FEMA has added weather alerts to it’s Federal Emergency Management Agency App this past week.
This graphic, taken from the FEMA website lists what the app can do.
Download the App
BLUE BELL ICE CREAM RECALL AND LISTERIA AWARENESS
Texas-based Blue Bell Creameries issued a voluntary recall Monday night for all of its products on the market after two samples of chocolate chip cookie dough ice cream tested positive for listeria, a potentially deadly bacteria.The company “cannot say with certainty” how the bacteria was introduced to its facilities, Blue Bell’s chief executive Paul Kruse said in a statement. Blue Bell issued the recall that includes ice cream, frozen yogurt, sherbet and frozen snacks distributed in 23 states and international locations because other products “have the potential to be contaminated,” according to the statement.
“We’re committed to doing the 100 percent right thing, and the best way to do that is to take all of our products off the market until we can be confident that they are all safe,” Kruse said. The first recall in the family-owned creamery’s 108-year history was issued last month after the U.S. Centers for Disease Control and Prevention linked ice cream contaminated with listeria to three deaths at a Kansas hospital. Five others in Kansas and Texas were sickened with listeriosis, which can cause fever, muscle aches, gastrointestinal symptoms.
The illness was tracked to a production line in Brenham, Texas, and later to a second line in Broken Arrow, Oklahoma. The most recently contaminated samples were discovered through a testing program the company initiated after its first recall, according to the statement.
Monday’s recall extends to retail outlets in Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Nevada, New Mexico, North Carolina, Ohio, Oklahoma, South Carolina, Tennessee, Texas, Virginia, Wyoming and international locations. The manufacturing facility in Oklahoma where operations were suspended earlier this month for sanitizing will remain closed as Blue Bell continues to investigate the source of the bacteria, the statement said.
Blue Bell is implementing a process to test all of its products before releasing them to the market, with plans to resume limited distribution soon. The company said it is also expanding its cleaning and sanitization system, beefing up its employee training, expanding its swabbing system by 800 percent to include more surfaces and is sending daily samples to a microbiology laboratory for testing.
Listeria primarily affects pregnant women and their newborns, older adults and people with immune systems weakened by cancer, cancer treatments, or other serious conditions.
WHAT IS LISTERIA?
• Listeriosis is a life-threatening infection caused by eating food contaminated with the bacterium (germ) Listeria monocytogenes. People at high risk for listeriosis include pregnant women, adults 65 and older, and people with weakened immune systems.
What are the Symptoms of Listeriosis?
A person with listeriosis usually has fever and muscle aches, sometimes preceded by diarrhea or other gastrointestinal symptoms. Almost everyone who is diagnosed with listeriosis has “invasive” infection, in which the bacteria spread beyond the gastrointestinal tract. The symptoms vary with the infected person:
•Pregnant women: Pregnant women typically experience fever and other non-specific symptoms, such as fatigue and aches. However, infections during pregnancy can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn .
•People other than pregnant women: Symptoms can include headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches.
Listeriosis can present in different ways. In older adults and people with immunocompromising conditions, septicemia and meningitis are the most common clinical presentations . Pregnant women may experience a fever and other non-specific symptoms, such as fatigue and aches, followed by fetal loss or bacteremia and meningitis in their newborns . Immunocompetent people may experience acute febrile gastroenteritis or no symptoms.
How does someone get listeriosis?
People get listeriosis by eating food contaminated with Listeria monocytogenes 1. Babies can be born with listeriosis if their mothers eat contaminated food during pregnancy. However, healthy people may consume contaminated foods without becoming ill. People at risk can prevent listeriosis by avoiding certain higher-risk foods and by handling and storing food properly.
Listeria monocytogenes is commonly found in soil and water. Animals can carry the bacterium without appearing ill and can contaminate foods of animal origin, such as meats and dairy products.
Most human infections follow consumption of contaminated food. Rare cases of hospital-acquired transmission have been reported in newborns.
When Listeria bacteria get into a food processing factory, they can live there for years, sometimes contaminating food products 4. The bacterium has been found in a variety of foods, such as:
• Uncooked meats and vegetables
• Unpasteurized (raw) milk and cheeses as well as other foods made from unpasteurized milk
• Cooked or processed foods, including certain soft cheeses, processed (or ready-to-eat) meats, and smoked seafood
Listeria are killed by cooking and pasteurization. However, in some ready-to-eat meats, such as hot dogs and deli meats, contamination may occur after factory cooking but before packaging or even at the deli counter. Also, be aware that Mexican-style cheeses (such as queso fresco) made from pasteurized milk and likely contaminated during cheese-making have caused Listeria infections.
Unlike most bacteria, Listeria can grow and multiply in some foods in the refrigerator.
General recommendations to prevent an infection with Listeria:
FDA recommendations for washing and handling food.
• Rinse raw produce, such as fruits and vegetables, thoroughly under running tap water before eating, cutting, or cooking. Even if the produce will be peeled, it should still be washed first.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Dry the produce with a clean cloth or paper towel.
• Separate uncooked meats and poultry from vegetables, cooked foods, and ready-to-eat foods.
Keep your kitchen and environment cleaner and safer.
• Wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods.
• Be aware that Listeria monocytogenes can grow in foods in the refrigerator. Use an appliance thermometer, such as a refrigerator thermometer, to check the temperature inside your refrigerator. The refrigerator should be 40°F or lower and the freezer 0°F or lower.
• Clean up all spills in your refrigerator right away–especially juices from hot dog and lunch meat packages, raw meat, and raw poultry.
• Clean the inside walls and shelves of your refrigerator with hot water and liquid soap, then rinse.
Cook meat and poultry thoroughly.
• Thoroughly cook raw food from animal sources, such as beef, pork, or poultry to a safe internal temperature. For a list of recommended temperatures for meat and poultry, visit the safe minimum cooking temperatures chart at FoodSafety.gov.
Store foods safely.
• Use precooked or ready-to-eat food as soon as you can. Do not store the product in the refrigerator beyond the use-by date; follow USDA refrigerator storage time guidelines:
o Hot Dogs – store opened package no longer than 1 week and unopened package no longer than 2 weeks in the refrigerator.
o Luncheon and Deli Meat – store factory-sealed, unopened package no longer than 2 weeks. Store opened packages and meat sliced at a local deli no longer than 3 to 5 days in the refrigerator.
• Divide leftovers into shallow containers to promote rapid, even cooling. Cover with airtight lids or enclose in plastic wrap or aluminum foil. Use leftovers within 3 to 4 days.
Safety Alerts are a publication of the information from various sources to share with the community. The information contained in this newsletter has been obtained from sources believed to be reliable, and the editors have exercised reasonable care to assure its accuracy. However, Ken does not guarantee that the contents of this publication are correct. We welcome topics of interest from our readers. Material may be rewritten to conform to newsletter space. Material should be addressed to the Ken Oswald, DK Services, 54 Saddle Clovis NM 88101
Information from CDC, USDA, FDA, NM Dept of Health, CNN and MSN news
Today’s post comes to us courtesy of Ken Oswald , CHSO, STS , EHS Supervisor , DFA-Portales NM
Worker fatigue: According to the Centers for Disease Control and Prevention, nearly 15 million Americans work irregular schedules, including full-time evening shifts, night shifts, and rotating shifts (where workers alternate between working nights and days in a given week). These kinds of shifts have been associated with safety and health risks, and certain jobs (such as disaster response) are at higher risk. Many of the risks result from worker fatigue.
Staying focused: Being tired affects your ability to focus for extended periods of time, and can increase the chance that you will not pay attention to the task at hand (such as operating a machine or a vehicle). Circadian rhythm is a 24-hour, internal cycle that controls when you feel alert or when you feel sleepy.
A disruption in circadian rhythm can:
- Affect your ability to perform.
- Affect your ability to focus for extended periods of time.
- Increase the chance that you will not pay attention to the task at hand such as operating a machine or a vehicle.
- Lead to errors that could cause accidents or injuries.
What can be done to prevent fatigue?
- Get regular rest: Rest and recovery are important. Get at least 10 consecutive hours per day of off-duty time so that you can have at least 7-8 hours of sleep. Shorter off-duty periods can exacerbate fatigue. It is also important to maintain a regular sleeping rhythm if possible. Fatigue is often intensified when working at night because of inadequate daytime rest.
- Take breaks: For demanding work, take frequent rest breaks every couple of hours.
- Moderate your workload: If you’re working a twelve hour shift, do lighter tasks if possible. Intense work, such as physical exertion or in extreme environments, should have shorter shifts.
- Workload distribution: Schedule heavy or demanding work at times when you are more alert to decrease the risk of an accident.
- Assess your environment: Assure adequate lighting, clean air, and comfortable temperatures are provided if possible.
- Eat well: Eat nutritious meals at regular times to help prevent fatigue. Avoid greasy foods and alcohol before sleeping.
- Exercise: Regular exercise can help regulate your sleeping cycle. Timing is important; do not exercise vigorously in the morning so that you are too tired to work. Alternatively, it’s important to relax before going to bed.
- Try different sleeping times: If you are working a night shift, try sleeping at different times to establish what the best schedule is for you. Try keeping a notebook of when you go to bed and wake up, tracking how rested you feel. This can assist you in finding a sleeping schedule that works best for you.
- When sleeping, protect your sleep: Block out at least 6 hours of time to sleep and assure there will be no noise or distractions. Turn off your cellphone and use ear plugs if needed. Making your bedroom as dark as possible will also help.
- Don’t drink too much caffeine: Caffeine can be used to fight off sleepiness, but do not use it excessively. Drink caffeine early in the shift and avoid it late in the shift or before going to bed. Avoid using amphetamines or other stimulants, as well as sleeping pills, which can affect your performance the next day. Monitor any medications which may affect sleep or work abilities!
Today’s Post comes to us courtesy of Ken Oswald , CHSO, STS , EHS Supervisor , DFA-Portales NM firstname.lastname@example.org
If you’ve flown coach lately you know that the space between your seat and the seat in front of you has shrunken over the years. Besides the fact that it makes the flight less comfortable, especially when the person in front of you decides to recline, new studies are looking at whether it might not also be unsafe.
The reason your space has shrunk is because airlines, in an effort to maximize profits, has moved the aisles closer together and added rows. Your space has shrunk from 35″ to as low as 28″. In addition, with airlines now charging for extra bags, passengers are now carrying on larger pieces of carry-on baggage making for even more reduced real estates on the plane, especially when they store them under the seat in front of them.
Questions are now being raised about how safe this reduced space actually is. The Federal Aviation Administration (FAA) has run various evacuation drills but it is being pointed out that these scenarios are run with fit people who are prepared and trained and who are sitting in seats that are 31″ apart. That’s hardly a realistic evacuation. What exactly would happen with a real life evacuation where 1 in 3 passengers were obese (the national average right now) and where the seats were actually 28″ apart as they presently are?
In addition, there is the problem of deep vein thrombosis and air rage (the in-the-air version of road rage) both of which are associated with reduced personal space.
Ultimately, however, if the FAA and DOT determine that seating needs more space, it will result in a price hike which many passengers aren’t going to be okay with either. Caught between a seat and a small space!