News Release                   For Immediate Release

November 25, 2003

Green Onions and Hepatitis A

Recent outbreaks of Hepatitis A in the United States have been associated with the eating of raw or undercooked green onions (also known as scallions) imported to the United States from Mexico.

The outbreaks occurred in Tennessee, North Carolina and Georgia and there are cases reported in Pennsylvania.  There are no reported cases in Canada and Health Canada has not detected an increase in the incidence of Hepatitis A to date.

As a precaution, until further notice, consumers are advised to thoroughly cook green onions to minimize the risk of illness by reducing or eliminating the virus.  Steaming, boiling, or sautéing the green onions for at least two minutes should be sufficient to deliver the temperature and time of exposure needed to inactivate the virus.

Consumers are reminded to maintain good hygienic practices by thoroughly washing fresh fruits and vegetables before consumption.  They should also wash their hands and utensils such as knives and cutting boards before preparing meals and after any contact with raw foods including green onions.

Hepatitis A is a liver disease that develops in people within six weeks of exposure to the virus.  Symptoms may include jaundice (yellow discoloration of the skin), fatigue, abdominal pain, loss of appetite, nausea, diarrhea and fever.  It can occasionally be severe, especially in people with liver problems or disease.

Consumers who experience similar symptoms should consult their health care professional.

For further information call Public Health at 376-9420 or 1-800-263-3456.

-30-

For more information:

Dr. Hazel Lynn

Medical Officer of Health

Public Health

376-9420 or 1-800-263-3456