date:

June 28, 2010

Subject:       Kellogg’s Cereal Recall – Corn Pops ®,Honey Smacks ®, Froot Loops® and Apple Jacks®

 

The following recall notice was issued by Kellogg’s due to possible migration of a chemical substance in the package liner to the cereal itself.  Only packages with the product codes mentioned in the press release are subject to removal from sale.  Please check with some of your retailers (grocery stores, convenience stores, food pantries) during your routine inspections to assure that they were notified of the recall and that product has been removed from sale.  According to the company, the potential for illness from consumption of the cereal is very low. 

FOR IMMEDIATE RELEASE - June 25, 2010 - Battle Creek, Mich. - Working in consultation with the United States Food and Drug Administration (FDA), Kellogg Company (NYSE:K) is implementing a voluntary recall of certain breakfast cereals due to an uncharacteristic off-flavor and smell coming from the liner in the package.

Only products with the letters "KN" following the Better If Used Before Date are included in the recall. Products with a "KM" designation are NOT included in the recall. In addition, no products in Canada are affected.

 Kellogg's® Apple Jacks®

• UPC 3800039136 1: 17 ounce package with Better if Used Before Dates between APR 10 2011 and JUN 22 2011
• UPC 3800039132 3: 8.7 ounce packages with Better if Used Before Dates between JUN 03 2011 and JUN 22 2011

Kellogg's® Corn Pops®

• UPC 3800039109 5: 12.5 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
• UPC 3800039111 8: 17.2 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
• UPC 3800039116 3: 9.2 ounce packages with Better if Used Before Dates between APR 05 2011 and JUN 22 2011

Kellogg's® Froot Loops®

• UPC 3800039118 7: 12.2 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
• UPC 3800039120 0: 17 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011
• UPC 3800039125 5: 8.7 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011

Kellogg's® Honey Smacks®

• UPC 3800039103 3: 15.3 ounce packages with Better if Used Before Dates between MAR 26 2011 and JUN 22 2011

While the potential for serious health problems is low, some consumers are sensitive to the uncharacteristic off-flavor and smell and should not eat the recalled products because of possible temporary symptoms, including nausea and diarrhea.

No other Kellogg's products are part of this recall. The recalled products were distributed nationwide.

"We apologize to our consumers and our customers and are working diligently to ensure that the affected products are rapidly removed from the marketplace," said David Mackay, president and chief executive officer, Kellogg Company.

Those with questions or who would like a replacement may contact the Kellogg Consumer Response Center at 888-801-4163 from 8 am to 8 pm Eastern time.

Links

DHSS Recalls

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Heat Advisory

The National Weather Service has issued the following: An Excessive Heat Warning remains in effect until 8 pm Thursday, August 12 for the following Missouri counties:  Audrain, Boone, Callaway, Cole, Gasconade, Knox, Lewis, Marion, Moniteau, Monroe, Montgomery, Osage, Pike, Ralls and Shelby 

An Excessive Heat Warning in effect from noon Monday, August 9  until 8 pm Thursday, August 12 for the following Missouri counties:  Crawford, Franklin, Iron, Jefferson, Lincoln, Madison, Reynolds, St. Charles, St. Francois, Ste. Genevieve, St. Louis, St. Louis City, Warren and Washington 

An Excessive Heat Warning remains in effect until 8 pm Wednesday, August 11 for the following Missouri counties: Dunklin and Pemiscot 

An Excessive Heat Warning remains in effect until 10 pm Wednesday, August 11 for the following Missouri counties:  Adair, Andrew, Atchison, Barton, Bates, Benton, Buchanan, Caldwell, Camden, Carroll, Cass, Cedar, Chariton, Clay, Clinton, Cooper, Daviess, DeKalb, Gentry, Grundy, Harrison, Henry, Hickory, Holt, Howard, Jackson, Jasper, Johnson, Lafayette, Linn, Livingston, Macon, Maries, Mercer, Miller, Morgan, Newton, Nodaway, Pettis, Platte, Putnam, Randolph, Ray, Saline, Schuyler, St. Clair, Sullivan, Vernon and Worth 

A Heat Advisory remains in effect until 10 pm Wednesday, August 11 for the following Missouri counties:  Barry, Dade, Dallas, Greene, Laclede, Lawrence, McDonald and Polk 

A Heat Advisory in effect from 1 pm Monday, August 9 until 10 pm Wednesday, August 11 for the following Missouri counties:  Christian, Dent, Douglas, Howell, Oregon, Ozark, Phelps, Pulaski, Shannon, Stone, Taney, Texas, Webster and Wright  

A Heat Advisory in effect from noon Monday, August 9 until 8 pm Thursday, August 12 for the following Missouri counties:  Bollinger, Butler, Cape Girardeau, Carter, Mississippi, New Madrid, Perry, Ripley, Scott, Stoddard and Wayne 

Once again the only 2 Missouri counties not currently under a Heat Advisory or Warning are Clark and Scotland.  However, the extended outlook for those counties is for the Heat Index to be 100 or higher on Wednesday and Thursday.   

There is a good chance the heat will continue into the weekend, especially for those counties south of Interstate 70.

 

 

According to the National Weather Service:

An Excessive Heat Watch is issued by the National Weather Service when heat indices in excess of 105ºF (41ºC) during the day combined with nighttime low temperatures of 80ºF (27ºC) or higher are forecast to occur for two consecutive days.

An Excessive Heat Warning is issued within 12 hours of the onset of the following criteria: heat index of at least 105°F for more than 3 hours per day for 2 consecutive days, or heat index more than 115°F for any period of time.

A Heat Advisory is issued within 12 hours of the onset of the following conditions: heat index of at least 105°F but less than 115°F for less than 3 hours per day, or nighttime lows above 80°F for 2 consecutive days.

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Swimming Advisories

Swimming Advisory - There are no swimming advisories at this time.




 

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