Indoor smoking bans have forced smokers at bars and restaurants onto outdoor patios, but a new University of Georgia study in collaboration with the Centers for Disease Control and Prevention suggests that these outdoor smoking areas might be creating a new health hazard.
The study, thought to be the first to assess levels of a nicotine byproduct known as cotinine in nonsmokers exposed to second-hand smoke outdoors, found levels up to 162 percent greater than in the control group. The results appear in the November issue of the Journal of Occupational and Environmental Hygiene.
“Indoor smoking bans have helped to create more of these outdoor environments where people are exposed to secondhand smoke,” said study co-author Luke Naeher, associate professor in the UGA College of Public Health. “We know from our previous study that there are measurable airborne levels of secondhand smoke in these environments, and we know from this study that we can measure internal exposure.
“Secondhand smoke contains several known carcinogens and the current thinking is that there is no safe level of exposure,” he added. “So the levels that we are seeing are a potential public health issue.”
Athens-Clarke County, Ga., enacted an indoor smoking ban in 2005, providing Naeher and his colleagues and ideal environment for their study. The team recruited 20 non-smoking adults and placed them in one of three environments: outside bars, outside restaurants and, for the control group, outside the UGA main library. Immediately before and after the six-hour study period, the volunteers gave a saliva sample that was tested for levels of cotinine, a byproduct of nicotine and a commonly used marker of tobacco exposure.
The team found an average increase in cotinine of 162 percent for the volunteers stationed at outdoor seating and standing areas at bars, a 102 percent increase for those outside of restaurants and a 16 percent increase for the control group near the library.
Naeher acknowledges that an exposure of six-hours is greater than what an average patron would experience but said that employees can be exposed for even longer periods.
“Anyone who works in that environment—waitresses, waiters or bouncers—may be there for up to six hours or longer,” Naeher said. “Across the country, a large number of people are occupationally exposed to second-hand smoke in this way.”
Studies that measured health outcomes following indoor smoking bans have credited the bans with lowering rates of heart attacks and respiratory illness, but Naeher said that the health impacts of outdoor second-hand smoke are still unknown.
In Naeher’s study, cotinine levels in the volunteers at the bar setting saw their levels increase from an average pre-exposure level of 0.069 ng/ml (nanograms per milliliter) to an average post-exposure level of 0.182 ng/ml. The maximum value observed, however, was 0.959 ng/ml. To put that number into context, a widely cited study has determined that an average cotinine level of 0.4 ng/ml increases lung cancer deaths by 1 for every 1,000 people and increases heart disease deaths by 1 for every 100 people.
Still, the researchers caution that it’s too early to draw policy conclusions from their findings. Cotinine is a marker of exposure to tobacco, Naeher said, but is not a carcinogen. The team is currently planning a study that would measure levels of a molecule known as NNAL, which is a marker of tobacco exposure and a known carcinogen, in people exposed to second-hand smoke outdoors.
“Our study suggests that there is reason to be concerned about second-hand smoke levels outdoors,” said study co-author Gideon St. Helen, who is pursuing his Ph.D. through the university’s Interdisciplinary Toxicology Program, “and our findings are an incentive for us to do further studies to see what the effects of those levels are.”
The study was funded by the Northeast (Georgia) Health District, the Athens (Georgia) Community Wellness Council and the Athens Tobacco Prevention Coalition.
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Thursday, November 19, 2009
Saturday, November 14, 2009
Holiday plants best for looking pretty, not eating
University of Georgia horticulturalist Paul Thomas can’t think of any common gift plants that are necessarily poisonous -- most of the poisonous plants are those cut for Christmas decorations. He can, however, think of one that will light a child’s or pet’s mouth on fire.
Ornamental peppers sold around the holidays come in merry white and Christmas red. And these, he said, are usually bred from some of the hottest peppers on the market.
“They can be, and often are, flaming, wish-you-were-dead hot,” Thomas said.
Peppers can add interest to a table or garden area. But, anyone who has children should purchase them with caution.
“Keep in mind, if you decided to go with ornamental peppers, that they’re not going to kill a child, but you’re going to have a very unhappy baby or child if they eat them,” Thomas said. “They’re not going to understand they bit into a hot pepper. They’re just going to panic.”
The best solution, as with any plant, is to keep them out of the reach of children.
Poisonous plants
Parents and others who may have children over for the holidays should watch out for a few plants commonly used as decoration that are poisonous. These include amaryllis, calla lilies, English ivy, mistletoe, holly, juniper, lantana and yew, according to the UGA Extension publication “Poisonous Plants in the Landscape”.
Poisonous parts include:
• Amaryllis – the bulbs and seeds
• Calla lily – all parts
• English ivy – leaves, stem and fruit
• Holly – berries
• Juniper – berry-like seeds
• Lantana – fruit
• Mistletoe – berries
• Yew – berries and foliage
“The term poisonous does not imply that the plant is fatal,” said Gary Wade, a UGA Extension horticulturist. “Some plants may be only mildly toxic and may cause stomach ache or mild irritation of the mouth and throat when ingested.”
Prevention is the best medicine when it comes to poison, he said. Keep an eye on what children, especially babies, are chewing on, and keep them away from plants.
In case of a poison emergency or to get poison information, always keep the Georgia Poison Center number near your telephone. They can be contacted at (800) 222-1222 or (404) 616-9000. For general information, visit their Web site at www.georgiapoisoncenter.org.
If a poisoning occurs and the person is having trouble breathing, experiencing seizures or won’t wake up, call 9-1-1 immediately.
Pretty poinsettias
Poinsettias, despite their reputation, aren’t poisonous, Thomas said.
“They won’t even make a cat, dog or a child sick if they do eat a leaf or get sap on their skin,” Thomas said.
Some people will itch when they come in contact with poinsettias. This is because they’re having an allergic reaction to the latex found in the plants.
Poinsettia sap can be irritating if it gets in the eyes or on sensitive skin. If this happens, wash the affected area immediately with water.
By Stephanie Schupska
University of Georgia
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Ornamental peppers sold around the holidays come in merry white and Christmas red. And these, he said, are usually bred from some of the hottest peppers on the market.
“They can be, and often are, flaming, wish-you-were-dead hot,” Thomas said.
Peppers can add interest to a table or garden area. But, anyone who has children should purchase them with caution.
“Keep in mind, if you decided to go with ornamental peppers, that they’re not going to kill a child, but you’re going to have a very unhappy baby or child if they eat them,” Thomas said. “They’re not going to understand they bit into a hot pepper. They’re just going to panic.”
The best solution, as with any plant, is to keep them out of the reach of children.
Poisonous plants
Parents and others who may have children over for the holidays should watch out for a few plants commonly used as decoration that are poisonous. These include amaryllis, calla lilies, English ivy, mistletoe, holly, juniper, lantana and yew, according to the UGA Extension publication “Poisonous Plants in the Landscape”.
Poisonous parts include:
• Amaryllis – the bulbs and seeds
• Calla lily – all parts
• English ivy – leaves, stem and fruit
• Holly – berries
• Juniper – berry-like seeds
• Lantana – fruit
• Mistletoe – berries
• Yew – berries and foliage
“The term poisonous does not imply that the plant is fatal,” said Gary Wade, a UGA Extension horticulturist. “Some plants may be only mildly toxic and may cause stomach ache or mild irritation of the mouth and throat when ingested.”
Prevention is the best medicine when it comes to poison, he said. Keep an eye on what children, especially babies, are chewing on, and keep them away from plants.
In case of a poison emergency or to get poison information, always keep the Georgia Poison Center number near your telephone. They can be contacted at (800) 222-1222 or (404) 616-9000. For general information, visit their Web site at www.georgiapoisoncenter.org.
If a poisoning occurs and the person is having trouble breathing, experiencing seizures or won’t wake up, call 9-1-1 immediately.
Pretty poinsettias
Poinsettias, despite their reputation, aren’t poisonous, Thomas said.
“They won’t even make a cat, dog or a child sick if they do eat a leaf or get sap on their skin,” Thomas said.
Some people will itch when they come in contact with poinsettias. This is because they’re having an allergic reaction to the latex found in the plants.
Poinsettia sap can be irritating if it gets in the eyes or on sensitive skin. If this happens, wash the affected area immediately with water.
By Stephanie Schupska
University of Georgia
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Monday, March 02, 2009
Study suggests Surface Water Contaminated with Salmonella More Common than ThoughtS
A new University of Georgia study suggests that health agencies investigating Salmonella illnesses should consider untreated surface water as a possible source of contamination.
Researchers, whose results appear in the March issue of the journal Applied and Environmental Microbiology, tested water over a one-year period in rivers and streams in a region of south Georgia known for its high rate of sporadic salmonella cases. The team found Salmonella in 79 percent of water samples, with the highest concentrations and the greatest diversity of strains in the summer and after rainfall.
“Streams are not routinely tested for Salmonella, and our finding is an indication that many more could be contaminated than people realize,” said Erin Lipp, associate professor in the UGA College of Public Health. “We found our highest numbers in the summer months, and this is also the time when most people get sick.”
Lipp, who co-authored the study with former UGA graduate student Bradd Haley and Dana Cole in the Georgia Division of Public Health, said that although contaminated water used to irrigate or wash produce has been linked to several well-publicized outbreaks of salmonellosis in recent years, the environmental factors that influence Salmonella levels in natural waters are not well understood. She said understanding how Salmonella levels change in response to variables such as temperature and rainfall are critical to predicting—and ultimately preventing—the waterborne transmission of the bacteria.
The team studied streams in the upper reaches of the Suwannee River Basin, which begins in south Georgia and flows into central Florida. The study area contains a mix of forested lands, row crops, pasturelands, wetlands and small cities. The researchers chose sampling sites near a variety of those environments but found little variation in Salmonella concentrations by location. The diversity of Salmonella strains, however, was highest near a farm containing cattle and a pivot irrigation system, suggesting that close proximity to livestock and agriculture increase the risk of contamination. The researchers also found a strong and direct correlation between rainfall for the two days preceding sample collection and the concentration of Salmonella, suggesting that runoff contributes to the contamination.
Salmonella can be found in the intestinal tracts of several species of animals and in humans. The bacteria are shed in feces, but Lipp said recent data suggest that they can persist and possibly grow in water if given the right conditions. Her study found that the diversity and concentration of Salmonella increased as temperatures increased. The highest concentrations and greatest diversity of strains were found in August, the warmest month of the year. Lipp adds that her study, which was funded by the National Oceanic and Atmospheric Administration Joint Program on Climate Variability and Human Health, lends support to the idea that Salmonella illnesses could increase as a result of global warming.
Lipp notes that her study area had 58 cases of Salmonella illness per 100,000 people in 2007, the last year for which figures are available, compared to a state average of 22 cases per 100,000 people and a national average of 15 cases per 100,000 people. She said the exact mechanisms by which people in her study area are being exposed to environmental Salmonella are unclear, but the most commonly detected strain in the studied streams was among the top ten associated with human infections in the health district. The porous nature of the soil in the study area means that surface water and groundwater are prone to mixing, especially after rainfalls, and Lipp said that poorly sited wells might be a factor in many illnesses. Another possibility, especially common among children, is so called incidental exposure by which people become infected with the bacteria when playing in or near contaminated waterways.
“Understanding the environmental factors that contribute to salmonella illnesses can guide our efforts to educate people about how they can avoid being sickened through the proper construction and maintenance of wells, basic hygiene such as hand washing and good food safety practices,” Lipp said. “We also have the potential to decrease the likelihood of larger outbreaks related to produce, because in many cases contaminated irrigation water, and not the produce itself, may be the cause of the outbreak.”
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Researchers, whose results appear in the March issue of the journal Applied and Environmental Microbiology, tested water over a one-year period in rivers and streams in a region of south Georgia known for its high rate of sporadic salmonella cases. The team found Salmonella in 79 percent of water samples, with the highest concentrations and the greatest diversity of strains in the summer and after rainfall.
“Streams are not routinely tested for Salmonella, and our finding is an indication that many more could be contaminated than people realize,” said Erin Lipp, associate professor in the UGA College of Public Health. “We found our highest numbers in the summer months, and this is also the time when most people get sick.”
Lipp, who co-authored the study with former UGA graduate student Bradd Haley and Dana Cole in the Georgia Division of Public Health, said that although contaminated water used to irrigate or wash produce has been linked to several well-publicized outbreaks of salmonellosis in recent years, the environmental factors that influence Salmonella levels in natural waters are not well understood. She said understanding how Salmonella levels change in response to variables such as temperature and rainfall are critical to predicting—and ultimately preventing—the waterborne transmission of the bacteria.
The team studied streams in the upper reaches of the Suwannee River Basin, which begins in south Georgia and flows into central Florida. The study area contains a mix of forested lands, row crops, pasturelands, wetlands and small cities. The researchers chose sampling sites near a variety of those environments but found little variation in Salmonella concentrations by location. The diversity of Salmonella strains, however, was highest near a farm containing cattle and a pivot irrigation system, suggesting that close proximity to livestock and agriculture increase the risk of contamination. The researchers also found a strong and direct correlation between rainfall for the two days preceding sample collection and the concentration of Salmonella, suggesting that runoff contributes to the contamination.
Salmonella can be found in the intestinal tracts of several species of animals and in humans. The bacteria are shed in feces, but Lipp said recent data suggest that they can persist and possibly grow in water if given the right conditions. Her study found that the diversity and concentration of Salmonella increased as temperatures increased. The highest concentrations and greatest diversity of strains were found in August, the warmest month of the year. Lipp adds that her study, which was funded by the National Oceanic and Atmospheric Administration Joint Program on Climate Variability and Human Health, lends support to the idea that Salmonella illnesses could increase as a result of global warming.
Lipp notes that her study area had 58 cases of Salmonella illness per 100,000 people in 2007, the last year for which figures are available, compared to a state average of 22 cases per 100,000 people and a national average of 15 cases per 100,000 people. She said the exact mechanisms by which people in her study area are being exposed to environmental Salmonella are unclear, but the most commonly detected strain in the studied streams was among the top ten associated with human infections in the health district. The porous nature of the soil in the study area means that surface water and groundwater are prone to mixing, especially after rainfalls, and Lipp said that poorly sited wells might be a factor in many illnesses. Another possibility, especially common among children, is so called incidental exposure by which people become infected with the bacteria when playing in or near contaminated waterways.
“Understanding the environmental factors that contribute to salmonella illnesses can guide our efforts to educate people about how they can avoid being sickened through the proper construction and maintenance of wells, basic hygiene such as hand washing and good food safety practices,” Lipp said. “We also have the potential to decrease the likelihood of larger outbreaks related to produce, because in many cases contaminated irrigation water, and not the produce itself, may be the cause of the outbreak.”
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Thursday, February 19, 2009
Link Between Unexploded Munitions in Oceans and Cancer-Causing Toxins Determined
During a research trip to Puerto Rico, ecologist James Porter took samples from underwater nuclear bomb target USS Killen, expecting to find evidence of radioactive matter – instead he found a link to cancer. Data revealed that the closer corals and marine life were to unexploded bombs from the World War II vessel and the surrounding target range, the higher the rates of carcinogenic materials.
“Unexploded bombs are in the ocean for a variety of reasons – some were duds that did not explode, others were dumped in the ocean as a means of disposal,” said Porter. “And we now know that these munitions are leaking cancer-causing materials and endangering sea life.”
These findings will be presented at the Second International Dialogue on Underwater Munitions on February 25-27 in Honolulu. Data has been gathered since 1999 on the eastern end of the Isla de Vieques, Puerto Rico – a land and sea area that was used as a naval gunnery and bombing range from 1943-2003. Research revealed that marine life including reef-building corals, feather duster worms and sea urchins closest to the bomb and bomb fragments had the highest levels of toxicity. In fact, carcinogenic materials were found in concentrations up to 100,000 times over established safe limits. This danger zone covered a span of up to two meters from the bomb and its fragments.
According to research conducted in Vieques, residents here have a 23% higher cancer rate than do Puerto Rican mainlanders. Porter said a future step will be “to determine the link from unexploded munitions to marine life to the dinner plate.”
While Porter believes every nation with a coastline has problems with unexploded munitions, there is a solution.
“With the creation of the Ordinance Recovery System, we now have a way to safely remove unexploded munitions,” he said.
The machine picks up unexploded bombs off the sea floor and delivers them safely to a lift basket for surface disposal or deep sea burial. It is operated remotely with proportional toggle switches that allow much more fine control of the delicate undersea operation than an on/off button. The system relies on an underwater hydraulic system designed James Barton, president of Underwater Ordinance Recovery, Inc., with the technical expertise of machinists at the UGA instrument shop.
“When you remove the bomb, you remove the problem – but you’ve got to pick it up,” said Porter.
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“Unexploded bombs are in the ocean for a variety of reasons – some were duds that did not explode, others were dumped in the ocean as a means of disposal,” said Porter. “And we now know that these munitions are leaking cancer-causing materials and endangering sea life.”
These findings will be presented at the Second International Dialogue on Underwater Munitions on February 25-27 in Honolulu. Data has been gathered since 1999 on the eastern end of the Isla de Vieques, Puerto Rico – a land and sea area that was used as a naval gunnery and bombing range from 1943-2003. Research revealed that marine life including reef-building corals, feather duster worms and sea urchins closest to the bomb and bomb fragments had the highest levels of toxicity. In fact, carcinogenic materials were found in concentrations up to 100,000 times over established safe limits. This danger zone covered a span of up to two meters from the bomb and its fragments.
According to research conducted in Vieques, residents here have a 23% higher cancer rate than do Puerto Rican mainlanders. Porter said a future step will be “to determine the link from unexploded munitions to marine life to the dinner plate.”
While Porter believes every nation with a coastline has problems with unexploded munitions, there is a solution.
“With the creation of the Ordinance Recovery System, we now have a way to safely remove unexploded munitions,” he said.
The machine picks up unexploded bombs off the sea floor and delivers them safely to a lift basket for surface disposal or deep sea burial. It is operated remotely with proportional toggle switches that allow much more fine control of the delicate undersea operation than an on/off button. The system relies on an underwater hydraulic system designed James Barton, president of Underwater Ordinance Recovery, Inc., with the technical expertise of machinists at the UGA instrument shop.
“When you remove the bomb, you remove the problem – but you’ve got to pick it up,” said Porter.
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Thursday, February 12, 2009
Salmonella Recalls: Don't be Afraid, be Informed
The Centers for Disease Control and Prevention and the Food and Drug Administration advise consumers not to eat peanut products made with peanut butter or peanut paste made at the Peanut Corporation of America facility in Blakely, Ga. More than 1,300 products ranging from cookies and ice cream to trail mix and pet food have been recalled due to a nation-wide salmonella outbreak connected to the facility.
Elizabeth Andress, food safety specialist with University of Georgia Cooperative Extension, offers advice on how to handle the outbreak:
What should I do with peanut products in my cabinets?
Hold on to unexpired foods not on the recall list until you know more. If you don’t see a product on the recall list you can double check by visiting the company’s Web site or calling customer service. Many companies have disclosure statements on the Web letting consumers know if they have not purchased products from Peanut Corporation of America. If you have some products that don’t show up on the recall list, and manufacturer Web sites don’t reveal where the nuts came from, hang on to them until we learn more. However, if you have a family with children who may grab snacks without asking, you may have to make different choices about whether to keep them in cabinets.
Where can I find a list of recalls?
Check with the FDA’s information line (888-723-3366) or CDC’s consumer information hotline (800-232-4636) for questions. Or go online for a complete list of all products affected: www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm.
What should I do with recalled products?
Take products back to the store where you purchased them. Most stores are offering refunds. Some recalled products, like those sold as fundraisers, can’t be returned to stores. You can also contact the manufacturer and request a refund. Unlike a salmonella scare from chicken and eggs, the peanut-related products involved in the recall cannot be heated to kill the bacteria. So, your only real protection is to discard the item in question. Be sure to wash your hands after touching a contaminated product.
What is safe?
All major brands of peanut butter sold in consumer packages are not affected. But, some in-store, grind-your-own peanut butter supplies may be tainted. If eating out, ask your waiter or chef if certain foods contain peanuts and learn the source of those nuts. If they can’t tell you, you may want to make another choice. The American Peanut Council has a list of safe products on their Web site at peanutsusa.com. According to the list, M&Ms, Reese’s, Snickers, Girl Scout Cookies and Lance crackers are all safe to eat, as well as many other products.
Should I check all food labels?
Yes. Read product labels for peanut ingredients. Some common foods that contain peanuts and peanut products are baked goods such as cakes, cookies and pie and pastry crusts; breakfast cereals, including granolas; candy, especially chocolates and nougat; chili and pasta sauces; crackers; ethnic cuisines, especially African, Chinese, Thai and Mexican; ice creams and frozen yogurts; trail mix; and seasoning mixes.
What is salmonella? Salmonella bacteria live in the intestinal tracts of humans and other animals, including birds. Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. Foods may also become contaminated by the hands of an infected person who does not wash their hands after using the bathroom. Contaminated foods usually look and smell normal.
What are symptoms of salmonella posioning? If you think you’ve gotten sick from eating a contaminated product, contact your doctor. You will usually experience vomiting, fever and abdominal cramps within 12 to 72 hours after exposure. This can last about 4 to 7 days without treatment other than fluids to combat dehydration. Infants, elderly individuals and people with compromised immune systems are more likely to suffer severe infections that can spread from intestines into the blood stream and can lead to death.
How do I treat salmonella poisoning?
Drink plenty of fluids to keep your body hydrated. People with severe diarrhea may require rehydration with intravenous fluids. People who have salmonellosis should not prepare food or pour water for others until the diarrhea has cleared up.
Are there long-term consequences to a salmonella infection?
Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of people with salmonella develop pain in their joints, irritation of the eyes and painful urination. This is called Reiter's syndrome. It can last for months or years, and can lead to chronic arthritis, which is difficult to treat. Antibiotic treatment does not make a difference in whether the person develops arthritis.
By April Sorrow
University of Georgia
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Elizabeth Andress, food safety specialist with University of Georgia Cooperative Extension, offers advice on how to handle the outbreak:
What should I do with peanut products in my cabinets?
Hold on to unexpired foods not on the recall list until you know more. If you don’t see a product on the recall list you can double check by visiting the company’s Web site or calling customer service. Many companies have disclosure statements on the Web letting consumers know if they have not purchased products from Peanut Corporation of America. If you have some products that don’t show up on the recall list, and manufacturer Web sites don’t reveal where the nuts came from, hang on to them until we learn more. However, if you have a family with children who may grab snacks without asking, you may have to make different choices about whether to keep them in cabinets.
Where can I find a list of recalls?
Check with the FDA’s information line (888-723-3366) or CDC’s consumer information hotline (800-232-4636) for questions. Or go online for a complete list of all products affected: www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm.
What should I do with recalled products?
Take products back to the store where you purchased them. Most stores are offering refunds. Some recalled products, like those sold as fundraisers, can’t be returned to stores. You can also contact the manufacturer and request a refund. Unlike a salmonella scare from chicken and eggs, the peanut-related products involved in the recall cannot be heated to kill the bacteria. So, your only real protection is to discard the item in question. Be sure to wash your hands after touching a contaminated product.
What is safe?
All major brands of peanut butter sold in consumer packages are not affected. But, some in-store, grind-your-own peanut butter supplies may be tainted. If eating out, ask your waiter or chef if certain foods contain peanuts and learn the source of those nuts. If they can’t tell you, you may want to make another choice. The American Peanut Council has a list of safe products on their Web site at peanutsusa.com. According to the list, M&Ms, Reese’s, Snickers, Girl Scout Cookies and Lance crackers are all safe to eat, as well as many other products.
Should I check all food labels?
Yes. Read product labels for peanut ingredients. Some common foods that contain peanuts and peanut products are baked goods such as cakes, cookies and pie and pastry crusts; breakfast cereals, including granolas; candy, especially chocolates and nougat; chili and pasta sauces; crackers; ethnic cuisines, especially African, Chinese, Thai and Mexican; ice creams and frozen yogurts; trail mix; and seasoning mixes.
What is salmonella? Salmonella bacteria live in the intestinal tracts of humans and other animals, including birds. Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. Foods may also become contaminated by the hands of an infected person who does not wash their hands after using the bathroom. Contaminated foods usually look and smell normal.
What are symptoms of salmonella posioning? If you think you’ve gotten sick from eating a contaminated product, contact your doctor. You will usually experience vomiting, fever and abdominal cramps within 12 to 72 hours after exposure. This can last about 4 to 7 days without treatment other than fluids to combat dehydration. Infants, elderly individuals and people with compromised immune systems are more likely to suffer severe infections that can spread from intestines into the blood stream and can lead to death.
How do I treat salmonella poisoning?
Drink plenty of fluids to keep your body hydrated. People with severe diarrhea may require rehydration with intravenous fluids. People who have salmonellosis should not prepare food or pour water for others until the diarrhea has cleared up.
Are there long-term consequences to a salmonella infection?
Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of people with salmonella develop pain in their joints, irritation of the eyes and painful urination. This is called Reiter's syndrome. It can last for months or years, and can lead to chronic arthritis, which is difficult to treat. Antibiotic treatment does not make a difference in whether the person develops arthritis.
By April Sorrow
University of Georgia
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Friday, December 05, 2008
Have a Happy Lead-Free Holiday
We often hear reports about lead in toys, electrical cords, holiday lights and artificial Christmas trees this time of year. Lead poisoning is very dangerous. Make every attempt to reduce exposure to lead hazards for you and your family.
Lead poisoning damages the brain and central nervous system, which can lead to learning disabilities, seizures or even death. Children are at greatest risk of exposure because they’re more likely to touch things and then put their contaminated hands into their mouths.
Lead may be found in the paint on some imported toys or in some plastics. Using lead in house paint, children’s products, dishes and cookware was banned in the United States in 1978. Lead is still used in other countries and may be found on some imported toys.
Lead may also be in certain plastics where it is used to soften it and make it more flexible. As the plastic is exposed to sunlight, air or detergents, the bond between the lead and plastics breaks down and forms harmful dust.
If you think your child has been exposed to a toy containing lead, remove the toy immediately and ask your healthcare provider about getting your child tested for lead. There will be no visible symptoms of lead poisoning. For information on toy recalls, go to www.cpsc.gov or call (800) 638-2772.
Manufacturers may use lead as part of the polyvinyl chloride insulation around the wiring on strings of lights or the branches of artificial trees. Lead helps stabilize PVC so it doesn’t crack or crumble with age. It also acts as a fire retardant.
To reduce the lead dangers in your home during the holidays, wash your hands after hanging lights and decorations. If you own an older artificial tree and lights, replace them. When shopping for a new tree and lights, be sure to read the warning labels to determine if the products contain lead.
To further reduce your family’s exposure to lead:
Place a doormat by all outside doors and remove shoes outside to prevent tracking in lead dust.
Keep areas where children play clean and dust-free.
Leave lead-based paint undisturbed if it is in good condition.
Use lead-safe practices when removing paint, or hire a professional.
Eat a balanced diet rich in calcium and iron.
While there are many different sources of lead, the primary source of lead poisoning in children is still lead-based paint. There are do-it-yourself lead testing kits available, however, they aren’t very reliable and don’t indicate how much lead is present.
Contact your local University of Georgia Cooperative Extension office at 1-800-ASK-UGA1 for more information on how to safely remove lead from your home.
By Pamela Turner
University of Georgia
Pamela Turner is an Extension housing specialist with the University of Georgia College of Family and Consumer Sciences.
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Lead poisoning damages the brain and central nervous system, which can lead to learning disabilities, seizures or even death. Children are at greatest risk of exposure because they’re more likely to touch things and then put their contaminated hands into their mouths.
Lead may be found in the paint on some imported toys or in some plastics. Using lead in house paint, children’s products, dishes and cookware was banned in the United States in 1978. Lead is still used in other countries and may be found on some imported toys.
Lead may also be in certain plastics where it is used to soften it and make it more flexible. As the plastic is exposed to sunlight, air or detergents, the bond between the lead and plastics breaks down and forms harmful dust.
If you think your child has been exposed to a toy containing lead, remove the toy immediately and ask your healthcare provider about getting your child tested for lead. There will be no visible symptoms of lead poisoning. For information on toy recalls, go to www.cpsc.gov or call (800) 638-2772.
Manufacturers may use lead as part of the polyvinyl chloride insulation around the wiring on strings of lights or the branches of artificial trees. Lead helps stabilize PVC so it doesn’t crack or crumble with age. It also acts as a fire retardant.
To reduce the lead dangers in your home during the holidays, wash your hands after hanging lights and decorations. If you own an older artificial tree and lights, replace them. When shopping for a new tree and lights, be sure to read the warning labels to determine if the products contain lead.
To further reduce your family’s exposure to lead:
Place a doormat by all outside doors and remove shoes outside to prevent tracking in lead dust.
Keep areas where children play clean and dust-free.
Leave lead-based paint undisturbed if it is in good condition.
Use lead-safe practices when removing paint, or hire a professional.
Eat a balanced diet rich in calcium and iron.
While there are many different sources of lead, the primary source of lead poisoning in children is still lead-based paint. There are do-it-yourself lead testing kits available, however, they aren’t very reliable and don’t indicate how much lead is present.
Contact your local University of Georgia Cooperative Extension office at 1-800-ASK-UGA1 for more information on how to safely remove lead from your home.
By Pamela Turner
University of Georgia
Pamela Turner is an Extension housing specialist with the University of Georgia College of Family and Consumer Sciences.
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www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Saturday, June 07, 2008
UGA Given $4.1 Million to Study Disappearing Bees
Almost half the bee colonies in the United States died last winter. Many were the result of a disorder that causes the colony to literally collapse. Using a $4.1 million grant from the U.S. Department of Agriculture, scientists at the University of Georgia hope to find solutions to the problem that is killing bees in 36 states.
“Our long-term goal is to restore large and diverse populations of managed bee pollinators across the U.S. to sustain natural and agricultural plant communities,” said Keith Delaplane, an entomologist with the UGA College of Agricultural and Environmental Sciences. Delaplane will direct the four-year Coordinated Agriculture Project (CAP) that is part of a National Research Initiative funded through the USDA Cooperative State Research, Education and Extension Service.
A multidisciplinary team of researchers and extension specialists representing 17 states will be working on the project. The 19-member team will include specialists in epidemiology, virology, pathology, ecology, toxicology, bee biology, apiculture and integrated pest management.
The team will study colony collapse disorder. First identified in November 2006, CCD expresses itself in bee colonies where foragers have abandoned the nest. This leaves behind large quantities of untended young bees and honey.
Normally, weakened colonies are robbed clean by neighboring bees. When a colony is decimated by CCD the untended honey may remain untouched.
Scientists believe a combination of factors contribute to the phenomenon including pesticide exposure, environmental and nutritional stresses, new or reemerging pathogens and a new virus that targets the bees' immune systems.
“At this point it’s more forensic science than experimental science,” Delaplane said. “We have a set of symptoms but we don’t understand cause and effect.”
Initial research will focus on determining which of the factors are contributing causes of CCD, either individually or in combination.
“We are trying to look at CCD from every angle, address it with research and deliver the knowledge to clientele groups who need answers,” he said. “Expectations are high.”
After research is complete, the research team hopes to have some practical answers for beekeepers and growers of crops that rely on bees for pollination. Plans include developing best management practice guides, breeding strains of bees with genetic resistance to parasites and pathogens, improving the regulatory framework for better protection against pathogens, pests and parasites and creating Web-based distribution of science-based information on bee health and CCD. They are also laying the groundwork for a bee stock registry.
Honeybees pollinate about a third of the nation’s food supply and add $15 billion annually to U.S. crops. They pollinate 130 different fruits, vegetables and nuts including almonds, apples, avocados, blackberries, blueberries, broccoli, carrots, cherries, cucumbers, onions, peaches and soybeans.
Although they are an essential part of crop production, the impact of the honeybee pollination on human beings is not a matter of life or death, Delaplane said.
“More human calories are supplied by wind-pollinated cereals like wheat and rice,” he said. “However, when economies improve we see an increase in the consumption of meat and dairy products and bee-pollinated fruits like melons and berries.”
A comparative example is the difference in U.S. diets and those in countries like Sudan, he said. “That difference is largely explained by bee-pollinated crops,” he said.
While there are other bee pollinators, honeybees are the most prolific and easiest to manage for the large scale pollination the agriculture industry requires. In California, the almond crop alone needs 1.3 million bee colonies, about half of all honey bees in the country.
The number of managed bee colonies has dropped from five million in the 1940s to half that number today. To meet demand, commercial beekeepers truck bees to provide pollination services.
In addition to UGA, the institutions participating in the grant project are Connecticut Agricultural Experiment Station, Cornell University, Illinois Natural History Survey, North Carolina State University, Kentucky State University, Michigan State University, Penn State University, Purdue University, University of California-Riverside, University of Maine, University of Massachusetts, University of Minnesota, University of Nebraska, University of Tennessee, USDA ARS Weslaco, Texas and Washington State University.
by April Sorrow
University of Georgia
April Sorrow is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
“Our long-term goal is to restore large and diverse populations of managed bee pollinators across the U.S. to sustain natural and agricultural plant communities,” said Keith Delaplane, an entomologist with the UGA College of Agricultural and Environmental Sciences. Delaplane will direct the four-year Coordinated Agriculture Project (CAP) that is part of a National Research Initiative funded through the USDA Cooperative State Research, Education and Extension Service.
A multidisciplinary team of researchers and extension specialists representing 17 states will be working on the project. The 19-member team will include specialists in epidemiology, virology, pathology, ecology, toxicology, bee biology, apiculture and integrated pest management.
The team will study colony collapse disorder. First identified in November 2006, CCD expresses itself in bee colonies where foragers have abandoned the nest. This leaves behind large quantities of untended young bees and honey.
Normally, weakened colonies are robbed clean by neighboring bees. When a colony is decimated by CCD the untended honey may remain untouched.
Scientists believe a combination of factors contribute to the phenomenon including pesticide exposure, environmental and nutritional stresses, new or reemerging pathogens and a new virus that targets the bees' immune systems.
“At this point it’s more forensic science than experimental science,” Delaplane said. “We have a set of symptoms but we don’t understand cause and effect.”
Initial research will focus on determining which of the factors are contributing causes of CCD, either individually or in combination.
“We are trying to look at CCD from every angle, address it with research and deliver the knowledge to clientele groups who need answers,” he said. “Expectations are high.”
After research is complete, the research team hopes to have some practical answers for beekeepers and growers of crops that rely on bees for pollination. Plans include developing best management practice guides, breeding strains of bees with genetic resistance to parasites and pathogens, improving the regulatory framework for better protection against pathogens, pests and parasites and creating Web-based distribution of science-based information on bee health and CCD. They are also laying the groundwork for a bee stock registry.
Honeybees pollinate about a third of the nation’s food supply and add $15 billion annually to U.S. crops. They pollinate 130 different fruits, vegetables and nuts including almonds, apples, avocados, blackberries, blueberries, broccoli, carrots, cherries, cucumbers, onions, peaches and soybeans.
Although they are an essential part of crop production, the impact of the honeybee pollination on human beings is not a matter of life or death, Delaplane said.
“More human calories are supplied by wind-pollinated cereals like wheat and rice,” he said. “However, when economies improve we see an increase in the consumption of meat and dairy products and bee-pollinated fruits like melons and berries.”
A comparative example is the difference in U.S. diets and those in countries like Sudan, he said. “That difference is largely explained by bee-pollinated crops,” he said.
While there are other bee pollinators, honeybees are the most prolific and easiest to manage for the large scale pollination the agriculture industry requires. In California, the almond crop alone needs 1.3 million bee colonies, about half of all honey bees in the country.
The number of managed bee colonies has dropped from five million in the 1940s to half that number today. To meet demand, commercial beekeepers truck bees to provide pollination services.
In addition to UGA, the institutions participating in the grant project are Connecticut Agricultural Experiment Station, Cornell University, Illinois Natural History Survey, North Carolina State University, Kentucky State University, Michigan State University, Penn State University, Purdue University, University of California-Riverside, University of Maine, University of Massachusetts, University of Minnesota, University of Nebraska, University of Tennessee, USDA ARS Weslaco, Texas and Washington State University.
by April Sorrow
University of Georgia
April Sorrow is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.
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