Press Releases
Year
Smoking Cessation Classes Give Additional Assistance in 2012
FOR IMMEDIATE RELEASE
January 3, 2012
Contact
Nikki Hillier, Prog. Coordinator (217) 531-2914
Jennifer Jackson, Health Educator (217) 531-2912
Amy Roberts, Public Relations
(217) 531-4264 /
Smoking Cessation Classes Give Additional Assistance in 2012
Champaign-Urbana Public Health District Provides Tools to Help Reach Goals in the New Year
CHAMPAIGN, IL – For anyone who is interested in quitting smoking for the New Year, the Champaign-Urbana Public Health District (CUPHD) can provide additional assistance this year. CUPHD is extending opportunities to make quitting even more successful.
The annual Freedom From Smoking® program is scheduled to begin January 17, 2012. The eight-week program helps participants because they work together with other quitters to develop and execute their own individualized “Quit Plan”. This year’s program allows for double the amount of nicotine patches that participants have previously received. The program used to include a four-week supply of nicotine patches for participants, only half of what most people need to help them successfully quit. After that, participants were expected to purchase the remaining needed patches on their own; but now, the program provides the full eight weeks of patches. “Quitting smoking can be very difficult, and we want to support individuals in making these difficult behavioral changes so they can be successful,” said Nikki Hillier, Program Coordinator at CUPHD.
The eight-session program is available to anyone 18 years of age and older who lives in Champaign County. The cost is $20.00 but anyone who completes six of the eight sessions will receive a $10.00 refund.
Freedom From Smoking® classes will be offered at CUPHD, 201 W. Kenyon Road in Champaign, on Tuesdays at 5:30 PM. The program will be held at various times throughout the year but seating is limited and pre-registration is required. Contact Nikki Hillier with questions or to register at
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Whooping Cough Outbreak Coincides with Changes to Immunization Requirement
FOR IMMEDIATE RELEASE
December 15, 2011
Contact
Brandon Meline, Director of Maternal & Child Health
(217) 531-4297 /
Amy Roberts, Public Relations
(217) 531-4264 /
Whooping Cough Outbreak Coincides with Changes to Immunization Requirement
Champaign-Urbana Public Health District Expands Tdap Vaccine Offerings
Champaign, IL – The Illinois Department of Public Health (IDPH) has recently adopted changes for immunization requirements. IDPH has amended its policy to comply with recommendations of the Advisory Committee on Immunization Practices (ACIP) to provide additional protection to infants against pertussis. Pertussis, also known as whooping cough, is a highly contagious respiratory disease that is caused by the bacterium Bordetella pertussis.
Any child entering the sixth grade will need to show proof of receiving one dose of Tdap (tetanus, diphtheria, acellular pertussis) vaccine regardless of the interval since the last DTaP, DT or Td dose. Students entering grades seven through 12 who have not already received the Tdap vaccination are required to receive one dose regardless of the interval since the last DTaP, DT or Td dose. The Illinois State Board of Education (ISBE) has determined that the new requirements will be enforced starting school year 2012-2013. IDPH is in agreement with this timeframe.
According to the IDPH, 1,149 cases of pertussis have been reported in Illinois in 2011, with the majority in Cook County and surrounding areas. CUPHD will be offering Tdap to all Medicaid, uninsured and underinsured children ages 10 to 18 through the Federal VFC (Vaccines for Children) program and to Health Alliance-insured clients from ages 10 to 64. This will help protect adolescent siblings and caregivers of infants as well as meet the 2012-2013 school year requirements.
Pertussis is a highly infectious illness that is easily transmitted through coughing and sneezing and may persist among a population for weeks to months. Symptoms of pertussis usually occur five to 10 days after exposure, but can take up to 21 days to appear. Initially symptoms are similar to a common cold: a runny nose, low-grade fever and a mild occasional cough. The cough can become severe and spasmodic - with a distinctive “whooping” sound - and can progress to vomiting between bouts of coughing.
Patients with pertussis must be isolated from daycare, school, work and public gatherings for at least five days after the start of appropriate antibiotic therapy to limit further transmission. Although most people recover completely from pertussis, complications from the disease can be severe in high-risk groups, especially infants under one year, and children who have not been fully immunized against the disease.
Appointments are available Monday through Friday and can be scheduled by calling (217) 531-4317 or (217) 531-4319. Please call to inquire about fees; they will be determined based on insurance benefits.
For more information, visit CUPHD on the web at www.c-uphd.org.
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Holiday Party Hints for Avoiding Food Poisoning
FOR IMMEDIATE RELEASE
December 8, 2011
Contact
Melaney Arnold, Communications Manager
(217) 558-0500
Amy Roberts, Public Relations
(217) 531-4264 /
Holiday Party Hints for Avoiding Food Poisoning
The Do’s and Don’ts when it comes to holiday gatherings
SPRINGFIELD – Fancy dips, tempting hors d'oeuvres and delightful desserts are some of the culinary treats we see at holiday dinners, office parties or other celebrations. However, those get-togethers could result in food poisoning if you are not careful. The U.S. Centers for Disease Control and Prevention (CDC) estimates that each year roughly one in six Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. In Illinois, it is estimated that as many as 250,000 cases of foodborne illness may occur each year. However, because these illnesses can be mild and because the vast majority of them occur in the home, many go unreported.
Holiday Hosts – what you should do.
- Keep everything in the kitchen clean.
- Wash hands often during food preparation and while serving.
- Keep hot food hot and cold food cold.
Keep everything in the kitchen clean. Wash counter tops and utensils with hot, soapy water between each step in food preparation. Bacteria from raw meat and poultry can get into other foods if they touch the same surfaces or each other.
Wash hands often during food preparation and while serving. Most bacteria get into food through improper handling. Always wash your hands with soap and warm water before handling food. Bacteria can linger in towels and wash cloths used repeatedly, so make sure to wash them frequently. Also, if someone has diarrhea or vomiting, they should not prepare or serve food for others as they may spread illness through food.
Keep hot food hot and cold food cold. Cooking food thoroughly kills most bacteria that cause food poisoning. Cook meat and poultry thoroughly (see chart below) and use a meat thermometer to check the temperature. Keep hot food at 140°F and store and serve cold foods at or below 40°F. Do not leave food unrefrigerated longer than one hour at a time or the chances of dangerous bacterial growth increase. In other words, do not let potentially hazardous foods reach that intermediate temperature at which microorganisms grow best, between 40°F and 140°F.
| Beef | Fahrenheit |
| Medium Rare | 145° |
| Medium | 160° |
| Well Done | 170° |
| Ground beef | 160° |
| Pork | |
| Ham | 160° |
| Poultry | |
| Chicken | 180° |
| Turkey | 165° |
| Eggs | |
| Casseroles | 160° |
| Sauces, custards | 160° |
Partygoers and guests – what to avoid.
Be cautious when eating certain foods, such as raw oysters, egg drinks, mousse or bread pudding (unless made with pasteurized eggs or an egg substitute); soft-boiled eggs; steak tartare; and rare or medium hamburger. These foods can harbor bacteria that cause food poisoning. It is particularly important that young children, the elderly, pregnant women and those who are ill or whose immune systems are compromised not eat raw or undercooked animal products or raw oysters unless they have consulted a physician.
If you or a family member develops nausea, vomiting, diarrhea, fever or abdominal cramps, you could have food poisoning. Symptoms of foodborne illnesses can appear anywhere from 30 minutes to two weeks after eating contaminated food. Most often, people get sick within four to 48 hours after eating contaminated food.
Some foodborne illnesses will resolve themselves without treatment. However, if the symptoms are severe or if the person is very young, old, pregnant or already ill, call a doctor or go to a nearby hospital immediately. If groups of people from different households become sick with vomiting and diarrhea, contact the local health department.
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