Storm victims need to be vigilant about avoiding tetanus and mold, and protecting food safety

As storm and and flood cleanup continues, Kentuckians need to be vigilant about tetanus, mold and food safety, the state Department for Public Health warns.

Regarding tetanus, the DPH recommends avoiding contact with flood waters, which can be a risk for contracting the disease for people who have open wounds.

Mold can develop in homes that have been flooded, but air conditioners or dehumidifiers can help prevent mold growth, the DPH advises. When cleaning affected areas, wear safety goggles, rubber boots and waterproof gloves. In areas of heavy mold growth, a respirator or suitable mask is advised.

The DPH recommends removing all items that have been wet for more than 48 hours and cannot be dried or cleaned. Mold can be removed from hard surfaces using cleaners, soap and water or a bleach solution of no more than 1 cup of bleach in 1 gallon of water. Severe cases should be cleaned by experts.

When it comes to food safety, a full freezer will keep its temperature for 48 hours. A freezer that is half full will maintain its temperature for 24 hours. Refrigerated foods are safe as long as the power is not out for more than four hours. Any perishable food that has been above 40 degree for more than two hours should be discarded.

Freezer and refrigerators should be cleaned with a solution of 2 tablespoons baking soda dissolved in 1 quart of warm water. (Read more)

Kentucky gets an 'F' for how it handles food-borne illnesses

Kentucky is one of 13 states to receive an "F" for the way it handles food-borne illnesses, the Lexington Herald-Leader's Mary Meehan reports.

The Center for Science in the Public Interest report looked at data from the Centers for Disease and Prevention from 1998 to 2007. Ironically, the report gave the highest letter grades to the states that had the highest incidences of food-borne illness. "Those states are the most likely to have robust detection and reporting systems," the CSPI concluded.

"States that aggressively investigate outbreaks and report them to CDC can help nail down the foods that are responsible for making people sick," said CSPI Food Safety Director Caroline Smith DeWaal. "But when states aren't detecting outbreaks, interviewing victims, identifying suspect food sources, or connecting with federal officials, outbreaks can grow larger and more frequent."

During the period of study, Kentucky only reported 25 outbreaks, resulting in 193 people getting ill. Of those outbreaks, 75 percent involved 26 to 50 people, Meehan reports.

Dr. William Hacker, commissioner of the Kentucky Department for Public Health, said sizable changes have been made in the past five years, including hiring 18 epidemiologists to help prevent and study outbreaks. "I believe the report doesn't actively reflect what is happening in Kentucky," he said.

Seven states, including Florida, Hawaii, Maryland, Minnesota, Oregon, Washington and Wyoming, were given "A" grades. Kentucky, Arizona, Arkansas, Louisiana, Mississippi, Missouri, Nebraska, New Mexico, Oklahoma, South Carolina, Texas and West Virginia all received failing grades. The study noted the states with the lowest grades are in climates "conducive to pathogen growth." (Read more)

For a fact sheet on new legislation that addresses gaps in outbreak reporting, click here.