Health Matters WBOP January 2016 | Page 2

Taking the barb out of the barbeque this summer What better way to enjoy summer than to eat outdoors? Before you fire up the barbeque and whip up a salad – take a minute to ensure you, your friends and family will be safe from the misery of food poisoning. Every year lots of New Zealanders get foodborne illnesses and many are caused by unsafe food handling practices in the home. “Whether you go on a picnic, barbeque or camping trip – you’ll be taking your food out of the fridge or freezer. As soon as the temperature of the food begins to rise, bacteria in the food can multiply and this could be a risk,” says Medical Officer of Health, Dr Phil Shoemack. “Unless perishable food is handled properly, it can cause problems so keep hot food HOT and cold food COLD – or don’t keep it at all.” Cleaned the barbeque since last summer? A di rty barbeque is a haven for pests which love to spread bacteria so make sure it has been cleaned before you use it. Your hands and any utensils also need to be cleaned thoroughly (wash for 20 seconds, dry for 20 seconds) before and after preparing food. “Cross contamination from raw to cooked foods is one of the biggest risks,” says Dr Shoemack. “Be careful with knives, cutting boards, hands – anything used for raw and cooked foods and clean them thoroughly when moving from raw to cooked foods.” Preferably use different chopping boards for meat and other food. The golden rule for barbeques is that perishable foods should always be refrigerated until needed, which means removing food from the fridge or chilly bin only when you are ready to cook it on the barbeque. Also remember to ensure food is not packed into a chilly bin while it’s still warm - food cannot cool quickly enough in a chilly bin to prevent bacteria growing. “When cooking, always make sure chicken, pork, sausages and minced products like hamburger patties are cooked until the juices run clear – there should be no hint of pink. It can be better to pre-cook these foods,” he says. “When taking foods off the barbeque, use a clean plate, not the plate which held the raw meat. Also, introduce variety and healthier choices for your family and friends with the addition of options such as barbequed sweet corn, vegetarian kebabs, grilled eggplant or zucchini”. It’s simple – Clean, Cook, Cover, Chill. Toxic shellfish still unsafe to eat from the Bay of Plenty coastline Summer is a great time to relax and enjoy the Bay of Plenty beaches, but unfortunately locals and visitors to parts of the Bay of Plenty will not be able to enjoy one favourite water activity this year – shellfish collecting. Since late November in 2014 high levels of paralytic shellfish poison have been found in shellfish along a significant stretch of coastline. A health warning is therefore in place advising against the collection of shellfish from Otahu River at Whangamata, along the Bay of Plenty coast to Rogers Road, Pukehina. All harbours, estuaries and islands along this coastline are included in the warning. “Ongoing monitoring confirms continuing high levels of paralytic shellfish poison in shellfish along this coast. People should avoid collecting shellfish in these areas,” says Medical Officer of Health, Dr Phil Shoemack. The health warning applies to all bi-valve shellfish including mussels, pipi, tuatua, cockles, oysters, scallops as well as cat’s eyes, snails and kina (sea urchin). Paralytic shellfish poison is caused by natural toxins that are produced by algal blooms and accumulate in shellfish that feed on the algae. Shellfish containing toxic levels of paralytic shellfish poison don’t look or taste any different from shellfish that are safe to eat. Cooking or freezing the shellfish does not remove the toxin. Paua, crayfish and crabs can still be taken but as always, the gut should be removed before cooking or eating. Eating shellfish affected by paralytic shellfish toxin can cause numbness and tingling around the mouth, face, hands and feet; difficulty swallowing or breathing; dizziness; double vision; and in severe cases, paralysis and respiratory Be safe – be SunSmart Sunburn and skin damage is caused by Ultra Violet (UV) rays from the sun and it can lead to skin cancer. This is especially important if you are swimming or near water as the sun’s rays are reflected onto you. So everyone needs to cover-up, especially your children. “Firstly, if it’s possible, try to stay out of direct sun during the hours of 10:00am to 4:00pm. This is when the sun can do the most damage. Look for natural shade or create your own with an umbrella, tent or other shelter. Then it’s important to Slip, Slop, Slap and Wrap,” says Dr Phil Shoemack, Medical Officer of Health. SLIP into a long-sleeved shirt and WRAP on a pair of wrap-around sunglasses – UV radiation is just as dangerous to eyesight as it is for the skin. Take these precautions especially between 10:00am and 4:00pm (September to April). For more information about being SunSmart for you and your family visit www.sunsmart.org.nz and ! wrap into the shade. Generally, fabrics with a tighter weave and darker colours will give you greater protection from the sun. There are also certain fabrics on the market that have a sun protective factor (SPF) rating. SLOP on plenty of broad-spectrum SPF30+ sunscreen at least 20 minutes before going outdoors. SLAP on a hat with a wide-brim or a cap with flaps – more people get sunburned on their face and neck than any other part of the body. Photo courtesy of Amanda Mills. Look out for these signs along the coastline affected by toxic shellfish. failure. These symptoms can start as soon as 1-2 hours after eating toxic shellfish and usually within 12 hours. Anyone suffering illness after eating shellfish should seek urgent medical attention. The public can obtain up-to-date information on the toxic shellfish health warning through these channels:  Phone: 0800 221 555  Website: www.ttophs.govt.nz/health_ warnings  Twitter: www.twitter.com/ttophs  Email alerts for subscribers: www.ttophs.govt.nz/alert  Signage at locations Protect yourself from Legionnaires’ disease when working with compost and potting mix Summer is a popular time to get back in the garden. While gardening at this time of the year is enjoyed by many, it’s also important to keep yourself safe from a potentially serious illness. Compost and potting mix often contain the bacteria which cause legionellosis – also known as Legionnaires’ disease. Infection can occur when dust from compost and potting mixes is inhaled. Legionnaires’ disease can vary in severity from a flu-like illness to severe pneumonia. Symptoms include fever, chills, muscle aches and pains, shortness of breath and coughing. Anyone who develops such symptoms within 2 – 10 days after handling compost or potting mix should see their doctor without delay. Legionnaires’ disease can be a serious illness that requires hospital treatment. The disease is more common in older people, smokers, people with underlying lung disease and other long term conditions such as diabetes. Young, fit and healthy people are rarely affected. The disease doesn’t spread from person to person. Medical Officer of Health, Dr Phil Shoemack says, “Gardeners and farmers can take simple steps to reduce the risk of getting Legionnaires’ disease.” He adds, “When working with compost and potting mix it’s important to take measures to avoid inhaling dust. For example, open potting mix and compost bags gently and away from your face, cut the bag open with scissors rather than ripping it, water gardens gently using low pressure, and, where possible, avoid working in unventilated places such as closed sheds and greenhouses. When potting plants, gently wet the soil or compost first to reduce dust, and wash your hands after handling soil or compost. Use of a face mask is recommended especially when these other measures are not practical or possible.” For more information go to www.ttophs.govt.nz/legionellosis.