For Immediate Release Contact: Philip J. Alexakos, MPH, REHS
December 23, 2024 palexako@manchesternh.gov 603-657-2712
The City of Manchester Health Department Releases
the 2024 Greater Manchester Community Health Improvement Plan
MANCHESTER, NH - The City of Manchester Health Department announced today that it has released the 2024 Greater Manchester Community Health Improvement Plan (CHIP). The CHIP is the result of a collaborative process, engaging stakeholders from across the public and private sectors, with the goal of serving as a roadmap to improve the health of the community. It represents a shared vision to improve health based upon the findings from the most recent Community Health Needs Assessment (CHNA) released in 2022. The Assessment identified six priority areas for action which include:
- Improve Educational Outcomes
- Reduce and Prevent Substance Misuse
- Improve Access to Quality Preventive Healthcare
- Improve Access to Healthy Foods
- Improve Access to Health-Promoting Affordable Housing
- Prevent and Address Trauma
Community partners engaged in a series of sessions to develop goals and strategies that address the identified priority areas. The City of Manchester Health Department, as the “Chief Health Strategist” for the community, will be charged with convening stakeholders on a regular basis, measuring progress toward health improvement and making the data easily accessible. The CHIP was developed by the City of Manchester Health Department (MHD) in partnership with the NH Community Health Institute, Bow, New Hampshire, a subsidiary of John Snow Inc. with support from Catholic Medical Center, Dartmouth Health, and Elliot Health System.
The CHIP can be accessed by visiting: https://www.manchesternh.gov/Portals/2/Departments/HEALTH/Rchip2024Reportfinal.pdf
About the City of Manchester Health Department:
Established in 1839, the City of Manchester Health Department (MHD) is an innovative and proactive local health department grounded in the principles and application of the core public health functions. Nearly sixty full and part-time staff work within five Branches and Teams: Neighborhood and Family Health, Infectious Disease, Environmental Public Health/Emergency Response, Healthy Aging and the Public Health and Safety Team. Our mission is “to improve the health of individuals, families, and the community through disease prevention, health promotion, and protection from environmental threats” with an aim to work both across its Branches and with other community partners to improve the public’s health.
Are you a Manchester resident 50 years of age or older? Do you use or have you considered using city public transportation through the Manchester Transit Authority (MTA)? The Manchester Health Department and MTA are asking the City’s older adults to take this short survey about how the public transportation system is serving them in the City and how it can serve them better! Visit our online survey or see the Survey Flyer for a QR Code. The survey and flyer are also available in Spanish, French, or Swahili. Thank you for your participation!
The Manchester Health Department is excited to share its Annual Resource Guide for 2024-2025. The Guide replaces our former Winter Resource Guide and provides contact information and listings for local winter resources and many other needed resources including healthcare and prescription services, food and clothing assistance, employment and transportation needs, mental health and substance use treatment, veteran and senior services, refugee and immigrant supports, housing and legal assistance, and recreational activities. The Guide can be found here and on the Health Department's website under "Services."
The City of Manchester Health Department is pleased to share its inaugural 2024-25 Manchester Food Resource Guide! As part of the City’s 2023 Healthy Food Access Plan, the Guide is a resource listing for individuals and families looking for food assistance, public food pantry locations, community gardens, and more! We encourage our community partners to use the Guide to support the public you serve. The Guide can be found at Food Resource Guide or on the Health Department’s website under “Services."
West Nile Virus (WNV) Found in Manchester Mosquitos
Manchester, NH – The Manchester Health Department announced today that one batch of mosquitos, collected in Manchester on July 10, 2024, has tested positive for West Nile Virus (WNV). This is the first positive batch of mosquitos to test positive, in Manchester this season.
According to Anna Thomas, MPH, Manchester’s Public Health Director, “This is the time of the season that we can expect West Nile Virus to be identified in New Hampshire. It is important for residents and visitors to take steps to prevent mosquito bites, as WNV and other arboviruses can be transmitted to humans from the bite of an infected mosquito. From this point in the season until there is a mosquito-killing frost, the risk of infection by mosquito-borne viruses may increase. Use an effective mosquito repellant that contains 30% DEET, avoid being outdoors at dawn and dusk, and remove standing water from around the home, where mosquitos reproduce, to limit the risks of catching these infections.”
West Nile Virus is transmitted through the bite of an infected mosquito. WNV was first identified in New Hampshire in August of 2000. Symptoms usually appear within a week after being bitten. Symptoms can include flu-like illness including fever, muscle aches, headaches, and fatigue. Many people may not develop any symptoms, or only develop very mild symptoms. A very small percentage of individuals infected with WNV can go on to develop more serious central nervous system disease, including meningitis or encephalitis. If you or someone you know is experiencing flu-like symptoms, including fever and headache, contact your local medical provider.
Manchester residents and businesses can call the Manchester Health Department with concerns and questions about WNV and EEE. The phone number is 624-6466 and ask to speak to the Environmental Health Branch. Prevention guidelines for WNV and other arboviruses can be found below. Fact Sheets on West Nile virus and other arboviruses are available on the DHHS website at www.dhhs.nh.gov. For more information, please visit the Centers for Disease Control and Prevention website at www.cdc.gov.
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Prevention Guidelines for West Nile Virus and Eastern Equine Encephalitis
1. Eliminate standing water and other mosquito breeding locations around your property. Please do not attempt to drain or alter natural waterbodies for mosquito control, since the management of ponds and wetlands is regulated by the Department of Environmental Services and any planned alterations will require a permit before work may begin. In warm weather, mosquitoes can breed in any puddle that lasts more than 4 days!
- Remove old tires from your property.
- Dispose of tin cans, plastic containers, ceramic pots, or other containers. Don't overlook containers that have become overgrown by aquatic vegetation.
- Drill holes in the bottom of recycling containers that are left outside.
- Make sure roof gutters are clean and draining properly.
- Clean and chlorinate swimming pools and hot tubs. If not in use, keep empty and covered and keep covers free of standing water.
- Aerate garden ponds or stock them with fish.
- Turn over wheelbarrows and change water in birdbaths at least twice weekly.
- Turn over plastic wading pools when not in use.
- Remind or help neighbors to eliminate breeding sites on their properties.
2. Be aware of where mosquitoes live and breed and keep them from entering your home.
- Mosquitoes lay their eggs in standing water. Weeds, tall grass, and bushes provide an outdoor home for adult mosquitoes, including several species commonly associated with West Nile virus and Eastern Equine Encephalitis.
- Mosquitoes can enter homes through unscreened windows or doors or broken screens. Make sure that doors and windows have tight-fitting screens. Repair or replace all screens in your home that have tears or holes.
- Resting mosquitoes can often be flushed from indoor resting sites by using sweeping motions under beds, behind bedside tables etc. and once in flight, exterminated prior to sleeping at night.
3. Protect yourself from mosquito bites.
- If outside during evening, nighttime, and dawn hours when mosquitoes are most active and likely to bite, children and adults should wear protective clothing such as long pants, long-sleeved shirts, and socks.
- Consider the use of an effective insect repellent, such as one containing DEET. A repellent containing 30% or less DEET (N,N-diethyl-methyl-meta-toluamide) for children and adults. Use DEET according to the manufacturer's directions. Children should not apply DEET to themselves. Repellents that contain Picaridin, oil of lemon eucalyptus, or IR3535 have also been determined to be effective.
- Vitamin B, ultrasonic devices, incense, and bug zappers have not been shown to be effective in preventing mosquito bites.
FSIS Announcement
WASHINGTON, April 20, 2024 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for ground beef products that may be contaminated with E. coli O157:H7. FSIS is issuing this public health alert to ensure that consumers are aware that these products should not be consumed. A recall was not requested because the products are no longer available for purchase.
The raw ground beef items were produced on March 28, 2024. The products have a “Use/Freeze by” date of April 22, 2024, and packaging date of “032824.” The list of products that are subject to the public health alert can be found here. The labels for these products can be found on the FSIS website [view labels].
The products subject to the public health alert bear establishment number “EST. 960A” inside the USDA mark of inspection. These items were shipped to food service institutions and retail locations nationwide.
The problem was discovered by the establishment while conducting an inventory of product that was on hold because it was found positive for E. coli O157:H7. The company notified FSIS that they inadvertently used a portion of the contaminated beef to produce ground beef products that they subsequently shipped into commerce.
There have been no confirmed reports of illness due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS is concerned that some product may be in consumers’ and food service institutions’ freezers. Consumers who have purchased these products are urged not to consume them and food service institutions are urged not to serve these products. These products should be thrown away or returned to the place of purchase.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.
Consumers and members of the media with questions about the public health alert can contact Gina Adami, Greater Omaha Packing Co., Inc. Representative, at 402-575-4702 or gadami@gmail.com.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-ground-beef-products-due-possible-e--coli-o157h7-0?permalink=5C4F77DCF522B442F4653BB533773C13B5B1E415C93CAB4916303B5B0E8BE7DB
In order to enjoy the holiday season with friends and family to the fullest, it is important to keep health and safety on our minds. Food safety, in particular, is important during a time when we share so many meals with our loved ones. There are many aspects of food safety to consider while preparing food for all our guests.
One of these aspects of food safety would be properly thawing a turkey. Please review this short article prepared by the United States Department of Agriculture (USDA) on safe thawing.
For more information on safe turkey preparation, you may also view the following:
Turkey Basics: Safe Thawing
Food Safety Tips for Healthy Holidays
Manchester Water Works is dropping the levels of chlorine in tap water after more than a month of higher chlorine concentrations as a preventative maintenance measure, officials said.
On Aug. 14, Water Works converted its chloramine disinfection process to chlorine as a preventative maintenance measure.
Manchester Water Works periodically switches the disinfectant it uses from chloramine to chlorine as part of the maintenance of its water distribution systems. The most recent switch was performed in November 2021.
Staff said in a statement “over the past six weeks we have seen very positive distribution system water quality results,” and plan to convert back to chloramine on Monday, Oct. 2.
Chloramine, a chemical composed of chlorine and ammonia, lacks the taste and odor problems of straight chlorine.
Water Works started using chloramine as a secondary disinfectant in 2006. It is added to tap water at a concentration of 2.5 parts per million.
The Environmental Protection Agency (EPA) regulates the safe use of chlorine and chloramine.
Anyone with questions about the conversion or other concerns about their water quality is asked to contact the Manchester Water Works Laboratory at 603-792-2855 Monday-Friday, 8 a.m.-4 p.m.
From August 14, 2023 through October 2, 2023, the disinfectant in drinking water will temporarily switch from chloramine to chlorine. During this time, you may notice a slight change in the taste and smell of your drinking water.
Periodically, Manchester Water Works (MWW) switches disinfectants from chloramine back to chlorine to clean our water distribution system and improve water quality. During the temporary switch, MWW will also conduct selective hydrant flushing to enhance water quality. This program is a common practice for many U.S. water systems that normally use chloramine throughout the year.
MWW routinely collects and tests water samples to monitor for chloramine and chlorine levels throughout the city and will continue to do so during this period. The Environmental Protection Agency (EPA) regulates the safe use of chlorine and chloramine.
To reduce the taste or smell of chlorine, MWW recommends:
- Run the cold water tap for two minutes. Run it for five to 10 minutes when water is not used for several hours.
- Refrigerate cold tap water in an open pitcher. Within a few hours, the chlorine taste and odor will disappear.
- Some filters may reduce the chlorine taste and smell. MWW recommends using devices that are installed at your faucet tap or pitcher-style filters. Use a filter certified to meet NSF standards and replace the filter as recommended by the manufacturer.
Individuals and business owners who take special precautions to remove chloramine from tap water, such as dialysis centers, medical facilities and aquatic pet owners, should continue to take the same precautions during the temporary switch to chlorine. Most methods for removing chloramine from tap water are effective in removing chlorine. Individuals with special health concerns should consult a health care provider on the use of tap water.
For more information, please review our FAQ on our website:
https://www.manchesternh.gov/Departments/Water-Works
Or contact the MWW Laboratory at (603) 792-2855 (Monday-Friday, 8:00 a.m. - 4:30 p.m.)
The United States Environmental Protection Agency (EPA) has published resources for people who have experienced flooding in their home or property.
Flood waters in the home may contain a variety of contaminants and you should limit your contact with it. Wearing proper protection is recommended during any cleanup activity. When cleaning it is advised that you wear the following: An N-95 respirator (available at most hardware stores), eye-protection, gloves, long sleeves pants and shirts, and boots or work shoes.
After flooding, remove standing water and dry indoor areas. Clean and dry hard surfaces and consider throwing away any anything that was wet with flood water and cannot be cleaned or has been wet for more than 48 hours.
Standing water on property also has the potential to allow for mosquitos to breed which can sharply increase in numbers after flooding. Get rid of standing water in rain gutters, old tires, buckets, plastic covers, toys, non-operating pools, or any other containers.
Learn more here: https://www.epa.gov/natural-disasters/flooding
Septic Systems:
High waters in lakes, ponds, and rivers can flood septic systems on shoreland and adjacent properties. This can cause sewage to back-up into the house or to discharge untreated to the surface water.
Guidance for currently flooded septic systems
If the entire septic system (the septic tank and the leach field) are fully inundated, the homeowner should not use the system. Sewage can back-up into the house and cause unsanitary conditions or discharge untreated waste to the surface water. In this situation, the homeowner can:
• Leave the structure vacant, if it is not a primary home.
• Use the sanitary facilities at another house, office, gym, restaurant, etc.
• Arrange for a port-a-potty.
If the leach field is inundated but the septic tank is not under water, the homeowner can continue to use the septic tank as a holding tank. They would have to hire a septic hauler to pump out the tank regularly to prevent discharges to the leach field. For a typical 4-bedroom home, that would mean pumping every 2 days. If the homeowner is able to conserve water, they might be able to go a week between pump outs. Conversely, pump outs might have to occur daily for short-term rentals where many people are staying in one house.
If the system is washed out or otherwise damaged by flood waters, the homeowner should not use the system. If the tank is still in place, the owner can plug the outlet and use it as a holding tank. Homeowners should contact a licensed septic system designer to develop a replacement plan for the damaged system. Flood insurance or homeowner insurance may pay for repairs to damaged systems depending on the terms of the policy.
Guidance for after the flood waters recede
For a septic system that is state-approved, we expect it to work again once it dries out. It could take up to 2 weeks after the flooding for the leach field to dry out, because groundwater recedes slower than surface waters. Homeowners should follow the advice provided above until the groundwater levels return to normal. Owners can ask for an evaluation of their system by a licensed designer if they are concerned about the condition of their system.
For systems that are not state-approved or are old, grandfathered systems, homeowners should have the system evaluated by a licensed designer before using it again. The system may not have enough separation from the groundwater and surface waters to adequately treat the waste. The tanks may be old and unsealed.
To find a licensed septic system designer in your area, please go to NHDES Subsurface One Stop at htps://www4.des.state.nh.us/SSBOneStop/.
Questions about permitting for replacement systems should be directed to NHDES at 603-271-3501, Reviewer of the Day.
Questions about pump outs and port-a-potties should be directed to NHDES at 603-271-2818, Wade Pelham, Sludge and Septage Coordinator.
Southern New Hampshire Services (SNHS) Releases 2023 Summer Food Program Schedule! See their flyer below for a schedule of available FREE FOOD for all children aged 18 and under.
2023 SNHS Summer Food Program
During the summer, the Manchester Health Department routinely samples water from public beaches and multiple points along the Merrimack and Piscataquog rivers. These results are then posted weekly on the Health Department's Water Quality page. Testing will continue until Labor Day.
NH DHHS Advises Consumers of Recall of lef Farms Packaged Salad Greens Sold at Market Basket and Hannaford Stores
Concord, NH – The New Hampshire Department of Health and Human Services (DHHS) is advising consumers not to consume a specific lot (lot number SP10723-1RGH1) of the lef Farms “Spice” Packaged Salad Greens ("best by" date 5/5/23), produced in its Loudon, New Hampshire greenhouse, as they have the potential to be contaminated with Escherichia coli O157 bacteria. The product comes in a 4-oz, clear, plastic clamshell container.
The recall was initiated after a sample tested by the DHHS Public Health Laboratory tested positive for E. coli O157. No illnesses have been reported to date. lef Farms “Spice” is the only product impacted to date and affected retailers include Hannaford and Market Basket. DHHS and the New Hampshire Department of Agriculture Markets and Food are working collaboratively with the company to determine the root cause of the contamination.
“As E. coli O157 bacteria can cause serious illness, it is best to throw out any potentially contaminated food rather than risk infection,” said Tricia Tilley, Director of Public Health Services. “Foods that are contaminated may not look, smell, or taste any different so there is no way to tell.”
Consumers who have purchased the affected lef Farms “Spice” products should discard them or present a photo of the product or receipt to their place of purchase for a full refund and then discard. Consumers with questions are encouraged to call 1-866-857-8745 between 8:00am-7:00pm EDT or email info@lef-farms.com with the subject line: Recall.
Although most strains of E. coli are harmless, others can cause illness. E. coli is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. Seniors, the very young, and people with compromised immune systems are the most susceptible to foodborne illnesses. Any consumers concerned about an illness should contact their healthcare provider. Anyone in New Hampshire diagnosed as having an illness related to E. coli O157 is also urged to contact the DHHS Division of Public Health Services at 603-271-4496.
FOR MORE INFORMATION
Public Information Office
603-271-9389 or pio@dhhs.nh.gov
Read the PDF here: Recall of lef Farms Packaged Salad Greens DHHS Press Release
Gold Medal Unbleached and Bleached All Purpose Flour Recalled Due To Possible Salmonella Contamination
Concord, NH - The New Hampshire Department of Health and Human Services (DHHS) advises consumers to check if they have two-, five- and 10-pound bags of its Gold Medal Unbleached and Bleached All Purpose Flour. General Mills has announced a recall for Gold Medal all purpose flour with “better if used by” date of March 27, 2024, and March 28, 2024. The recall is being issued for the potential presence of Salmonella Infantis, which was discovered during sampling of the five-pound bag product.
The U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention (CDC), in collaboration with local and state partners, are investigating an ongoing outbreak of Salmonella Infantis infections linked to Gold Medal brand flour. There have been thirteen total illnesses with 3 hospitalizations. There are no New Hampshire cases associated with this outbreak at this time.
This recall affects two date codes of Gold Medal Unbleached All Purpose Flour in the five- and ten pound bags and two date codes of Gold Medal Bleached All Purpose Flour in the two- and five-pound bags. All other types of Gold Medal Flour are not affected by this recall.
Guidance from the FDA and CDC warns that consumers should refrain from consuming any raw products made with flour. Salmonella Infantis is killed by heat through baking, frying, sautéing or boiling products made with flour. All surfaces, hands and utensils should be properly cleaned after contact with flour or dough.
This voluntary recall includes the following code dates currently in stores or consumers’ pantries, all with “Better if Used by” dates of 27MAR2024 and 28MAR2024:
|
Product
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Package UPC
|
|
Gold Medal Unbleached All Purpose 5LB Flour
|
000-16000-19610
|
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Gold Medal Unbleached All Purpose 10LB Flour
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000-16000-19580
|
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Gold Medal Bleached All Purpose 2LB Flour
|
000-16000-10710
|
|
Gold Medal Bleached All Purpose 5LB Flour
|
000-16000-10610
|
Consumers are asked to check their pantries and dispose of the product affected by this recall. Consumers who have had to discard products covered by this recall may contact General Mills Consumer Relations at 1-800-230-8103. Consumers who no longer have the flour package and are uncertain if their flour is part of the recall are advised to discard it as it may be a recalled lot.
Salmonella causes diarrhea, fever, and abdominal cramps usually 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most people recover without treatment. However, in some cases, the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the patient is treated promptly with antibiotics.
The DHHS Division of Public Health Services continues to follow this outbreak closely, including investigation of any reported cases in close coordination with the CDC and the FDA, and will provide updates as they become available. For further information visit the FDA website at https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-flour-april-2023?utm_medium=email&utm_source=govdelivery or to report a suspected illness associated with this investigation contact the DPHS Bureau of Infectious Disease Control at 603-271-4496.
View PDF here: PRESS RELEASE: Gold Medal Unbleached and Bleached All Purpose Flour Recalled Due To Possible Salmonella Contaminationnts