Going to the fair? Exercise good judgment

Maine’s fair season kicks off in July, with 24 licensed agricultural fairs throughout the state.  Fairs offer visitors a unique opportunity to enjoy agricultural events, exhibits, food, amusement rides, and other attractions.  Fairs also may increase the risk of certain diseases, to both humans and animals.

Influenza A H3N2v is associated with pig exposure, most commonly during fairs. Twelve cases were confirmed in 2011 from five states, including two in Maine. Last year, that number increased to more than 300 cases in twelve states. Indiana has already reported 4 cases associated with a fair last month.

Other diseases that may increase during fair season include Shiga toxin-producing E. coli infections (STEC), Salmonellosis, Cryptosporidiosis, and Campylobacteriosis.  The risk of these diseases can be reduced through good hand hygiene.

Recommendations for fair goers:

• Do not attend a fair if you are ill. You are risking infecting not only the people around you, but also the animals. Many animals are susceptible to human illnesses, including the flu.
• Always ask the owner for permission before you touch an animal. Before and after touching animals, wash your hands with soap and water or use alcohol hand gel. This will help reduce the risk of spreading illness from you to the animal and from the animal to you.
•  Before eating, wash your hands with soap and water or use alcohol hand gel. This will help reduce the risk of gastrointestinal illness, such as Salmonella.

It is important that we do everything we can to make fairs as safe an experience as possible, both for the people and the animals, and following these simple rules will help assure good health for everyone involved.

For more information:

• Maine fairs website:  www.mainefairs.org
• Maine CDC Infectious Disease website: www.maine.gov/idepi
• Maine Department of Agriculture, Conservation and Forestry: http://www.maine.gov/acf/index.shtml

Salmonella

Salmonella infections don’t just come from contaminated food—they can come from contact with animals, too. Many Salmonella infections occur in people who have contact with certain types of animals. In 2012, there were two records involving outbreaks of human Salmonella infections linked to live poultry: 

1. Eight outbreaks were reported which was more than any year in history and these outbreaks resulted in more than 450 illnesses –and-
2. The largest outbreak of human Salmonella infections linked to backyard flocks in a single year occurred.

Chicks, ducklings, and other poultry can carry Salmonella. Live poultry may have Salmonella germs in their droppings and on their bodies (feathers, feet, and beaks) even when they appear healthy and clean.

 

While it usually doesn't make the birds sick, Salmonella can cause serious illness when it is passed to people. Salmonella germs can cause a diarrheal illness in people that can be mild, severe, or even life threatening. Infants, seniors, and those with weakened immune systems are more likely than others to develop severe illness. These simple steps will help protect yourself and others from getting sick:

• Wash hands thoroughly with soap and water right after touching live poultry or anything in the area where they live and roam. Adults should supervise hand washing for young children.
• Clean any equipment or materials associated with raising or caring for live poultry outside the house, such as cages or feed or water containers.
• Never bring live poultry inside the house, in bathrooms, or especially in areas where food or drink is prepared, served, or stored, such as kitchens, or outdoor patios.

 

Learn more about the risk of human Salmonella Infections from live poultry here.

 

 

Food safety

One confirmed case in Maine is included in a multistate outbreak of Salmonella Enteritidis infections linked to ground beef. A second suspected case is undergoing testing.


Consumers should check their refrigerators and freezers for recalled products and not eat them; retailers and food service operators should not serve them.

Salmonella Enteriditis causes abdominal pain, diarrhea, cramps, and fevers. It usually lasts 3-10 days.

One in six Americans will get sick from food poisoning this year alone. FoodSafety.gov has a number of helpful at-a-glance food safety charts available as well as other food safety information.
If you’ll be grilling outdoors this summer, check out this video from the Grill Sergeants with safety guidelines for safe grilling.

Salmonella from baby chicks

Traditional springtime activities may include purchasing baby chicks. Baby chicks can be wonderful pets, but it is important to know that even healthy-looking chicks may be carrying dangerous germs called Salmonella.

Keep kids from getting sick by making sure they:

• Do not put their hands in their mouths after touching chicks
• Do not kiss chicks on their beak or feathers
• Do not handle or clean cages or food containers
• Do not eat or drink near baby chicks
• Do not put their mouths on objects that have been near chicks or their cages

Children younger than five should not handle baby chicks, but if they do, be sure you:

• Keep chicks out of the kitchen and other living areas
• Wash children’s hands thoroughly with plenty of running water and soap after contact with chicks
• Contact your health care provider or go to a clinic if your child has diarrhea or vomiting

For more information, visit http://go.usa.gov/mZF 

Salmonella associated with pet turtles

 US CDC is collaborating with the Pennsylvania State Health Department in an ongoing investigation of the outbreak of 132 human Salmonella infections between August 2010 and September 2011 associated with exposure to small turtles (those with shell lengths less than 4 inches). Many of these infections occurred in young children, whose illness can be severe and cause hospitalization.

Despite a three-decade ban on the sale of small turtles, these infections continue to occur. Turtles are not appropriate pets in households with young children or other high risk individuals (pregnant women, older persons and the immune-compromised).

For more information: http://www.cdc.gov/Features/SalmonellaFrogTurtle/

Salmonella update

 The US Department of Agriculture'sFood Safety and Inspection Service (FSIS), working with US CDC and its state health partners, determined that there is a link between recalled Hannaford ground beef products and an outbreak of salmonellosis in several northeastern states. Four cases were identified in Maine. FSIS is continuing to work with US CDC, public health partners in the affected states, and the company on the investigation.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or those undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. Individuals concerned about an illness should contact a health care provider.

This outbreak strain of Salmonella is resistant to many commonly prescribed antibiotics and its resistance can increase the risk of hospitalization or possible treatment failure in infected individuals.

To prevent foodborne illness, take the following precautions:

• Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
• Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
• Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
• Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.

For more information: http://go.usa.gov/Nov 

Salmonella risk

Now is the time to remind people about the risk of Salmonella infection from handling live baby chicks, often purchased as Easter presents. There has already been one case of salmonellosis in a Maine child in 2011 after contact with baby chicks that were kept inside.

Salmonella causes diarrhea, fever and stomach cramps and can be life-threatening in infants, children under five years of age, and in people with weakened immune systems. The stress of hatching and shipping many chicks at one time increases the chance that the chicks will become infected and shed bacteria. Baby chicks do not usually seem sick even when they are infected.

What can parents do to keep children safe?

It is best if infants and children under five do not touch chicks. If they do, take the following steps to lower the spread of bacteria:

· Supervise children while playing with baby chicks.

· Do not allow children to kiss or put hands or other objects (pacifiers, toys, bottles) in their mouths after handling chicks.

· Pacifiers, toys, bottles, or other objects should not touch the baby chicks or their living environment.

· Wash children’s hands well with plenty of running water and soap after contact with chicks.

· Keep chicks away from food handling areas.

· Do not eat or drink while interacting with baby chicks or their environment.

· If baby chicks are kept inside due to cold weather, keep them away from living spaces.

If your child has had contact with baby chicks and gets diarrhea, fever, and stomach cramps, contact your healthcare provider.

For more information: www.cdc.gov/healthypets/easter_chicks.htm or call 1-800-821-5821.