In the categories of 'duh', and 'time for stricter handwashing enforcement'.
In the categories of 'duh', and 'time for stricter handwashing enforcement'. As a social commentary aside, if the people in most of these jobs weren't likely to be in jobs they couldn't live on or could barely live on, and weren't going to lose just income, but possibly the job itself for not coming in due to illness, you might be able to eliminate that particular link in the chain, as well. Guess we need an FMLA for illness in food service workers so the rest of us don't get sick. Maybe we could call it the TMLA - typhoid Mary leave act.
CDC says infected food workers responsible for most norovirus outbreaks.
"A new report from CDC that places the blame on restaurant and food service workers for the majority of norovirus outbreaks received wide media coverage, with most media outlets highlighting that these workers are responsible for 70 percent of the outbreaks and that one in five workers admitted reporting for work despite suffering from severe gastrointestinal illness. NBC Nightly News (6/3, story 5, 2:25, Curry) reports that “20 million people each year are sickened,” and “800 die from the norovirus, most often from eating contaminated food.”
According to USA Today (6/3), norovirus is associated in the public mind “as the ‘cruise ship virus’ for causing mass outbreaks of food poisoning,” however, cruise ships are responsible for only about 1 percent of all reported norovirus outbreaks. The paper noted that “more than 90% of contamination occurred during food preparation, and 75% of food involved in outbreaks was consumed raw.”
The Washington Post (6/3, Bernstein) reported in “a telephone news conference, CDC Director Tom Frieden called on the food service industry to redouble efforts to ensure that food workers wash their hands frequently, handle food with utensils or use gloves when they touch your food.” The CDC report noted that norovirus “is spread ‘primarily via the fecal-oral route,’” including person-to-person contact as well as consumption of contaminated food.
Bloomberg BusinessWeek (6/3) highlighted the difficulty in getting rid of the virus, pointing out that “it can survive freezing temperatures or heat up to 140 degrees Fahrenheit,” and is mainly unaffected by common disinfectants, citing the CDC. Bloomberg noted that the economic impact of the virus is massive, “treating people with the virus costs an estimated $777 million per year – and it can be deadly.” The article noted that “exposure to as little as 18 particles can make you sick, meaning that the amount of virus on the head of a pin could theoretically sicken 1,000 people, the agency says.”
The news of CDC unveiling its findings was also covered by the Huffington Post (6/4, Chan), The Oregonian (6/4), NPR (6/3, Aubrey), MLive (6/4), Congressional Quarterly (6/4, Subscription Publication), and HealthDay (6/4), with CBS News (6/4), NBC News (6/4) and CNN (6/3) reporting on their websites."
CDC says infected food workers responsible for most norovirus outbreaks.
"A new report from CDC that places the blame on restaurant and food service workers for the majority of norovirus outbreaks received wide media coverage, with most media outlets highlighting that these workers are responsible for 70 percent of the outbreaks and that one in five workers admitted reporting for work despite suffering from severe gastrointestinal illness. NBC Nightly News (6/3, story 5, 2:25, Curry) reports that “20 million people each year are sickened,” and “800 die from the norovirus, most often from eating contaminated food.”
According to USA Today (6/3), norovirus is associated in the public mind “as the ‘cruise ship virus’ for causing mass outbreaks of food poisoning,” however, cruise ships are responsible for only about 1 percent of all reported norovirus outbreaks. The paper noted that “more than 90% of contamination occurred during food preparation, and 75% of food involved in outbreaks was consumed raw.”
The Washington Post (6/3, Bernstein) reported in “a telephone news conference, CDC Director Tom Frieden called on the food service industry to redouble efforts to ensure that food workers wash their hands frequently, handle food with utensils or use gloves when they touch your food.” The CDC report noted that norovirus “is spread ‘primarily via the fecal-oral route,’” including person-to-person contact as well as consumption of contaminated food.
Bloomberg BusinessWeek (6/3) highlighted the difficulty in getting rid of the virus, pointing out that “it can survive freezing temperatures or heat up to 140 degrees Fahrenheit,” and is mainly unaffected by common disinfectants, citing the CDC. Bloomberg noted that the economic impact of the virus is massive, “treating people with the virus costs an estimated $777 million per year – and it can be deadly.” The article noted that “exposure to as little as 18 particles can make you sick, meaning that the amount of virus on the head of a pin could theoretically sicken 1,000 people, the agency says.”
The news of CDC unveiling its findings was also covered by the Huffington Post (6/4, Chan), The Oregonian (6/4), NPR (6/3, Aubrey), MLive (6/4), Congressional Quarterly (6/4, Subscription Publication), and HealthDay (6/4), with CBS News (6/4), NBC News (6/4) and CNN (6/3) reporting on their websites."
Alistair Young Oddly, I thought of your basic income support concept thing (which I'm misstating) when considering why people go to work when they are ill.
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