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Article: A raw deal: Consumers urged to cook green onions after hepatitis A outbreaks.
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- December 8, 2003
- Author:
CopyrightCOPYRIGHT 2003 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Carolyn Poirot
Who cooks green onions? Anyone concerned about recent hepatitis A outbreaks in Tennessee, North Carolina, Georgia and Pennsylvania.
People who have liver disease or are otherwise concerned about the risk of hepatitis should be careful about where they eat out and how they serve green onions at home, says Linda Gaul, epidemiologist with the infectious disease division at the Texas Department of Health.
Outbreaks of hepatitis A, which causes inflammation of the liver, are most often associated with a restaurant food handler who has hepatitis and handles lettuce, tomatoes or other raw vegetables without proper hand washing. ...