Norovirus at Borders HQ in Ann Arbor, Michigan
About 170 people who ate at Borders headquarters in Ann Arbor, Michigan, may have Norovirus. According to a story in The Ann Arbor News (Michigan):
Borders spokeswoman Ann Roman was cited as saying that some, but not all of those affected, had eaten at a company picnic. While some had eaten in the company's cafeteria, others had not, so a common thread has not yet been identified, she said. All employees have since come back to work.Laura Bauman, county epidemiologist, was quoted as saying, "The pattern is very much like norovirus, but we won't know that until we get lab results back."
Most years there is a rise in Norovirus and other foodborne outbreaks in the summer because people are not as careful with food at picnics and cookouts. The following tips will help keep your summer fun free of Norovirus and other unwanted foodborne pathogens:
Wash Your Hands
Always, wash your hands with hot, soapy water before and after handling food. To make sure you wash them long enough, sing "Happy Birthday."
Refrigerate When Marinating
When marinating for long periods of time, it is important to keep foods refrigerated. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
Get Grills Hot
When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
Use a Thermometer
Use a meat thermometer to insure that food reaches a safe internal temperature. Instant-read thermometers work well for grilled food.
Adequately Cook Beef, Chicken and Fish
Hamburgers should be cooked to 160ｺ F, while large cuts of beef such as roasts and steaks may be cooked to 145ｺ F for medium rare or to 160ｺ F for medium. Cook poultry to 165ｺ. Fish should be opaque and flake easily.
Use a Clean Plate for Grilled Food
When taking foods off of the grill, do not put cooked food items back on the same plate that previously held raw food.
Keep Coolers Cold
A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to insure a constant cold temperature. Also, be sure to keep your refrigerator at 40ｰ F or below. Use a thermometer to monitor.
Pritzker | Rouhonen is one of the few law firms in the United States that practices extensively in the area of food poisoning litigation. The firm has collected millions of dollars for victims of Norovirus and other foodborne illnesses. To contact Pritzker | Ruohonen, call toll-free at 1-888-377-8900 or e-mail fhp@pritzkerlaw.com.
Sources:
- Davis, Tracy, Officials investigate virus outbreak at Borders HQ: About 170 persons sick from a suspected Norwalk-like bug, The Ann Arbor News (Michigan), August 2, 2006.
- Grillin' and Chillin': Keeping food safe during summer cookouts and picnics, Centers for Disease Control, http://www.cdc.gov/foodsafety/grill.htm.
