What We’re Reading This Week

Feb 01 2012 :: Published in What We're Reading

We are starting a new column on our blog: What We’re Reading!  Each week we will post particularly interesting articles that we are reading that relate to public health and science.  If you come across something that you think we should be reading, please leave a link in the comments!

February 1, 2012

  • This Is What A Scientist Looks Like: This isn’t actually an article, but is a Tumblr of photos of scientists.  The woman who manages the site lets people submit photos to be posted in an effort to dispel stereotypes of what scientists look like.  Such a simple thing yet it makes a big statement!  I love checking this site every day to see all the scientists.
  • RI screened 100 percent of newborns in 2011: In every state, parents may opt-out of newborn screening for their baby.  It is exciting to see that in Rhode Island, they were able to test every single baby born in that state in 2011.  Babies of Rhode Island, you’re good to go.
  • The Curse of the White Powder: How fake bioterrorism attacks became a real problem: This is an interesting take on the white powder hoax letters that are often sent to government and other offices around the country.  An APHL staff member did make a great point that it leaves out the lab — while these letters are ultimately fake, the labs take them just as seriously as if they contained anthrax.  When you consider the testing they do to determine that they are fake, it really shows the strength of our preparedness and response systems.
  • Inside the lost island of New York: Eerie pictures of the abandoned leper colony just 350 yards from the Bronx: Incredible story with incredible photos.  It is amazing to read this story and think about how far our public health system has come.  North Brother Island was a quarantine center for people with highly contagious diseases.  It became a leper colony, and was the home to “Typhoid Mary.”  This is a must read if you ask me.

 

 

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In response to the State of the Union: What are the labs doing?

2012 State of Union

In his 2012 State of the Union address, President Obama described his vision for improving the economy, increasing employment and protecting the interests of the United States. The President also mentioned that he will continue his support for federal actions that protect children from mercury poisoning, ensure safe food and assure clean water (click here to see the portion of the State of the Union speech where the President says this). The nation’s governmental health laboratories play a critical role in the surveillance and detection of harmful air pollutants like mercury; contaminants like Salmonella in food and pesticide residues that have short and long-term health consequences; and pollutants in drinking water. How exactly?  Governmental health laboratories are:

  • Routinely monitoring food samples at retail stores and in the distribution chain to check for microbial pathogens and pesticide contaminants in a variety of commodities
  • Performing on-going characterization of bacterial isolates from ill people, submitting their fingerprints to the National PulseNet Database at CDC so that cases with indistinguishable patterns can be linked and investigated
  • Implementing the latest laboratory techniques to quickly and accurately confirm diagnoses, serotype isolates, and fully characterize linked  pathogens
  • Partnering with other food safety professionals who analyze laboratory findings, providing critical data to help solve outbreaks, determine root causes of contamination, and assess the impact of industry changes designed to prevent future illnesses
  • Monitoring and detecting environmental threats by conducting testing in people, air, water, soil and more
  • Conducting tests to support enforcement of water, air, food, dairy and environmental safety laws
  • Carrying out research to investigate illness trends and emerging contaminants such as pharmaceuticals
  • Conducting exposure studies to determine if environmental contaminants, such as mercury and lead, are getting into people
  • And responding to natural disasters, suspected terror events and industrial accidents, such as the 2010 Gulf Coast Oil Spill.

Beyond those items mentioned in President Obama’s State of the Union speech, labs are doing so much more:

  • They are detecting disease causing organisms and other harmful substances. The laboratories have innovative scientists that develop new methods to detect and fight infectious diseases, environmental pollutants and toxins. Remember the 2009 H1N1 pandemic? Public health laboratories tested thousands of specimens from patients and quickly provided results on whether or not a patient had H1N1 or some other form of influenza.
  • They are serving as integral members of national networks, such as the CDC’s Laboratory Response Network (LRN) where they prepare for, respond to and recover from all-hazard threats. Think anthrax 2001 – the public health laboratories in the LRN responded, testing thousands of specimens from patients as well as samples collected from the environment, and assuring first responders and the public that it was safe to reopen and enter buildings.
  • And they are providing training and conducting educational outreach to thousands of other laboratories, such as hospitals in their states. The hospitals know where to send potential threat samples and other items for specialized testing.

We are pleased to hear the President support important public health matters in this country. Mr. President, we assure you that laboratories at the state and local levels of government continue to demonstrate their ability to provide accurate and actionable information in all of these areas, and stand ready to continue their operations.

 

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Hawaii’s Unique Public Health Challenges: Rat Lungworm

Jan 25 2012 :: Published in Infectious Diseases, Member News

By Caitlin Saucier, CDC/APHL Emerging Infectious Diseases Laboratory Training FellowState Laboratories Division, Hawaii Department of Health

One of the best perks of living in a tropical climate is having access to fresh produce year-round. However, a rare disease called rat lungworm has recently gained the attention of the medical community in Hawaii and elsewhere, and may make you think twice before you chop up a head of lettuce from your home garden.

You probably have never heard of rat lungworm disease, which is caused by a parasite, Angiostrongylus cantonensis. This tiny worm lives in southeastern Asia, the Pacific Islands (including Hawaii), Louisiana, Australia, Africa and the Caribbean. Although the parasite appears widespread in nature, fortunately the disease is rare with fewer than 3,000 cases reported worldwide since 1945. In Hawaii, 9 cases were reported in 2011 and a particularly severe case was documented in 2009.

Angiostrongylus cantonensis

Adult worms live in the pulmonary (lung) arteries of rats. Rats that are infected pass the parasitic larvae in their feces. When snails and slugs eat the feces, the larvae grow into the infective stage in their bodies. Humans become infected by eating raw or undercooked snails, slugs, shrimp, crabs, or frogs that contain the larvae. In western diets, this usually happens accidentally; small slugs or snails that feed on produce escape washing and are consumed. It’s easier than you might think to miss a small creature hiding out in the folds of a leafy vegetable. Once consumed by a human, the larvae cannot finish their lifecycle and bury themselves in the tissue of the nervous system, including the brain. This causes the body to mount an immune response that eventually kills the invaders. However, this response causes inflammation and swelling of the protective covering of the brain and the spinal cord, a condition known as meningitis. Common symptoms of meningitis include stiff neck, headache, a low-grade fever, pain or tingling in the skin, nausea, and vomiting. Eosinophilic meningitis (a form of meningitis characterized by eosinophils, a type of white blood cell) suggests rat lungworm disease because parasites are potent stimulators of this cellular immune reaction. The disease usually clears up on its own without medical intervention; however, in severe cases it can cause coma, brain damage, and even death. Diagnosis of the disease can be difficult and is usually based on the patient’s food history.

The State Laboratories Division of the Hawaii Department of Health is collaborating with the Centers for Disease Control and Prevention to establish performance characteristics of real-time PCR (a technique that allows a targeted DNA sequence to be amplified and quantified at the same time) to detect rat lungworm in patients. It is hoped that this assay may improve diagnostics inHawaiiand elsewhere. Treatment is non-specific and usually includes reducing central nervous system pressure, medications that reduce the body’s inflammatory response and pain management.

Fortunately, there are common-sense precautions that can prevent transmission of the disease. If you are in an area where this parasite is found, don’t eat raw or undercooked snails, slugs, frogs, shrimp, or prawns, as tempting as they may be. Always carefully wash fresh produce, and discard any that has damaged skin as this can indicate the presence of slugs or snails. The next time you are traveling go ahead and enjoy the local treats, but know the exposure risks and keep in mind that simple preventative measures can prevent a devastating disease from harming you and your companions.

Part of a series — Read Part 1: Hawaii’s Unique Public Health Challenges

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Hawaii’s Unique Public Health Challenges

Jan 04 2012 :: Published in Infectious Diseases, Professional Development

By Caitlin Saucier, CDC/APHL Emerging Infectious Diseases Laboratory Training Fellow, State Laboratories Division, Hawaii Department of Health

Hawaii Department of Health

When I first came to Hawaii on a CDC/APHL Emerging Infectious Diseases Laboratory Training Fellowship grant, I had the common misconception that everyone spends their days surfing, drinking Mai Tais, and lounging on the beach. But while there are certainly many perks to living here, another truth rapidly becomes apparent: Hawaii is not for wimps. Aside from bushwhacking through the jungle, battling four-inch centipedes and stumbling over the pronunciation of street names, public health professionals in Hawaii have a serious responsibility to protect the health of the state and the nation.

Hawaii is a major population center of 1.3 million people situated between Asia, Australia, and the mainland United States. Each year, 7 million visitors come to the islands and over 20 million people pass through Hawaii Airports. Why does this matter from a public health perspective? Millions of people from all over the world passing through one relatively small area potentially creates millions of opportunities for disease transmission to occur. Anyone who has seen the movie Contagion, which focuses on the international response to a deadly virus, has a general understanding of how a disease can make its way around the world in a very short period of time. This isn’t meant to scare you; it’s simply meant to highlight the need for surveillance (careful tracking of diseases) and preparedness (having the resources, personnel, and knowledge to appropriately handle a disease outbreak if it does occur). The State Laboratories Division of the Hawaii Department of Health takes these tasks very seriously.

I’ll be writing a series of blog posts to explain the significance of several infectious diseases and public health issues that are unique to Hawaii. Stay tuned for the exciting world of rat lungworm, drug-resistant gonorrhea, Leptospirosis, diseases of the United States Affiliated Pacific Islands, and shellfish safety, all handled here in the Aloha State.

Read Part 2 on the series: Rat Lungworm

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Barf-humbug! Holiday cookies, latkes and everyday safe egg handling

Dec 20 2011 :: Published in Food Safety

By Michelle Forman, Senior Media Specialist, APHL

Ah, the holidays… whatever holiday it is that you celebrate (or just the holiday called “Quiet Time in the Office”), I think it is safe to assume that your holiday is overflowing with deliciousness.  Friends hosting parties; family gathering for dinners; coworkers bringing treats to share.  Whether sweet or savory, this time of year screams FOOD.  (And that means my pants scream LOOSEN ME.) However you choose to celebrate – or not celebrate – this time of year, let’s talk about some ways to make sure your holiday season doesn’t scream BARF-HUMBUG!

Egg

Around Thanksgiving we talked about safely handling raw meatQuick! Do we rinse our turkeys or not?  I hope you said NOT.  This time of year I think we need to talk about eggs and Salmonella.  That unexciting ingredient that goes into cookies, cakes and other sweet treats, and let’s not forget about latkes, a Chanukah staple, and of course eggnog.  I don’t know about you, but I often quickly add them and move on to the more exciting ingredients like chocolate chips!  Let’s take a step back and think about those eggs.

Shell eggs (ie, eggs in their shells as opposed to the egg product in a carton – more on this below) are not pasteurized.  That means they can contain Salmonella.  There are regulations in place that mandate certain procedures to clean the outside of eggs sold commercially so you’re good there.  The issue is that Salmonella can live inside the shell.  That means we have to be careful.

Here are a few suggestions to make sure you aren’t contaminating your kitchen:

1. When handling raw egg, you should think of it like raw meat.  Would you rub your raw chicken all over your countertops?  Would you get raw chicken on your hand, wipe it on your dishtowel and just move on without washing with soap and water?  I hope not.  And if you do, please don’t invite me over for dinner.  After you crack your eggs into the bowl, wash your hands and anything else you touched.  Wash with water AND soap.  Come on.  Will these soaps that look like bacterial cultures help make hand washing more fun?

2. Now don’t forget that whatever you just mixed your egg into has raw egg in it.  Did that sound like the most obvious statement ever?  Then why would you roll cookie dough out on your counter, cut out your adorable Rudolph cookies, line them up like a reindeer army marching across your baking sheet, and then NOT wash your hands again and anything else you touched including the counter?  I mean, really people!  If your eggs are contaminated, you just shmeared Salmonella all over the place and *bing bong* your guests are here and not interested in eating your Salmonella cookies while gathered around your Salmonella countertops.  Do everything you possibly can to NOT cross contaminate.

Thumbprint cookies

3. Ok.  Now we need to have a difficult talk.  This won’t be easy for either of us to discuss but it is necessary.  Eating raw cookie dough.  I know, I know… it is delicious.  I’m right there with you!  So I’m not going to tell you not to eat raw cookie dough.  I know you’ll stop reading right now and brush me off as the mean lady who ruined your favorite indulgence.  What I am going to tell you is that you have to lick those delicious spoons at your own risk.  Just like with raw meat or fish, it could make you sick.  Any egg could contain Salmonella.  Just because you got it at Fancy Pants Grocery doesn’t mean it is exempt from contamination.  Officially we don’t recommend eating raw cookie dough.  Unofficially? You decide if you feel it is worth the risk.  I would strongly discourage you from letting your kids, an elderly friend or relative or anyone with a compromised immune system have it.  In that case, it probably is not worth the risk.  Salmonella is potentially very dangerous.  And to those of you tough guys who are like, “Oh, I eat raw cookie dough all the time and I’m still alive!”  You may get sick – you may not get sick.  But ask any person who has ever contracted Salmonella and they will likely tell you about the time when they wish they weren’t alive as they slept on the bathroom floor cuddled up to the toilet.

4. As I already mentioned, most shell eggs are not pasteurized but egg product is. Egg product is the stuff that comes in cartons.  Many restaurants use egg product for that reason – Pasteurized! No lawsuit!  Hooray!  If you’re making sauces that call for raw egg (Caesar dressing, Hollandaise, béarnaise, etc), using egg product is safer.  Some egg product won’t work well for baking so check the side of the carton first.  It will tell you.

5. Make sure things are cooked all the way through.  You’re not going to stick a meat thermometer in every cookie and latke, but you can still check to make sure they aren’t raw in the center.  You want the chocolate chips to be gooey, not the cookie part.  And when frying latkes, be sure your pan isn’t too hot so they cook through before the outside burns.  In both cases, break one in half to check the center.  Oh, and you know those delicious runny sunny side up eggs you love to dip your toast in?  Yeah, those aren’t cooked all the way through.  Just like with the cookie dough, eat at your own risk.

6. Don’t drink unpasteurized eggnog.  You can get pasteurized eggnog, so why risk it?  Friends don’t let friends drink unpasteurized eggnog and hold their own hair back… if you know what I mean.

As GI Joe said, “Now you know, and knowing is half the battle.”  He was obviously referring to safe food handling when he said that.

Why do we go to so much trouble to entertain and be entertained this time of year?  Because it is nice.  Because seeing people enjoy cookies and latkes that you made makes you feel good. You know what won’t make you feel good?  Seeing people snacking on thumbprint cookies with a dollop of Salmonella in the center where a Hershey kiss should be.   That won’t end well for anyone.

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The State of America’s Health

Dec 15 2011 :: Published in General

By Asha Farrah, Associate Specialist, Newborn Screening & Genetics, APHL

After attending a lunch briefing on America’s 2011 Health Rankings at the National Press Club in D.C., I realized that our nation has a lot of work to do in terms of making its people healthier. The briefing discussed state-by- state findings from the United Health Foundation’s annual assessment of the nation’s health. In the assessment, health was measured using several determinants including (but not limited to) childhood poverty, crime rate, infectious disease, high school graduation rate, prevalence of binge drinking, rate of uninsured, early prenatal care, immunization coverage, smoking rate, diabetes, and prevalence of obesity.

Vermont proved for the fifth time in a row that it is the healthiest state in the country (see graphic).

Vermont ranks #1 in State Health Rankings

Interestingly, states such as New York and New Jersey saw substantial improvements in the health rankings, which were attributed to lower smoking rates. Despite these gains, the report indicated that America still needs to make progress in many areas. Findings from the health rankings report are as follows:

  • Despite three years of gains, the nation made no progress in improving health in 2011.
  • There were modest decreases in smoking and preventable hospitalizations.
  • There were dramatic increases in obesity and diabetes.
  • No state had an obesity rate under 20%.
  • Dramatic increases in obesity, diabetes, and childhood poverty offset improvements in smoking cessation, preventable hospitalizations and cardiovascular deaths.
  • Healthcare costs are continuing to skyrocket and expenditures are at 15% of our GDP.
  • There was a 21.5 % increase in child poverty in 2011.

Although the outlook was bleak, I am confident that if anyone can make a difference in their communities and can reverse some of these health outcomes, it will be public health workers.  It will be important that there is an emphasis on prevention and promoting community health in order to address many of these challenges.  We have a responsibility to work together to improve health outcomes for future generations in this country.

 

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Who Needs a Twitter-lude?

Dec 07 2011 :: Published in General

By Jody DeVoll, Director of Strategic Communications, APHL

My idea of a glorious Sunday morning is a mug of freshly ground, freshly brewed espresso and the New York Times.

No doubt my love of newsprint dates me.  It’s true: I am old(er), old enough to have a nostalgic attachment to paper and other equally dated modes of communication. Does anyone else remember those tough black phones of the fifties and sixties? They never broke, not even if you threw them on the floor. Of course, you could do serious damage to your foot if it came within range of a phone projectile. And social media? That was eavesdropping on the neighborhood party line.

Northern Electric Model Telephone-500 1954

Back in the 21st century, I’m not clueless about online, interactive communication, and I’m on board with the idea that social media gives us all the chance to be correspondents. But 140 characters of reporting from daily life? Please! Who needs a Twitter-lude?

Apparently I do. Gradually Twitter — that ubiquitous platform for down-sized communication — has won my grudging respect and even affection. In hopes that my conversion experience will encourage other would-be tweeters, I offer up my preconceptions about that cute little birdie and his brethren along with the reasons that I was proven wrong, very wrong.

Preconception 1: “I don’t care about the caramel macchiato you bought at Starbucks!”

“Twitter,” I intoned, “is the communications platform for those who feel compelled to announce their latest coffee purchase.” Sure, good coffee is the elixir of life, but tell me about something that matters like TB or HIV or MRSA!

Well, it turns out that Twitter is more than an endless 140-character monologue. Though it is true that Lady Gaga with over 16 million followers reigns supreme in Twitterdom, you can find substantive information about no less than #TB, #HIV and #MRSA as shown in the following tweets:

In fact, searching for a hashtag (i.e., word preceded by a  # sign) on Twitter may be the fastest way to keep up with a field — any field.  If it weren’t for Twitter, I would never have discovered @museumnerd — not that you have to be entranced with the idea of sleeping overnight in a New York City museum in order to benefit from Twitter.  Pick your interest: horses, kayaking, hiking, cooking or even trivia. Did you know that a crocodile can’t stick its tongue out? That’s got to be a good thing.

Preconception 2: Twitter is for those who think pre-eighties music is “retro.”

If you’re young enough to consider pre-eighties music to be “retro,” you’re the right age for tweeting — or so I thought.

When I began my explorations of Twitter, I expected to find Ari Shapiro, NPR’s hip White House correspondent, but not Judy Woodruff of the PBS Newshour who is some years his senior. Yet Judy is posting analyses of the not-so-super #supercommittee on her Twitter feed, and she is not unique. Arianna Huffington and Bill O’Reilly — who appear to have little else in common — both have a strong presence on Twitter. Neither would qualify as “young and hip.” (Sorry, Arianna.) And this phenomenon is not limited to the broadcast industry. A growing number of Twitter users are old enough to have blasted “American Pie” from their dorm room windows.

Preconception 3: Please, save me! Not more information!

At last count, I had two email accounts, three phone lines, two radio stations and four television channels which I follow regularly, plus more magazine subscriptions than I can count plus the Web, Facebook and texting (that is, when I remember to text). Why do I need another source of information?

It turns out that Twitter allows me to filter incoming information so that I see only the content that interests me. My new best friend, TweetDeck, lines up tweets containing my key words in rows, so I can go to one column to learn the latest in newborn screening and another to check out food safety news. Yes, I have added a communications channel, but I’ve reduced my information overload.

Preconception 4: Shouldn’t we be introduced first?

As a reserved, “tea at 4:00 — sherry at 5:00 — roast beef at 7:00” WASP, I was surprised to learn that people actually make friends and build professional contacts via Twitter. Why would anyone respond to a query from a stranger? I mean, shouldn’t we be introduced first?

But my social media tutors assure me that Twitter users routinely reach out to new contacts. Not to be left behind, I’ve begun to tweet out of my shell. Now I’m following a graduate of the Faculty of Pharmacy at Cairo University, whom I “met” through a CDC webinar. While pursuing her software engineering diploma, @mrrizkallah maintains interests in tropical infectious diseases, bioinformatics, phage genomics and politics. Please don’t ask me to explain phage genomics, but I can tell you that in a recent tweet, she contrasted the size of pro- and anti-SCNF demonstrations in Cairo using a Google Earth map. It was evident at a glance that the anti-forces — those advocating removal of the military from political power and transition to democracy — far outnumbered those demonstrating in favor of the status quo.  This was information that I could not derive from television, and it was meaningful to me because it was coming direct from my contact in Cairo.

So there you have it, my tale of conversion. To date, I have resisted tweeting about the artful cappuccino I imbibed at Jules Coffee House in my hometown of LaCrosse, WI, but all bets are off once I add Twitter to my Kindle Fire. And Jules, you folks need to be on Twitter.

 

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World AIDS Day 2011: Stop the Spread of HIV

Dec 01 2011 :: Published in Infectious Diseases

By Tam Van, PhD, Manager, HIV, Hepatitis, STD & TB Programs, APHL

December 1st celebrates the annual observance of World AIDS Day, a global initiative started in 1988. This day is an opportunity for people worldwide to unite in the fight against HIV, educate themselves and others about HIV, raise awareness of the risk of HIV infection and provide support for those affected by HIV. An estimated 34 million people globally are infected with HIV and nearly 30 million have succumbed to the disease since the first case was reported in 1981. In the US, about 1.2 million people are infected with HIV, but 240,000 or approximately 1 in 5 individuals are unaware of their infection.

Join AIDS.gov in Facing AIDS for World Aids Day. December 1, 2010

In observance of World AIDS Day, the Centers for Disease Control and Prevention (CDC) published a Vital Signs report, which emphasizes the positive outcomes of HIV testing and entering patients into early care and treatment. CDC also launched a new, national HIV awareness campaign, Testing Makes Us Stronger, to promote HIV testing among black gay and bisexual men. This campaign is focused on six US cities with high prevalence of HIV infection: Atlanta, Baltimore, Houston, New York City, Oakland, and Washington, DC.

One step toward reducing the spread of HIV is to get tested. Early detection of HIV infection and initiation of treatment can result in suppression of the virus in infected patients. Reduction in viral load and behavioral change can potentially lead to longer life expectancy for infected individuals and reduce transmission to partners.

The forthcoming release of the CDC and APHL interim guidelines, which include new HIV testing algorithm for diagnosis of HIV infection, comes at an opportune time. Data on the performance of the proposed algorithm was recently published in the Journal of Clinical Virology. These supplemental articles are currently in press. The new testing algorithm has benefits that include improved turnaround times, better detection of acute HIV-1 infections both of which could lead to decreased HIV transmission due to early notification of HIV infection.

There is still much work to be done, but laboratories armed with the combination of new technologies, improved knowledge of HIV/AIDS and their continued commitment to public health are key partners in the global fight against the AIDS epidemic.

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DO NOT RINSE YOUR TURKEY! And other Thanksgiving food rules for every day

Nov 21 2011 :: Published in Food Safety

By Michelle Forman, Senior Media Specialist, APHL

Thanksgiving is a time to celebrate family and friends, enjoy the fall harvest, and to stuff our faces full of delicious food.  No matter your specific traditions, I’m certain the stuffing-of-faces is common across all Thanksgiving tables.

I must confess, I’ve never prepared a full Thanksgiving meal although I have contributed dishes.  When I cook any time of year, not just for Thanksgiving, I have two goals: 1) Make delicious food and 2) Not make people sick.  Both require following some simple rules – for #1, a recipe.  For #2, a set of rules that I’ve learned from the Food Safety Team at APHL. Rules that effectively put bacteria on a stake in your front yard as a warning to all other bacteria saying “You are not welcome here! You will be cooked properly!”  Not following these rules means inviting Auntie Campylobacter and Cousin Salmonella to your table.  Unless you would like to spend the best shopping weekend of the year doubled over with a fever, diarrhea, and abdominal cramps, pay attention.  And, truth be told, these rules don’t just apply to Thanksgiving.

Roughly half of all meat in the US is contaminated with some sort of bacteria.  While that is pretty gross, you can follow these rules to avoid the grossness:

  1. DO. NOT. RINSE.  Did you hear me?  Don’t listen to your grandmother and her grandmother and all the grandmothers who tell you to rinse your poultry.  DO NOT RINSE YOUR POULTRY.  I’ve got science on my side on this one, Grandma!  Rinsing your poultry – any bird, not just turkey – can actually cause bacteria to aerosolize (how’s that for an image?) and spread around your kitchen up to three feet! Three feet!  That’s really far!  Within three feet of my sink, I have my spice rack, cooking utensils, coffee pot and my baby’s bottles sitting on a drying rack.  What is within three feet of your sink?  Yeah… gross, huh? Plus, it is completely unnecessary.  Rinsing poultry does nothing to get rid of most bacteria – the bacteria that it does eliminate are now splashing around your kitchen.  What does eliminate bacteria? Proper cooking (we’ll get to that).  We aren’t the only ones who will tell you this.  Our friend, USDA, agrees.   And, from a cook’s perspective, you really want a dry skin on your poultry so it can get nice and crispy.
  2. Avoid cross contamination.  When you handle that big beautiful bird, make sure nothing else is around.  You don’t want any of those raw turkey juices getting on anything that you can’t immediately clean.  If Tom needs to be trimmed, use a separate cutting board and knife than you plan to use for your veggies.  Did you happen to see Dr. Richard Besser on The Chew talking about safe food handling?  Cross contamination can happen to the best of us, but we should do everything we can to prevent it.
  3. Wash your hands.  Wash your hands.  Wash your hands.  What was that?  Wash your hands.  You cannot wash your hands too much while handling raw meat.  Think about everything you touch while preparing food – utensils, towels, the countertop, your clothes, your body (why does my nose always itch when I’m cutting up chicken?), even the soap dispenser.  Washing your hands properly will help keep all that bacteria from making its way onto every item in your kitchen.  And if it does get on another surface, wash it.
  4. Don’t thaw your turkeysicle on the counter.  The raw turkey needs to be kept at 40 degrees.  If you thaw it on the counter, the outside (the part that is defrosting the fastest) will likely get warmer than 40 degrees and therefore become more susceptible to bacteria.  Thaw your turkey either in the fridge or in cold water.  Yes, it takes a very long time to thaw a big bird that way so be prepared!  Here is a handy chart with thawing times.  Another good tip – put your turkey in a dish while it sits in the fridge.  You would hate to find out about that tiny hole in the plastic while it is defrosting… a flood of raw turkey juices in your fridge is not so pretty.  Er, so I’ve heard.
  5. Cook your turkey to a safe temperature – which also means getting a good meat thermometer.  All poultry should be cooked to 165 degrees.  We’ll talk about stuffing next, but if you plan to cook your stuffing inside of your turkey that means it also needs to be cooked to 165 degrees.  It is that simple, folks.  Pay no attention to those popper things that come in the turkey.  Check the temperature yourself.  Unlike with your kids, you actually want your turkey to have a fever of 165. Recipe
  6. Let’s talk about stuffing.  First of all, I’m from the South where we call it dressing.  For the sake of food safety, we should all call it dressing.  Why?  Because stuffing can be unsafe because it is stuffing.  Let’s break this down… you fill the cavity of the bird with stuffing so that Tom’s delicious juices add great flavor to your stuffing.  Correct?  As we discussed above (see points one through, well, all of them), Tom’s juices are loaded with bacteria.  Those bacteria are now in your stuffing in the center of the turkey, the part that is farthest from the heat source and therefore takes the longest to reach a safe temperature (165 degrees).   So you have two choices.  You could: 1) Cook the turkey to its perfect temperature while it is still perfectly moist, serving it with the stuffing that is not cooked to the perfect temperature and therefore at risk of carrying bacteria that is going to send your guests home with a party favor they did NOT ask for, or 2) Cook the bird and the stuffing until the stuffing in the center is cooked to a safe temperature thus overcooking and drying out your turkey.  If I had to pick from those options – undercooked stuffing or overcooked turkey – I’d choose… tofurky.  There are two secret options that mean everybody wins.  Either 1) Cook your stuffing separately.  Use a delicious, rich stock (chicken, turkey, or vegetable) to add the flavor you’re looking for.  I promise it will taste good.  Or 2) Cooking the stuffing in the bird, remove it, and continue cooking it outside of the turkey until it reaches a safe 165 degrees.  Recipe
  7. Avoid BPAs.  Now, this next “rule” is really more of a suggestion.  I think by now most people know that canned goods have a liner that often contains Bisphenol A or BPA.  We buy BPA free water bottles and BPA free toys for our kids yet somehow on Thanksgiving all of that knowledge of BPAs goes out the window because, goshdarnit, we Americans love our canned cranberry sauce.  If it isn’t still in the shape of the can complete with rings, we don’t want it!  Myself included!  Well, not anymore.  I didn’t order harmful chemicals with my cranberry sauce, thanks.  Make it yourself from fresh or frozen cranberries.  It is easy and delicious… and much safer.  Recipe

Remember the two goals I mentioned at the beginning – making delicious food and not making people sick?  They can both happen at the same time by following some simple rules.  When it comes to safe food handling, it is all about awareness.  Be aware of cross contamination, what you touch, and the internal temperature of your food.  Follow these rules and your guests will be thankful that they didn’t learn the word “campylobacter” for the first time while at your house.

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APHL Staff Say Thank You

Nov 21 2011 :: Published in General

On this Monday before Thanksgiving — officially deemed “Public Health Thank You Day” — APHL’s staff says what they are thankful for…

I’m thankful for the unsung heroes of public health – the heroes in lab coats and PAPRS!  They are often the first to detect an outbreak, or influenza or other nasty bugs in our communities.  They keep ensure we can lead healthy productive lives!  I’m thankful for America’s public health laboratorians!

  • Scott Becker, MS, Executive Director

I am thankful that hand sanitizer has become so ubiquitous.  As a result, I am looking forward to no colds or flu this season.

  • Jane Getchell, DrPH, Senior Director, Public Health Programs

APHL Loves Public HealthI’m thankful first and foremost for our national public health infrastructure which is no doubt sustained in large part by virtue of the work of Public Health Laboratories.  All too often we take for granted our health, not realizing that from the moment one is born (maternal and child health initiatives, newborn screening, vaccination) through childhood and adulthood, we are conferred great benefits to both our individual health as well as to our national health indicators because of the very services provided by the infrastructure supported by public health laboratories!

  • Sikha Singh, MHS, Specialist, Laboratory Response Network

I’m thankful for vaccines and vaccine programs that keep my family safe from so many diseases that affected grandparents and great grandparents (or ancestors).  And thanks to all those unsung heroes who work behind the scenes in public health laboratories throughout the country responding to outbreaks, testing our newborns and always ready for the next public health emergency.

  • Karen Breckenridge, MBA, MT(ASCP), Director of Quality Systems

I’m thankful to be protected against emerging infectious diseases. Whether the latest threat is H1N1 in Mexico or Ebola in East Africa, I know that am protected by the vigilance of our nation’s public health laboratories.

  • Jody DeVoll, MAT, Director of Strategic Communications

There are many different career options for people who work in medicine and science.  I am thankful for the countless scientists, nurses and doctors who decided to dedicate their careers to the public health mission.

  • Jennifer Pierson, MPH, Senior Specialist, Environmental Health

I am thankful that data from American governmental laboratories informs policies on healthy food production, environmental quality, and vaccination, all of which protect our families from deadly diseases.

  • Shari Shea, MHS, MT(ASCP), Director, Food Safety Programs

Vaccines!

  • Sherrie Staley, MPH, Specialist, Global Health

I’m thankful for knowing that my new granddaughter won’t get the flu from family members because we were all able to get the flu vaccine.

  • Lisa Kingsley, MBA, CPA, Controller

I’m thankful for the dedication of our laboratorians and their zeal to find answers fast.

  • Leigh Slayden, Director of Marketing & Member Services

I am thankful for public health tracing and eliminating hazards to the public’s health.

  • Pat Dostert, MA, MT(ASCP), Manager, Continuing Education and Training

Growing up in a developing country significantly impacted my expectations and outlook on governmental services. For instance, we did not always have a safe drinking water supply. Actually, we didn’t always have water. Many of us collected rain water and boiled it prior to consumption.  After 16 years of living in the United States, I am most thankful for clean drinking water, a service assured by federal laws and laboratories across the US.

I am also thankful for essential governmental services such as laboratory testing for threat agents, vaccinations, and educational information to change habits and prevent disease and protect the public’s health. A special thank you to all of the dedicated public health employees who work tirelessly to ensure a safe and healthy population.

  • Chris Mangal, MPH, Director, Public Health Preparedness and Response

I am thankful that our members are able to connect with and assist in the creation or enhancement of National Public Health Laboratories worldwide to ensure quality testing and provide accurate, timely results that save and improve lives each and every day. It’s an amazing feeling knowing that the work done both here and abroad is impacting so many people positively.

  • Anonymous

I’m thankful that I can go grocery shopping and out to dinner without wondering if the food is safe to eat and the water is safe to drink.  I’m thankful I can take deep breaths without fearing disease and, in the event of illness, I can likely find out what’s wrong with me.  I’m thankful that if disaster strikes, capable and dedicated individuals are equipped to deal with the problem efficiently and effectively.  And I’m thankful for those leaders of our country who recognize the importance of continuing to fund the activities that make all of this possible.

  • Annie Carlin, MPP, Senior Specialist, Public Policy

I’m thankful that there are more hand sanitizers available everywhere, i.e. grocery store, shopping malls, etc; that there are more sidewalks being built to prevent pedestrian/runner injuries; that there are public health laboratories who can investigate food borne illnesses and test babies; and that restaurants are offering healthy options and putting nutritional information on the menus (so you know how much you have to work out the day after if you didn’t choose a healthy option).

  • Anonymous

 

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