It’s flu season again. Influenza, commonly called "the flu," is a viral illness that affects the respiratory tract (nose, throat, and lungs). Influenza infections occur every year, generally between November and March.

Influenza can lead to pneumonia or death to those most at risk for serious complications, such as elderly or chronically ill people. Influenza and pneumonia combined were the fourth leading cause of death in L.A. County in 1996.

The most important thing to do about the flu is to try not to catch it or spread it. Avoid crowds during flu season. To help prevent the flu, get an influenza shot and wash your hands often. To not spread the flu, cover your mouth when you cough or sneeze and properly dispose of used tissues.

Influenza usually spreads from person to person through the air when an infected person sneezes or coughs. It may also be spread by contact with items contaminated by an infected person, such as used tissues or handkerchiefs, with transfer to the mouth by unwashed hands.

Typical signs of influenza infection include:

Symptoms start one to two days after exposure to the virus, but a person can spread the infection before symptoms begin and for another three to four days afterwards. The worst influenza symptoms last three to seven days but full recovery may take two to three weeks.

Once you have the flu, the most important treatment is bed rest and drinking plenty of non-carbonated fluids. A pain reliever, such as acetaminophen (Tylenol7), can be taken to relieve aches and pains and keep fever down. Do not give aspirin to children with the flu since it has been associated with Reyes Syndrome, a very serious illness.

Call your doctor for advice, especially if symptoms last more than 3-5 days, you have a hard time breathing, or have a fever that goes away and comes back.

The following are at high risk for flu complications:

• Persons 60 years of age or older.

• Residents of nursing home and long term care facilities.

• People with heart or lung problems, including asthma.

• People with certain chronic diseases, including diabetes, kidney problems, or suppressed immune systems.

• Children and teenagers receiving long-term aspirin therapy.
  Women who will be in the second or third trimester of pregnancy during flu season.

Those providing care to the high risk people listed above should also get a flu shot. Other people who want to prevent getting the flu can also get a shot. Ask your doctor for advice.

• Persons who have severe allergic reactions to eggs.

• Persons who have had a severe allergic reaction to a previous flu vaccination.

Flu Vaccine Facts:

• Vaccinated nursing home residents have had 50% fewer hospitalizations, 60% fewer pneumonia cases, and 80% fewer deaths than those not immunized.

• The virus in the vaccine is inactive; therefore, the vaccine does not cause influenza. But, 1/3 of people get soreness at the injection site and 5-10% get a headache or fever for a day after the shot.

• A vaccinated person might still get the flu but their symptoms will be milder than if they had not been immunized.

"Home for the Holidays" has a different meaning if your guests are rats and mice. With cooler weather approaching, rodents may start looking for a warmer home -- with you!

Rat and mouse populations decrease during colder weather, but you may see them more often because they tend to move indoors to find warmer nesting sites.

Controlling these pests means keeping them away from things to eat and places to live -- both indoors and outdoors.

Getting rid of rats and mice has important public health benefits. When rats and mice get into our food, they contaminate it with their feces (droppings), urine, and fur.

Diseases like typhus, leptospirosis, and plague can be carried by rodents and their fleas.

Rats and mice also cause damage to property by their burrowing and gnawing activity. Look for gnawed holes in baseboards and where pipes enter walls. Other signs of infestation are droppings which are ¼ to ½ inch long, and holes or pathways with dark smudges where the oil in their fur rubs.

L.A. County Public Health Environmental Health inspectors will provide free telephone advice about rats and mice. Inspectors respond to complaints, especially from renters, or may provide homeowners with a free site inspection.

Contact a private pest control company for trapping and extermination services.

However, most L.A. County Environmental Health offices provide free rat poison and directions for the do-it-your-selfer. To find the office nearest you, call (323) 881-4046.

• Trim palm trees, ivy, and other thick growing plants.

• Trim tree limbs two feet away from roof, attic, vents, eaves, and utility wires.

• Remove old vehicles and non-salvageable items from property.

• Elevate items stored outdoors, including woodpiles, at least 18 inches above the ground and 12 inches from walls and fences.

• Remove animal droppings.

• Close all openings larger than ¼ inch around exterior walls and interior walls of attached garages.

• Seal gaps around pipes entering walls with hardware screen or fill gaps with plaster, stucco, or cement.

• Vent screens in foundation, attic, and crawl space should be tightly fitted with ¼ inch galvanized hardware screen and with no gaps around frames.

• Weather strip exterior door bottoms.

• Do not leave pet food out overnight.

• Store bulk dry pet food and dry goods in containers (metal is best) with a tight lid.

• Put garbage in trash containers with tight fitting lids.

Make Memorable Meals Not Ills

Even though you can’t see, smell, or taste it, improperly handled food may have bacteria that cause foodborne illnesses. Make sure your holiday events are not remembered as the year your meal made everyone sick. Follow the tips for technique, timing, and temperature below for safe holiday meals:

A common cause of foodborne illnesses is cross contamination: when uncooked food comes in contact with prepared foods.

• Always wash your hands thoroughly with soap and warm water before and after handling food.

• Keep kitchen, dishes, and utensils clean.

• Serve food on clean plates, not those previously holding raw meat or poultry.

• Wash cutting boards, dishes, utensils and counter tops after preparing each food item and before moving on to the next food.

Bacteria can cause foodborne illness in as little as two hours in food left out at room temperature.

• Thaw and marinate foods in the refrigerator, not on the counter.

• Discard foods that have sat at room temperature for more than two hours.

• Generally, leftovers in the refrigerator are safe for four days and frozen leftovers are best used within 2-4 months.

Food must reach the right temperature during cooking to be safe. After food is done, it must be kept at a safe temperature until served. Use an accurate thermometer to assure correct temperatures. Cook to the following minimum temperatures:

• Poultry: 180°F for whole poultry; 170°F for breasts; and 165°F for ground poultry.

• Beef: 145°F for medium rare and 160°F for medium.

• All other meat, fish, and ground meats should be cooked to 160°F.

• Reheat foods to 165°F.

Once foods are done, keep hot foods hot and cold foods cold.

• Hot foods should be held at 140°F or warmer.

• Keep hot foods hot with chafing dishes, crock pots, and warming trays.

• Cold foods should be held at 41°F or colder.

• One way to keep foods cold is by nesting dishes in bowls of ice.

Many people only cook a turkey once a year. Apply these food safety guidelines for technique, timing, and temperature to keep your holiday bird safe:

• Thaw a frozen turkey in the refrigerator, microwave, or a cold running water bath, not on the counter or in the sink.

• Better yet, buy a fresh turkey no more than two days ahead of time and keep it in the refrigerator until ready to cook.

• Wash hands and kitchen surfaces often, especially before going from the turkey to other foods and back again.

• Cook turkey to 180°F. (Use an accurate thermometer).

• Do not set the oven lower than 325°F.

• Don’t stuff the turkey until you’re ready to cook it.

• Cook stuffing to at least 165°F.

This issue of Your Health stresses the importance of hand washing in preventing flu and food poisoning.

Hand washing is one of the easiest ways to reduce the spread of infectious diseases. It gets rid of disease causing bacteria that would otherwise make their way to your mouth.

A 1996 Purdue University Study found that kids who wash their hands four or more times a day missed 24% fewer school days from colds and flu and 50% fewer days from stomach illness than kids who didn’t wash as often*.

Everyone should wash hands:

• Before eating.

• After playing outside or with pets.

• After going to the bathroom.

• After coughing or sneezing into hands or into a tissue.

Adults should also wash :

• Before preparing or serving food.

• After caring for a sick child.

• After diapering a child.

• After helping a child with toileting.

• After other cleaning activities.

Wash hands well:

• Use plenty of soap and warm water.

• Rub hands together for at least 10 seconds, including the back of the hands, between fingers, and under fingernails.

• Rinse hands with warm water.

So, give your health a helping hand: wash hands frequently.

Kimel L.S., Journal of School Nursing, April, 1996.

A warm home is pleasant on a chilly night. But, if your gas heater does not burn cleanly, or vent properly, dangerous carbon monoxide gas can build up in your home or apartment. This colorless, odorless gas can cause headaches, dizziness, nausea, weakness, and lead to unconsciousness and death.

Early warning signs may include an acrid odor or eye irritation. Household pets may seem irritated or listless.

To prevent accidental carbon monoxide poisoning, follow these tips:

• Comply with the manufacturer’s directions for using and cleaning your heater.

• Do not use kitchen stoves, hot plates, portable kerosene heaters, gas logs, or barbeques to heat a residence.

• The flame inside the heater should be blue, not yellow.

• The flame’s shape should be consistent and should not float above the burner.

• Soot should not accumulate on the walls or ceiling around the heater.

• Use a professional to install or modify a heating system.

• Inspect the heating system regularly to make sure venting is not blocked or corroded and that all joints are properly connected.

To have your heater inspected, contact your local gas company. If the gas company "red tags" the heater as defective or needing repair and your landlord does not fix it quickly, call the L. A. County Public Health Housing and Institutions Program at (323) 881-4038.

Your Health is published quarterly by the Los Angeles County Department of Health Services, Public Health Programs and Services. Please make copies of this newsletter to share with others.

Comments and ideas are welcome. Please contact:
Daniel Gunther, M.P.H., Editor
313 N. Figueroa, #807, Los Angeles, CA 90012
(213) 240-8144 FAX (213) 975-1273