green onions... what's next?

Tour2ma

> This is an official CDC Health Advisory
>
> Distributed via Health Alert Network
> November 15, 2003 19:28 EST (7:28 PM EST)
>
> FROM FDA: CONSUMERS ADVISED THAT RECENT HEPATITIS A OUTBREAKS
> HAVE BEEN ASSOCIATED WITH GREEN ONIONS
>
> The Food and Drug Administration is advising the public that
> several recent hepatitis A outbreaks have been associated with
> eating raw or undercooked green onions (scallions). Hepatitis A
> is a liver disease that develops within 6 weeks of an exposure.
> Hepatitis A is usually mild and characterized by jaundice (yellow
> discoloration of the skin), fatigue, abdominal pain, loss of
> appetite, nausea, diarrhea, and fever. It can occasionally be
> severe, especially in people with liver disease.
>
> Hepatitis A outbreaks associated with raw or undercooked green
> onions served in restaurants occurred in Tennessee, North
> Carolina, and Georgia in September. Another outbreak of
> hepatitis A among patrons of a single restaurant occurred in
> Pennsylvania during late October and early November, although the
> source of the outbreak has not yet been determined. CDC and the
> State of Pennsylvania have an investigation underway to determine
> if a specific food is associated with the Pennsylvania outbreak,
> and if so, the exact source. The source of the green onions in
> the Tennessee outbreak is Mexico. FDA is continuing to
> investigate and is working with Mexican authorities to assess
> appropriate measures. FDA offers the following advice to
> consumers concerned about the possibility of getting hepatitis A
> from green onions:
>
> * Cook green onions thoroughly. This minimizes the risk of
> illness by reducing or eliminating the virus. Cook in a
> casserole or saute in a skillet.
>
> * Check food purchased at restaurants and delicatessens and
> ask whether menu items contain raw or lightly cooked green
> onions. Consumers who wish to reduce the risk of contracting
> hepatitis should avoid food that contains raw green onions and
> specifically request that raw or lightly cooked green onions
> not be added to their food. Foods such as freshly prepared
> salsa and green salads often contain raw green onions.
>
> FDA, CDC, and the States are actively investigating the outbreaks
> in an attempt to determine the exact source of the green onions
> associated with the outbreaks and how they became contaminated,
> so that corrective action can be taken.
>
> While the investigations are ongoing, FDA will closely monitor
> the safety of green onions and will take further actions as
> necessary to protect consumers. Consumers who have recently eaten
> raw or lightly cooked green onions do not need to take any
> specific measures, but should monitor their health. Consumers who
> are experiencing symptoms that could be hepatitis A should
> consult their health care providers or the local health
> department. FDA ON THE INTERNET: www.fda.gov
>
> For information about hepatitis A:
> http://www.cdc.gov/ncidod/diseases/hepatitis/a/faqa.htm
>

shack

We had one of the first outbreaks here in Tennessee. A bunch of people came down with Hep A and one older gentleman died. And BTW.... the "Lawsuit Lottery" has begun...people wanting $millions$ for emotional distress and such even though they are completly well and suffered little or no continuing physical problems.

America - Home of the free lunch ...land of the tort.