Seanad discusses flood prevention in Raphoe

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first_img Previous articleGAA- Gallagher out for 3 months.Next articleMore tremors felt in Donegal News Highland Google+ Seanad discusses flood prevention in Raphoe Pinterest Google+ 365 additional cases of Covid-19 in Republic By News Highland – January 27, 2010 Gardai continue to investigate Kilmacrennan fire Main Evening News, Sport and Obituaries Tuesday May 25th Twitter Twitter Facebookcenter_img Newsx Adverts WhatsApp Further drop in people receiving PUP in Donegal 75 positive cases of Covid confirmed in North Man arrested on suspicion of drugs and criminal property offences in Derry WhatsApp Pinterest Facebook RELATED ARTICLESMORE FROM AUTHOR A meeting will take place at Donegal County Council’s headquarters next week between council officials and engineers from the OPW to identify how best to prevent future flooding in Raphoe.The issue was raised in the Seanad last night by Senator Brian O’Domhnaill, who called for commitments to be given on funding a flood prevention programme. He said such a programme is now possible following the preparation last year of a preliminary report outlining a number of options.Responsing on behalf of OPW Minister Martin Manseragh, Junior Minister John Curran told the Seanad the meeting on Friday week will fully discuss those options a final choice is made.last_img read more

Oyster-related illnesses surge in Washington state

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first_img Two patients have been hospitalized in the outbreak, but there have been no deaths, a Washington health official told CIDRAP News today. Vibriosis is a bacterial illness caused by Vibrio parahaemolyticus, which naturally occurs in seawater. High levels can grow during summer. Nancy Napolilli, WDH director of food safety and shellfish, told the Kitsap Sun last week that unseasonably warm temperatures and afternoon low tides are likely causes of the dramatic rise in vibriosis cases. She also said a change in the strain of bacteria may also be a contributing factor. Jul 21 New York City warning on raw shellfishhttp://www.nyc.gov/html/doh/html/pr2006/pr063-06.shtml Symptoms of vibriosis include diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills, the WDH said. They usually appear within 12 hours after eating infected shellfish, but can begin anytime between 2 to 48 hours after consumption. The illness is usually mild or moderate, lasting 2 to 7 days, but it can be life-threatening in people who have immune dysfunction or chronic liver disease. Most cases resolve without treatment. Additional cases in Oregon and British Columbia have also been linked to eating raw Washington oysters. In a Jul 14 press release, the Oregon Department of Human Services said 14 people had become ill after eating raw oysters at restaurants around Portland. The vibrosis outbreak is the largest in 8 years, according to an article last week in Washington’s Kitsap Sun newspaper. Jul 27, 2006 (CIDRAP News) – Washington state health officials said yesterday that 60 people have become ill after eating raw oysters from the state’s coastal waters in recent weeks, well above the normal reported total for a whole year.center_img See also: The Washington Department of Health (WDH) said it usually records about 20 cases of vibriosis a year, but a dramatic rise in cases prompted the state to close several oyster harvesting areas on Jul 20. The department closed more areas yesterday. New York City health officials, citing the outbreak in the Pacific Northwest, on Jul 21 issued a similar warning about eating undercooked shellfish after four clusters of vibriosis cases were recorded in the city. Jul 10 Oregon DHS warning about raw oystershttp://www.oregon.gov/DHS/news/2006news/2006-0714a.shtml Washington officials said that while the restricted oyster areas are closed to recreational harvesting, some commercial growers can continue harvesting oysters if they are shucked, packed, and labeled “for cooking only.” Napolilli recommends that restaurants and consumers thoroughly cook all shellfish before serving or eating. Cooking shellfish to an internal temperature of 145°F kills the bacteria, she said.last_img read more