Winter Weather: Indoor Safety

Heat Your Home Safely

If you plan to use a wood stove, fireplace, or space heater, be extremely careful. Follow the manufacturer’s instructions and remember these safety tips:

• Use fireplace, wood stoves, or other combustion heaters only if they are properly vented to the outside and do not leak flue gas into the indoor air space.
• Do not burn paper in a fireplace.
• Ensure adequate ventilation if you must use a kerosene heater.
• Use only the type of fuel your heater is designed to use—don’t substitute.
• Do not place a space heater within 3 feet of anything that may catch on fire, such as drapes, furniture, or bedding, and never cover your space heater.
• Never place a space heater on top of furniture or near water.
• Never leave children unattended near a space heater.
• Make sure that the cord of an electric space heater is not a tripping hazard but do not run the cord under carpets or rugs.
• Avoid using extension cords to plug in your space heater.
• If your space heater has a damaged electrical cord or produces sparks, do not use it.
• Store a multipurpose, dry-chemical fire extinguisher near the area to be heated.
• Protect yourself from carbon monoxide (CO) poisoning by installing a battery-operated CO detector and never using generators, grills, camp stoves, or similar devices indoors.

Cook Safely

• Never use a charcoal or gas grill indoors—the fumes are deadly.
• Never use an electric generator indoors, inside the garage, or near the air intake of your house because of the risk of carbon monoxide poisoning.
• Plug in appliances to the generator using individual heavy-duty, outdoor-rated cords.
• Do not use the generator or appliances if they are wet because of the risk of electrocution.
• Do not store gasoline indoors where the fumes could ignite.

Light Your Home Safely

If there is a power failure:

• Use battery-powered flashlights or lanterns rather than candles, if possible.
• Never leave lit candles unattended.

Conserve Heat

You may need fresh air coming in for your heater or for emergency cooking arrangements. However, if you don’t need extra ventilation, keep as much heat as possible inside your home. Avoid unnecessary opening of doors or windows. Close off unneeded rooms, stuff towels or rags in cracks under doors, and close draperies or cover windows with blankets at night.

Monitor Body Temperature

Infants less than one year old should never sleep in a cold room because (1) infants lose body heat more easily than adults; and (2) unlike adults, infants can’t make enough body heat by shivering. Provide warm clothing for infants and try to maintain a warm indoor temperature. If the temperature cannot be maintained, make temporary arrangements to stay elsewhere. In an emergency, you can keep an infant warm using your own body heat. If you must sleep, take precautions to prevent rolling on the baby. Pillows and other soft bedding can also present a risk of smothering; remove them from the area near the baby.
Older adults often make less body heat because of a slower metabolism and less physical activity. If you are over 65 years of age, check the temperature in your home often during severely cold weather. Also, check on elderly friends and neighbors frequently to ensure that their homes are adequately heated.

Keep a Water Supply

Extreme cold can cause water pipes in your home to freeze and sometimes rupture. When very cold temperatures are expected:

• Leave all water taps slightly open so they drip continuously.
• Keep the indoor temperature warm.
• Improve the circulation of heated air near pipes. For example, open kitchen cabinet doors beneath the kitchen sink.

If your pipes do freeze, do not thaw them with a torch. Instead, thaw them slowly by directing the warm air from an electric hair dryer onto the pipes.
If you cannot thaw your pipes, or the pipes are ruptured, use bottled water or get water from a neighbor’s home. As an emergency measure—if no other water is available—snow can be melted for water. Bringing water to a rolling boil for one minute will kill most microorganisms or parasites that may be present, but won’t remove chemical pollutants sometimes found in snow.

Eat and Drink Wisely

Eating well-balanced meals will help you stay warmer. Do not drink alcoholic or caffeinated beverages—they cause your body to lose heat more rapidly. Instead, drink warm, sweet beverages or broth to help maintain your body temperature. If you have any dietary restrictions, ask your doctor.

Monongalia County 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 the following basic disaster response skills:

1. Fire safety
2. Light search and rescue
3. Team organization
4. Disaster medical operations

There is no charge for training which includes classroom learning and hands-on exercises.

When: training occurs on two separate Saturdays – March 10 and 17

(Must complete both days of training to become certified. Both days can be completed on consecutive Saturdays or the first day training can be completed during this training cycle and the second training day can be completed during the next training cycle.)

Time: 8 AM-5 PM

Where: Monongalia County Health Department Training Room

Continental breakfast and lunch will be provided.

Class size will be a maximum of 20 students.

To register:

Email tlkrafczyk@gmail.com

 Or call 304-598-5155

To register online go to website: https://sites.google.com/site/moncert/

Avoid the Emergency Room this Holiday Season

The holiday message from NewPublicHealth is: stay safe.
A recent report from the University of California at San Francisco finds that emergencies spike during the holidays for a number of reason, including overindulgence and delayed care.
Heart-related deaths increase by 5 percent during the holiday season. Fatal heart attacks peak on Christmas, the day after Christmas, and New Year’s Day, according to a 2004 study in the journal Circulation.
“The holidays are a time when we really increase the amount of salt and fat we eat. Most people don’t notice the difference. However, there are certain people — for example, those with heart failure — for whom the slight increase in salt intake could result in big problems,” said Ameya Kulkarni, MD, a cardiology fellow with the UCSF Division of Cardiology.
UCSF physicians say another excess that fills the emergency room during the winter holidays involves binge drinking. On New Year’s Eve 2010, the UCSF emergency department saw a 50 percent jump in the number of ER visits from the year before. Of that, 70 percent were for alcohol admissions.
UCSF’s Emergency Room Medical Director, Steven Polevoi, MD, says that typically binge drinking patients are so intoxicated that they aren’t able to walk or talk. They can lapse into unconsciousness, have trouble breathing and sometimes even die.
And drunken patients can impede the care of others because no medicine can reverse intoxication. “We must wait until their blood alcohol level decreases and that’s a slow process,” Polevoi said. “Basically we are left with lots of patients in semi-conscious states. They often spend six or eight hours with us until they’re sufficiently sober to go home.”
Bonus to Help Prevent Emergencies: The American College of Emergency Physicians has a good primer on emergency care on its website and gives additional advice on safety for older people, travel and home.
Have a safe, happy and above all healthy holiday.

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