News from DHR [Oct. 2, 1998]

Hioo.u,
lri iH 1~fI :,~EWS . Tommy C. Olmstead, Commissioner
Georgia Deparonent of Human Resources, Office of Communications Joyce Goldberg, Director 2 Peachtree Street, J\T\V Suite 29.426 Atlanta, Georgia 30303-3142 (404) 656-4937 FAX (404) 651-6815

For release October 2, 1998

Contact: Barbara Joye 404/656-4937 DHR Office of Communications

HANDLE RAW CHITLINS CAREFULLY; PREBOILING IS BEST
EDITOR'S NOTE: We are sending this now in hopes that you will provide prevention information to the public in time for the Thanksgiving and Christmas season, when many Georgia families traditionally prepare chitlins.

Families cooking chitlins for the holidays should take special care while cleaning and handling raw chitlins so their children will not get sick, says Carol Snype Crawford, director of the Georgia Department of Human Resources Office of Minority Health.
"Raw chitlins contain bacteria that can cause severe diarrhea, especially in children," says Crawford. "It takes a long time to prepare chitlins, and these bacteria can grow and spread, even in the refrigerator. The easiest way to prevent infection is
~
to preboil the raw chitlins for five minutes as soon as you get them in the house, or use pre-cooked chitlins."
During November and December in Georgia, hospitals report an increase in cases of severe diarrhea caused by the bacteria Yersinia enterocolitica, or YE, which is found in the intestines of pigs. In fact, Georgia has the largest number of YE infections among the seven sites around the country funded by the U.S. Centers for Disease Control and Prevention to study serious bacterial illness. Most of the cases are in children under age five who have been in a kitchen where raw chitlins were being prepared.
(more)
A.I\' EQUAL OPPORTUNITY EMPLOYER

Hioo.u,
lri iH 1~fI :,~EWS . Tommy C. Olmstead, Commissioner
Georgia Deparonent of Human Resources, Office of Communications Joyce Goldberg, Director 2 Peachtree Street, J\T\V Suite 29.426 Atlanta, Georgia 30303-3142 (404) 656-4937 FAX (404) 651-6815

For release October 2, 1998

Contact: Barbara Joye 404/656-4937 DHR Office of Communications

HANDLE RAW CHITLINS CAREFULLY; PREBOILING IS BEST
EDITOR'S NOTE: We are sending this now in hopes that you will provide prevention information to the public in time for the Thanksgiving and Christmas season, when many Georgia families traditionally prepare chitlins.

Families cooking chitlins for the holidays should take special care while cleaning and handling raw chitlins so their children will not get sick, says Carol Snype Crawford, director of the Georgia Department of Human Resources Office of Minority Health.
"Raw chitlins contain bacteria that can cause severe diarrhea, especially in children," says Crawford. "It takes a long time to prepare chitlins, and these bacteria can grow and spread, even in the refrigerator. The easiest way to prevent infection is
~
to preboil the raw chitlins for five minutes as soon as you get them in the house, or use pre-cooked chitlins."
During November and December in Georgia, hospitals report an increase in cases of severe diarrhea caused by the bacteria Yersinia enterocolitica, or YE, which is found in the intestines of pigs. In fact, Georgia has the largest number of YE infections among the seven sites around the country funded by the U.S. Centers for Disease Control and Prevention to study serious bacterial illness. Most of the cases are in children under age five who have been in a kitchen where raw chitlins were being prepared.
(more)
A.I\' EQUAL OPPORTUNITY EMPLOYER

Chitlins Page2of2
"Most older cooks know to be very careful about disinfecting anything that has touched raw chitlins," says Crawford. "Boiling the chitlins for five minutes before cleaning them kills all the bacteria. While the chitlins are boiling, clean the kitchen and your hands with warm water and soap or scouring powder, then clean the chitlins as usual. Remember to clean your refrigerator too if raw chitlins were in there. Cold doesn't kill YE. Finally, cook and season the chitlins according to your traditional recipe. The preboiling cuts the cleaning process in half, and they taste just as good."
During November and December this year, DHR's Division of Public Health will distribute fliers, brochures and grocery store displays about how to prepare chitlins safely, says Crawford. This will continue a public awareness campaign begun two years ago when Public Health staff gathered information on safe chitlin preparation and cooking from experienced cooks in the community and tested the results scientifically to confirm the effectiveness of preboiling and other prevention measures.
Anyone wishing information on how to avoid YE infection through safe chitlin preparation can call their county health department.
10/2/98

Chitlins Page2of2
"Most older cooks know to be very careful about disinfecting anything that has touched raw chitlins," says Crawford. "Boiling the chitlins for five minutes before cleaning them kills all the bacteria. While the chitlins are boiling, clean the kitchen and your hands with warm water and soap or scouring powder, then clean the chitlins as usual. Remember to clean your refrigerator too if raw chitlins were in there. Cold doesn't kill YE. Finally, cook and season the chitlins according to your traditional recipe. The preboiling cuts the cleaning process in half, and they taste just as good."
During November and December this year, DHR's Division of Public Health will distribute fliers, brochures and grocery store displays about how to prepare chitlins safely, says Crawford. This will continue a public awareness campaign begun two years ago when Public Health staff gathered information on safe chitlin preparation and cooking from experienced cooks in the community and tested the results scientifically to confirm the effectiveness of preboiling and other prevention measures.
Anyone wishing information on how to avoid YE infection through safe chitlin preparation can call their county health department.
10/2/98