Alf Christophersen wrote:
> On Mon, 17 Nov 2003 08:18:38 -0500, "Jeff" >
> wrote:
>=20
>=20
>>It is quite possible that whatever was contaminated was contaminated be=
fore
>>it reached the restaurant.
>=20
>=20
> I think it is far more possible that the cook while cutting it up,
> infected it all with his poo on his fingers.

the only problem with that theory is that it doesn't take into account=20
the other cases traced to green onions.

http://forums.chef2chef.net/showflat...ty&Number=3D8=
4529

Consumers Advised That Recent Hepatitis A Outbreaks Have Been=20
Associated With Green Onions

The Food and Drug Administration is advising the public that several=20
recent hepatitis A outbreaks have been associated with eating raw or=20
undercooked green onions (scallions). Hepatitis A is a liver disease=20
that develops within 6 weeks of an exposure. Hepatitis A is usually=20
mild and characterized by jaundice (yellow discoloration of the skin),=20
fatigue, abdominal pain, loss of appetite, nausea, diarrhea, and=20
fever. It can occasionally be severe, especially in people with liver=20
disease.

Hepatitis A outbreaks associated with raw or undercooked green onions=20
served in restaurants occurred in Tennessee, North Carolina and=20
Georgia in September. Another outbreak of hepatitis A among patrons of=20
a single restaurant occurred in Pennsylvania during late October and=20
early November, although the source of the outbreak has not yet been=20
determined. FDA, CDC, and the State of Pennsylvania have an=20
investigation underway to determine if a specific food is associated=20
with the Pennsylvania outbreak, and if so, the source. The source of=20
the green onions in the Tennessee outbreak appears to be Mexico. FDA=20
is continuing to investigate these outbreaks and has been in=20
consultation with Mexican authorities to obtain their assistance in=20
assessing the situation.

FDA offers the following advice to consumers concerned about the=20
possibility of getting hepatitis A from green onions:

Cook green onions thoroughly. This minimizes the risk of illness by=20
reducing or eliminating the virus. Cook in a casserole or saut=E9 in a=20
skillet.

Check food purchased at restaurants and delicatessens and ask whether=20
menu items contain raw or lightly cooked green onions. Consumers who=20
wish to avoid food that contains raw or lightly cooked green onions=20
should specifically request that raw or lightly cooked green onions=20
not be added to their food. Foods such as freshly prepared salsa and=20
green salads often contain raw green onions.
FDA, CDC and the States are actively investigating the outbreaks in an=20
attempt to determine the source of the green onions associated with=20
the outbreaks and how they became contaminated, so that corrective=20
action can be taken.

While the investigations are ongoing, FDA will closely monitor the=20
safety of green onions and will take further actions as necessary to=20
protect consumers. Consumers who have recently eaten raw or lightly=20
cooked green onions do not need to take any specific measures, but=20
should monitor their health. Consumers who are experiencing symptoms=20
that could be hepatitis A should consult their health care providers=20
or the local health department.

###

Pastorio