WV Reports First Confimed Case of the Flu

As of this report, influenza activity remains low in West Virginia. However the report of our first confirmed case increases in influenza activity is expected in the next few weeks as the Flu season gets underway This is an ideal time to get vaccinated.

WV Synopsis:

West Virginia has reported influenza activity as “Sporadic” for MMWR week 47 (week ending Saturday November 26, 2011).

There were 560 cases of influenza-like illness (ILI) reported during MMWR week 47.  Thirty-three sentinel providers reported about one percent (1.12%) of the visits were for ILI. This is a lower than the regional baseline of 2.5%. 

There was one positive test for influenza A and no positive tests for influenza B reported by hospital and referral laboratories. Only PCR, immunofluorescence and culture results are counted in these totals.

At the Office of Laboratory Services there was one positive test for influenza.

                                   Influenza AH3                      

There were no active influenza outbreaks. 

CDC Synopsis:

During week 47 (November 20-26, 2011), influenza activity remained low in the United States.

• Influenza-associated Pediatric Mortality: Two influenza-associated pediatric deaths were reported. These deaths occurred during the 2010-11 influenza season.
• Outpatient Illness Surveillance: The proportion of outpatient visits for influenza-like illness (ILI) was 1.4%, which is below the national baseline of 2.4%. All 10 regions reported ILI below region-specific baseline levels. All 50 states and New York City experienced minimal ILI activity and the District of Columbia had insufficient data.
• Geographic Spread of Influenza: The geographic spread of influenza in one state was reported as local; the District of Columbia, Guam, and 29 states reported sporadic activity; the U.S. Virgin Islands and 21 states reported no influenza activity, and Puerto Rico did not report.

No. of specimens tested	2,130
No. of positive specimens (%)	40 (1.9%)
Positive specimens by type/subtype
Influenza A	33 (82.5%)
A (2009 H1N1)	1 (3.0%)
A (subtyping not performed)	26 (78.8%)
A (H3)	6 (18.2%)
Influenza B	7 (17.5%)

Important facts to remember about Flu vaccinations:

1. You need this season's vaccine to protect against this season's Flu
2. It takes about two weeks after vaccination for the body to increase it's immune response
3. You are best protected if you get vaccinated before the Flu season starts
4. CDC recommends an annual Flu vaccination for those 6 months and older
5. To find a flu clinic near you use the "Flu Vaccine Finder" at www.flu.gov

Seasonal Food Safety: Holiday or Party Buffets

A popular way to celebrate holidays or any party occasion is to invite friends and family to a buffet. However, this type of food service where foods are left out for long periods leave the door open for uninvited guests — bacteria that cause foodborne illness. Festive times for giving and sharing should not include sharing foodborne illness. Here are some tips from the USDA's Meat and Poultry Hotline to help you have a SAFE holiday party.

• Safe Food Handling
• Cook Thoroughly
• Use Shallow Containers
• The Two-Hour Rule
• Keep Hot Foods HOT And Cold Foods COLD
• Foodborne Bacteria
  • Staphylococcus aureus
  • Clostridium perfringens
  • Listeria monocytogenes

Safe Food Handling
Always wash your hands before and after handling food. Keep your kitchen, dishes and utensils clean also. Always serve food on clean plates — not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook Thoroughly
If you are cooking foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Use Shallow Containers
Divide cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165 °F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200-250 °F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people's hands may have been taking food from the dish, which has also been sitting out at room temperature.

The Two-Hour Rule
Foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.

Foodborne Bacteria
Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people's hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureus
Staphylococcus ("staph") bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods — particularly cooked and cured meats and cheese and meat salads — sit at room temperature more than two hours. Thorough cooking destroys "staph" bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens
"Perfringens" is called the "cafeteria germ" because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenes
Because Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow "keep refrigerated" label directions and carefully observe "sell by" and "use by" dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

USDA: Food Safety and Inspection Service

WV FLU Report: Week 44 ending November 5, 2011

West Virginia has reported influenza activity as “No Activity” for MMWR week 44 (week ending Saturday October 29, 2011).

There were no positive tests for influenza A and no positive tests for influenza B reported by hospital and referral laboratories. Only PCR, immunofluorescence and culture results are counted in these totals. At the Office of Laboratory Services there were no positive tests for influenza.

CDC Synopsis:

During week 44 (October 30- November 5, 2011), influenza activity remained low in the United States. The geographic spread of influenza in one state was reported as local; the District of Columbia, Puerto Rico, and 25 states reported sporadic activity, and Guam, the U.S. Virgin Islands, and 24 states reported no influenza activity.

No. of specimens tested	1,833
No. of positive specimens (%)	11 (0.6%)
Positive specimens by type/subtype
Influenza A	8 (73%)
A (2009 H1N1)	0 (0.0%)
A (subtyping not performed)	8 (100%)
A (H3)	0 (0.0%)
Influenza B	3 (27%)



Carbon Monoxide (CO): The “Invisible Killer"

Carbon monoxide is a colorless and odorless gas. Every year more than 100 people in the United States die from unintentional exposure to carbon monoxide associated with consumer products.

 

1. What is carbon monoxide (CO) and how is it produced?
   

   Carbon monoxide (CO) is a deadly, colorless, odorless, poisonous gas. It is produced by the incomplete burning of various fuels, including coal, wood, charcoal, oil, kerosene, propane, and natural gas. Products and equipment powered by internal combustion engines such as portable generators, cars, lawn mowers, and power washers also produce CO.

2. How many people are unintentionally poisoned by CO?
   

   On average, about 170 people in the United States die every year from CO produced by non-automotive consumer products. These products include malfunctioning fuel-burning appliances such as furnaces, ranges, water heaters and room heaters; engine-powered equipment such as portable generators; fireplaces; and charcoal that is burned in homes and other enclosed areas. In 2005 alone, CPSC staff is aware of at least 94 generator-related CO poisoning deaths. Forty-seven of these deaths were known to have occurred during power outages due to severe weather, including Hurricane Katrina. Still others die from CO produced by non-consumer products, such as cars left running in attached garages. The Centers for Disease Control and Prevention estimates that several thousand people go to hospital emergency rooms every year to be treated for CO poisoning.

3. What are the symptoms of CO poisoning?
   

   Because CO is odorless, colorless, and otherwise undetectable to the human senses, people may not know that they are being exposed. The initial symptoms of low to moderate CO poisoning are similar to the flu (but without the fever). They include:
   

   • Headache
   • Fatigue
   • Shortness of breath
   • Nausea
   • Dizziness

   High level CO poisoning results in progressively more severe symptoms, including:
   
   

   • Mental confusion
   • Vomiting
   • Loss of muscular coordination
   • Loss of consciousness
   • Ultimately death

   Symptom severity is related to both the CO level and the duration of exposure. For slowly developing residential CO problems, occupants and/or physicians can mistake mild to moderate CO poisoning symptoms for the flu, which sometimes results in tragic deaths. For rapidly developing, high level CO exposures (e.g., associated with use of generators in residential spaces), victims can rapidly become mentally confused, and can lose muscle control without having first experienced milder symptoms; they will likely die if not rescued.

4. How can I prevent CO poisoning?
   
   • Make sure appliances are installed and operated according to the manufacturer's instructions and local building codes. Most appliances should be installed by qualified professionals. Have the heating system professionally inspected and serviced annually to ensure proper operation. The inspector should also check chimneys and flues for blockages, corrosion, partial and complete disconnections, and loose connections.
     
   • Never service fuel-burning appliances without proper knowledge, skill and tools. Always refer to the owners manual when performing minor adjustments or servicing fuel-burning equipment.
     
   • Never operate a portable generator or any other gasoline engine-powered tool either in or near an enclosed space such as a garage, house, or other building. Even with open doors and windows, these spaces can trap CO and allow it to quickly build to lethal levels.
     
   • Install a CO alarm that meets the requirements of the current UL 2034 safety standard. A CO alarm can provide some added protection, but it is no substitute for proper use and upkeep of appliances that can produce CO. Install a CO alarm in the hallway near every separate sleeping area of the home. Make sure the alarm cannot be covered up by furniture or draperies.
     
   • Never use portable fuel-burning camping equipment inside a home, garage, vehicle or tent unless it is specifically designed for use in an enclosed space and provides instructions for safe use in an enclosed area.
     
   • Never burn charcoal inside a home, garage, vehicle, or tent.
     
   • Never leave a car running in an attached garage, even with the garage door open.
     
   • Never use gas appliances such as ranges, ovens, or clothes dryers to heat your home.
     
   • Never operate unvented fuel-burning appliances in any room where people are sleeping.
     
   • Do not cover the bottom of natural gas or propane ovens with aluminum foil. Doing so blocks the combustion air flow through the appliance and can produce CO.
     
   • During home renovations, ensure that appliance vents and chimneys are not blocked by tarps or debris. Make sure appliances are in proper working order when renovations are complete.
   
   
5. What CO level is dangerous to my health?
   
   

   The health effects of CO depend on the CO concentration and length of exposure, as well as each individual's health condition. CO concentration is measured in parts per million (ppm). Most people will not experience any symptoms from prolonged exposure to CO levels of approximately 1 to 70 ppm but some heart patients might experience an increase in chest pain. As CO levels increase and remain above 70 ppm, symptoms become more noticeable and can include headache, fatigue and nausea. At sustained CO concentrations above 150 to 200 ppm, disorientation, unconsciousness, and death are possible.

6. What should I do if I am experiencing symptoms of CO poisoning and do not have a CO alarm, or my CO alarm is not going off?
   
   

   If you think you are experiencing any of the symptoms of CO poisoning, get outside to fresh air immediately. Leave the home and call your fire department to report your symptoms from a neighbor’s home. You could lose consciousness and die if you stay in the home. It is also important to contact a doctor immediately for a proper diagnosis. Tell your doctor that you suspect CO poisoning is causing your problems. Prompt medical attention is important if you are experiencing any symptoms of CO poisoning. If the doctor confirms CO poisoning, make sure a qualified service person checks the appliances for proper operation before reusing them.

7. Are CO alarms reliable?
   
   

   CO alarms always have been and still are designed to alarm before potentially life-threatening levels of CO are reached. The safety standards for CO alarms have been continually improved and currently marketed CO alarms are not as susceptible to nuisance alarms as earlier models.

8. How should a consumer test a CO alarm to make sure it is working?
   

   Consumers should follow the manufacturer's instructions. Using a test button tests whether the circuitry is operating correctly, not the accuracy of the sensor. Alarms have a recommended replacement age, which can be obtained from the product literature or from the manufacturer.

9. How should I install a CO Alarm?
   

   CO alarms should be installed according to the manufacturer's instructions. CPSC recommends that one CO alarm be installed in the hallway outside the bedrooms in each separate sleeping area of the home. CO alarms may be installed into a plug-in receptacle or high on the wall. Hard wired or plug-in CO alarms should have battery backup. Avoid locations that are near heating vents or that can be covered by furniture or draperies. CPSC does not recommend installing CO alarms in kitchens or above fuel-burning appliances.

10. What should you do when the CO alarm sounds?

    Never ignore an alarming CO alarm! It is warning you of a potentially deadly hazard. If the alarm signal sounds do not try to find the source of the CO:
    
    

    1. Immediately move outside to fresh air.
    2. Call your emergency services, fire department, or 911.
    3. After calling 911, do a head count to check that all persons are accounted for. DO NOT reenter the premises until the emergency services responders have given you permission. You could lose consciousness and die if you go in the home.
    4. If the source of the CO is determined to be a malfunctioning appliance, DO NOT operate that appliance until it has been properly serviced by trained personnel.

    If authorities allow you to return to your home, and your alarm reactivates within a 24 hour period, repeat steps 1, 2 and 3 and call a qualified appliance technician to investigate for sources of CO from all fuel burning equipment and appliances, and inspect for proper operation of this equipment. If problems are identified during this inspection, have the equipment serviced immediately. Note any combustion equipment not inspected by the technician and consult the manufacturers’ instructions, or contact the manufacturers directly, for more information about CO safety and this equipment. Make sure that motor vehicles are not, and have not been, operating in an attached garage or adjacent to the residence.

11. What is the role of the U.S. Consumer Product Safety Commission (CPSC) in preventing CO poisoning?
    
    

    CPSC staff worked closely with Underwriters Laboratories (UL) to help develop the safety standard (UL 2034) for CO alarms. CPSC helps promote carbon monoxide safety by raising awareness of CO hazards and the need for correct use and regular maintenance of fuel-burning appliances. CPSC staff also works with stakeholders to develop voluntary and mandatory standards for fuel-burning appliances and conducts independent research into CO alarm performance under likely home-use conditions.

12. Do some cities require that CO alarms be installed?

    Many states and local jurisdictions now require CO alarms be installed in residences. Check with your local building code official to find out about the requirements in your location.

13. Should CO alarms be used in motor homes and other recreational vehicles?
    
    

    CO alarms are available for boats and recreational vehicles and should be used. The Recreation Vehicle Industry Association requires CO alarms in motor homes and in towable recreational vehicles that have a generator or are prepped for a generator.

    Content from:
    
    
    U.S. Consumer Product Safety CommissionWashington, DC

Fire - Did you know ????????

According to FEMA, more than 4,000 Americans die and more than 20,000 are injured as a result of fires – many of which could be prevented. Direct property loss due to fires is estimated at $8.6 billion a year.
When there is a fire, do not waste time gathering valuables or making a phone call. Fires can spread quickly, becoming life threatening in two minutes and engulfing a residence in as little as five minutes. While flames are dangerous, heat and smoke can be more dangerous and can sear your lungs. As the fire burns, poisonous gases are emitted that can cause you to become disoriented or drowsy, which could put you into a heavy sleep. The leading cause of fire-related deaths is asphyxiation, outnumbering burns by a three-to-one ratio. It is important to learn about fires in order to protect yourself.

Step 1: Get a Kit

Get an Emergency Supply Kit which includes items like non-perishable food, water, a battery-powered or hand-crank radio, extra flashlights and batteries. You may want to prepare a portable kit and keep it in your car. This kit should include:

• Copies of prescription medications and medical supplies;
• Bedding and clothing, including sleeping bags and pillows;
• Bottled water, a battery-operated radio and extra batteries, a first aid kit, a flashlight;
• Copies of important documents: driver’s license, Social Security card, proof of residence, insurance policies, wills, deeds, birth and marriage certificates, tax records, etc.

Step 2: Make a Plan

Planning Your Escape

• Make a Family Emergency Plan. Your family may not be together when disaster strikes, so it is important to know how you will contact one another, how you will get back together and what you will do in case of an emergency.
• Plan places where your family will meet, both within and outside of your immediate neighborhood.
• It may be easier to make a long-distance phone call than to call across town, so an out-of-town contact may be in a better position to communicate among separated family members.
• You may also want to inquire about emergency plans at places where your family spends time: work, daycare and school. If no plans exist, consider volunteering to help create one.
• Be sure to consider the specific needs of your family members
• Notify caregivers and babysitters about your plan.
• Make plans for your pets
• Take a Community Emergency Response Team (CERT) class from your local Citizen Corps chapter. Keep your training current.
• Plan your escape
• Review escape routes with your family. Practice escaping from each room.
  • Make sure windows are not nailed or painted shut. Make sure security gratings on windows have a fire safety opening feature so they can be easily opened from the inside.
  • Consider escape ladders if your residence has more than one level, and ensure that burglar bars and other antitheft mechanisms that block outside window entry are easily opened from the inside.
  • Emergency escape masks/smoke hoods have the potential to reduce fire-related deaths and injuries by protecting users from smoke inhalation and many other toxic gases, provided they are used properly and perform effectively.
  • Teach family members to stay low to the floor (where the air is safer in a fire) when escaping from a fire.
  • Clean out storage areas. Do not let trash, such as old newspapers and magazines, accumulate.

Step 3: Be Informed

Prepare Your Home

Install Smoke Alarms

• According to FEMA, properly working smoke alarms decrease your chances of dying in a fire by 50 percent.
• Place smoke alarms on every level of your residence. Place them outside bedrooms on the ceiling or high on the wall (4 to 12 inches from ceiling), at the top of open stairways or at the bottom of enclosed stairs and near (but not in) the kitchen.
• Test and clean smoke alarms once a month and replace batteries at least once a year – a good way to remember to do this is to replace the batteries during National Preparedness Month which occurs every September. Or, as you set your clock back for daylights saving time, remember to check and replace your smoke detector batteries.
• Replace smoke alarms once every 10 years
• Find out how to keep food safe during and after and emergency at www.FoodSaftey.gov.
• More information on smoke alarm safety and an interactive quiz at USFA.DHS.gov

Listen to Local Officials

Learn about the emergency plans that have been established in your area by your state and local government. In any emergency, always listen to the instructions given by local emergency management officials.

For further information on how to plan and prepare for fires as well as what to do during and after a fire, visit: Federal Emergency Management Agency, NOAA Watch or American Red Cross. You may also find helpful information on the U.S. Fire Administration Web site.

Content from Ready.gov

Community Emergency Response Team Training

The Community Emergency Response Team (CERT) Program educates people about disaster preparedness for hazards that may impact their area and trains them in basic disaster response skills, such as fire safety, light search and rescue, team organization, and disaster medical operations. Using the training learned in the classroom and during exercises, CERT members can assist others in their neighborhood or workplace following an event when professional responders are not immediately available to help. CERT members also are encouraged to support emergency response agencies by taking a more active role in emergency preparedness projects in their community.

CERT members also volunteer to help in the community. So far this year CERT volunteers have assisted at the Backwoods Boot Camp Adventure Race and several of the WVU Football games.

This is the last basic CERT training for 2011. Don't miss this chance to help yourself, your family and your community. You chances of survival and of making a timely recovery are increased when you are prepared to deal with the situation.

CERT training will be October 22nd and 29th at the Monongalia County Health Department. For more information or to register online go to: http://www.mchdcert.weebly.com/

October 4-10 is Fire Prevention Week

Burns Safety: The Reality

We all want to keep our children safe and secure and help them live to their full potential. Knowing how to prevent leading causes of child injury, like burns, is a step toward this goal.
Every day, 435 children ages 0 to 19 are treated in emergency rooms for burn-related injuries and two children die as a result of being burned.
Younger children are more likely to sustain injuries from scald burns that are caused by hot liquids or steam, while older children are more likely to sustain injuries from flame burns that are caused by direct contact with fire.
Thankfully, there are ways you can help protect the children you love from burns.

Prevention Tips

To prevent burns from fires:

• Be alarmed. Install and maintain smoke alarms in your home—on every floor and near all rooms family members sleep in. Test your smoke alarms once a month to make sure they are working properly.
• Have an escape plan. Create and practice a family fire escape plan, and involve kids in the planning. Make sure everyone knows at least two ways out of every room and identify a central meeting place outside.
• Cook with care. Use safe cooking practices, such as never leaving food unattended on the stove. Also, supervise young children whenever they’re near cooking surfaces.

To prevent burns from scalding water:

• Check water heater temperature. Set your water heater’s thermostat to 120 degrees Fahrenheit or lower. Infants who aren’t walking yet can’t get out of water that may be too hot, and maintaining a constant thermostat setting can help control the water temperature throughout your home—preventing it from getting too high.

A Time to Act

An online video available through CDC-TV, "A Time to Act", chronicles the experience of a family that escaped during a home fire after being alerted by recently installed smoke alarms. The video also reviews the main risk factors for home fires and steps viewers can take to reduce the risk of fire-related injury and death. These steps include installing and regularly testing smoke alarms and practicing a fire escape plan at least twice a year.

CDC Resources

• CDC Fire Deaths and Injuries Fact Sheet

 

External Resources

• FireSafety.gov: Information Resources for Eliminating Residential Fire Deaths

Content from CDC