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Hepatitis A Outbreaks Have Been
Associated with Green Onions
This
is an Official CDC Health Advisory
Distributed via Health Alert Network
November
15, 2003, 19:28 EST (7:28 PM EST)
CDCHAN-00164-03-11-15-ADV-N
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 sauté 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.
For information about hepatitis A: www.cdc.gov/ncidod/diseases/hepatitis/a/faqa.htm
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