Tag Archives: Health Hazards

by | August 12, 2012 · 7:05 am

Hospitality Industry Legal Risks: California Hotel Sued By Nine Guests Claiming They Contracted Meningitis From Hotel Pool; Suit Seeks Damages For Premises Liability And Negligence

“…The plaintiffs claim the hotel failed to sanitize the pool, fill it with clean water, use purification chemicals or “obtain proper certification of health & safety codes to reopen pool and water park facilities after pool closure.”

They seek medical costs, damages and punitive damages for premises liability, negligence, gross negligence, public nuisance and loss of consortium.

Nine people claim they contracted meningitis and/or other deadly diseases two years ago from a pool at the Grand Pacific Palisades Resort in Carlsbad. Lead plaintiff Gerald Green claim that during their stay in August 2010 the hotel failed to properly sanitize its family swimming pool. Plaintiff claim that hotel staff told them later that “the pool had been closed due to prior fecal or other form of contamination.”

“Plaintiffs were caused to sustain severe personal injuries, including, but not limited to symptoms of fever, headache, myalgias [muscle pain], vomiting and diarrhea, resulting in diagnoses to include meningitis and aggravated multiple sclerosis,” the complaint states.
Meningitis is a potentially fatal disease caused by inflammation of the protective membranes of the brain and spinal cord. Multiple sclerosis, which causes damage to nerves in the brain and spinal cord, is a debilitating disease with no known cure.

For more:  http://www.courthousenews.com/2012/08/06/49015.htm

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by | August 3, 2012 · 6:21 am

Hospitality Industry Health Risks: Michigan Restaurant Closes Down After Confirmed "Norovirus" Outbreak Sickens Over 200 Customers

“…customers reported symptoms of vomiting, nausea, cramps, and diarrhea. More than 200 individuals have come forward with symptoms since last week. Nearly all patients recovered within a day, but one individual was hospitalized for dehydration…”

An outbreak of foodborne illness at a Mexican restaurant in Holland, MI was confirmed to be norovirus, the Ottawa County Health Department reported on Tuesday. Officials are no longer seeking any reports of illness on this case. However, Susan Felgner, representative to the health department, noted, “[t]he overwhelming public response was critical…to the investigation.”

The owners of Margarita’s Mexican Restaurant have voluntarily closed its doors and have not announced when it will re-open.

Norovirus is a highly contagious disease transmitted through contaminated food and water or contact with infected surfaces. The virus causes gastroenteritis, an inflammation of the stomach, and leads to symptoms such as stomach pain, nausea, diarrhea, and fever.

For more:  http://www.healthmap.org/news/norovirus-outbreak-hits-restaurant-michigan-8212

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by | June 19, 2012 · 6:18 am

Hospitality Industry Health Risks: Oregon Hotel Sued For $26,000 By Guest Sickened By Hollandaise Sauce Served At Breakfast

“…(the hotel’s owner) settled complaints by two people in the outbreak…negotiations on the Stanley case deadlocked, prompting Falkenstein to file a lawsuit earlier this month in Multnomah County Circuit Court…(since becoming ill) he has racked up nearly $14,000 in medical expenses, according to the lawsuit. He is seeking to recover those expenses plus at least $26,000 in noneconomic damages…”

According to a state outbreak investigation, the 83-year-old six-term commissioner from North Carolina was one of seven people sickened after breakfast that morning at Crowne Plaza Hotel in Northeast Portland. All of them ate eggs benedict. An eighth person, who ordered eggs benedict but had the hollandaise sauce on the side and didn’t consume it, felt fine.  No one else got sick, pointing to the hollandaise sauce as the culprit.

But lab tests confirmed that Stanley — and another person hospitalized in the outbreak — were sickened by a strain of Staphylococcus aureus,  a bacterium commonly found on the skin and in the noses of healthy people. Certain strains produce toxins that can spark quick and acute gastro-intestinal symptoms.

Dr. Mathieu Tourdjman, lead Oregon epidemiologist investigating the outbreak, said the sauce became toxic because it was not kept hot enough. Unlike many other pathogens, the toxins produced by Staph cannot be killed by cooking. The only way to prevent foodborne Staph infections is by thorough hand washing and proper cooking. Food safety advocates recommend keeping cooked food warm at 140 degrees Fahrenheit or more.

For more:  http://www.oregonlive.com/portland/index.ssf/2012/06/portland_visitor_says_hotels_h.html

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by | June 9, 2012 · 1:13 am

Hospitality Industry Health Risks: Texas Hotel Temporarily Closed After Legionnaires' Disease Diagnosis

The SuperMedia Hotel and Conference Center, a hotel near the Dallas airport, closed temporarily this week after a guest was diagnosed with Legionnaires’ Disease. It is not yet known if the guest contracted the disease at the hotel or elsewhere, but the hotel closed temporarily while tests are being conducted.

“A guest at the hotel attached to SuperMedia’s offices was treated for Legionnaires’ disease and released from a nearby hospital. After the one case was initially reported to us, we took the precautionary step of asking our employees to work from alternate locations while the appropriate tests were being conducted. No other cases have been reported and we don’t know that this case originated from the hotel,” Andrew Shane, a  SuperMedia spokesperson, told Food Poisoning Bulletin.

Legionnaires’ Disease is a lung infection caused by Legionella bacteria which got its name when a number of people attending a 1976 American Legion convention in Philadelphia came down with the disease, according to the Centers for Disease Control and Prevention (CDC).

For more:  http://foodpoisoningbulletin.com/2012/legionnaires-case-shuts-down-dallas-hotel/

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by | May 28, 2012 · 6:56 am

Hospitality Industry Health Hazards: Meth Labs Discovered At Hotels And Motels Force "Temporary Closure" As Tests And Contamination Cleanup Required; Process Can Take Weeks Or Even Months To Complete

Once a lab is discovered at a hotel or motel, owners must temporarily close their establishments while a contractor is called to test and cleanup the contamination. This process can take weeks and even months…If undetected, the poisonous chemicals in meth can circulate throughout a hotel and can lead to respiratory problems, skin and eye irritation, headaches nausea and dizziness. Short-term exposure to highly concentrated meth can cause severe lung damage and burns to various parts of the body.

Authorities say methamphetamine creation inside hotel rooms is increasing as crews work to test and clean the latest contamination closure in Kanawha County. Police and health officials have responded to at least 10 meth lab calls in hotels or motels in West Virginia since January, said Brandon Lewis, state program coordinator for the Clandestine Drug Laboratory Rehabilitation Program. In all of 2011, he said, only two or three labs were found at hotels.

Lewis said meth cooking inside these rooms is troublesome to owners and health officials alike — and it’s a problem that is not going away anytime soon.

On May 18, Kanawha County sheriff’s deputies discovered the most recent case at the Comfort Inn in Cross Lanes. Deputies arrested two suspects and charged them with attempting to operate a clandestine drug lab upon finding a Coleman fuel can and a bottle of nail polish remover, common substances used to make meth, inside their room.

The hotel remains closed until a hazardous-cleanup company can decontaminate the rooms to safe meth exposure levels, about 0.1 microgram of residue per 100 square centimeters.

For more:  http://sundaygazettemail.com/News/201205270138

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by | March 30, 2012 · 1:10 am

Hospitality Industry Health Risks: Alabama Restaurant Guests Are Exposed To "Hepatitis A" Through An "Infected Employee"

Hepatitis A is a communicable disease that spreads from person-to-person. It is spread almost exclusively through fecal-oral contact, generally from person-to-person, or via contaminated food or water. Symptoms may not occur for several weeks after exposure and may include abdominal discomfort, fever, malaise, muscle aches, and a yellowing of the skin called jaundice. In rare cases, hepatitis A causes liver failure.

In the wake of a report linking a potential mass exposure of hepatitis A to a Northport McDonald’s restaurant, food safety expert and attorney William Marler is calling on McDonald’s to vaccinate its employees against the virus.

On March 28, the Alabama Department of Public Health released a statement indicating that people who ate at a Northport McDonald’s, located at 2000 McFarland Boulevard, from February 28 through March 14 may have been exposed to hepatitis A through an infected employee. Customers who ate breakfast at the McDonald’s on March 16 may also have been exposed.

Hepatitis A is the only foodborne illness for which a vaccine exists; however infection can only be prevented if the vaccine is given within 14 days of exposure. Therefore those individuals who were potentially exposed on March 14 and March 16 should contact a medical provider immediately to receive treatment. Those who may have been exposed prior to March 14 should have developed symptoms by now if they have contracted the virus.

“From both a public health perspective and business perspective, it makes sense for restaurants to vaccinate their employees against hepatitis A,” said Marler. “It is much simpler to take the initial proactive precaution rather than gamble on a mass scare that equates to potential illness, loss of business, and public uncertainty.”

For more:  http://www.prweb.com/releases/2012/3/prweb9347722.htm

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by | · 1:10 am

Hospitality Industry Health Risks: Alabama Restaurant Guests Are Exposed To "Hepatitis A" Through An "Infected Employee"

Hepatitis A is a communicable disease that spreads from person-to-person. It is spread almost exclusively through fecal-oral contact, generally from person-to-person, or via contaminated food or water. Symptoms may not occur for several weeks after exposure and may include abdominal discomfort, fever, malaise, muscle aches, and a yellowing of the skin called jaundice. In rare cases, hepatitis A causes liver failure.

In the wake of a report linking a potential mass exposure of hepatitis A to a Northport McDonald’s restaurant, food safety expert and attorney William Marler is calling on McDonald’s to vaccinate its employees against the virus.

On March 28, the Alabama Department of Public Health released a statement indicating that people who ate at a Northport McDonald’s, located at 2000 McFarland Boulevard, from February 28 through March 14 may have been exposed to hepatitis A through an infected employee. Customers who ate breakfast at the McDonald’s on March 16 may also have been exposed.

Hepatitis A is the only foodborne illness for which a vaccine exists; however infection can only be prevented if the vaccine is given within 14 days of exposure. Therefore those individuals who were potentially exposed on March 14 and March 16 should contact a medical provider immediately to receive treatment. Those who may have been exposed prior to March 14 should have developed symptoms by now if they have contracted the virus.

“From both a public health perspective and business perspective, it makes sense for restaurants to vaccinate their employees against hepatitis A,” said Marler. “It is much simpler to take the initial proactive precaution rather than gamble on a mass scare that equates to potential illness, loss of business, and public uncertainty.”

For more:  http://www.prweb.com/releases/2012/3/prweb9347722.htm

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by | February 22, 2012 · 1:26 am

Hospitality Industry Health Risks: West Virginia Restaurant Workers Hospitalized After Exposure To Hazardous Chemicals

Nine workers at the IHOP restaurant in the Shops at Trace Fork along Corridor G were taken to the hospital Friday morning after a worker mixed chemicals and released a cloud of hazardous material into the air.

About 50 people were inside the restaurant at about 9:15 a.m. when an employee added the wrong chemical to a dishwasher used to clean restaurant hardware.

South Charleston Fire Department Capt. Virgil White said the two chemicals — a degreaser and a chlorine-based cleaner — are used in routine cleaning at the restaurant and were mixed together in a way that created “hazardous air quality.”

Although the employees are familiar with the cleaning products used, White said, the employee “may have grabbed the wrong bottle to do his mixture with and it created this problem.”

One IHOP employee, who asked not to be identified, said “there was a big cloud of smoke and it filled up the air. It smelled like straight bleach.”

For more:  http://wvgazette.com/News/policeblotter/201202170049

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by | February 6, 2012 · 8:23 am

Hospitality Industry Health Risks: South Carolina Hotel's Swimming Pool Heater May Have Been Leaking Carbon Monoxide For Weeks Prior To Guest's Death

Investigators say the hotel’s swimming pool heater leaked carbon monoxide sometime during the night, killing Moran and injuring at least 17 others. Carbon monoxide readings at the hotel reached 500 and 600 parts per million, South Charleston Fire Chief Greg Petry said. Authorities say any reading over 30 parts per million is cause for concern.

“…(a guest)… speculated that his death was caused by the swimming pool before investigators confirmed that carbon monoxide leaked from the pool’s heater…”

Staff members at the Holiday Inn Express in South Charleston were aware of a problem with their swimming pool 10 days before an apparent carbon monoxide leak from the pool’s heater killed one and injured several others Tuesday, two Randolph County women said this week.

Lori Burnside, 40, of Montrose, and Danielle Mallow, 38, of Elkins, stayed at the Corridor G hotel with their two daughters on Jan. 21, but said they did not get any sleep because the hotel’s fire alarms kept them awake during the night.

The alarms were blamed on a problem with the indoor swimming pool, they said, which had to be constantly ventilated by the hotel staff.

For more:  http://wvgazette.com/News/201202040030?page=2&build=cache

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by | February 3, 2012 · 6:33 am

Hospitality Industry Health Risks: New York Hotel's Water System Is "Source" Of Six Reported Cases Of Legionnaire's Disease In 2011

“…New York state health officials say six cases of Legionnaire’s disease contracted last year have been linked to an upstate hotel…Legionnaires can cause deadly pneumonia…the germs spread through mist or vapor from contaminated water or air conditioning systems…”

A Department of Health spokesman tells local media outlets that tests confirmed earlier this week that higher than normal levels of legionnella bacteria were present in the water system at the Best Western Sovereign Hotel in Albany.

Officials say the guests who became ill stayed at the hotel between September and December.

The Times Union of Albany reports that Phoenix-based Best Western International said in a statement that the company is working with health officials and has taken steps to eliminate the bacteria. The company says current guests aren’t at risk.

For more:  http://online.wsj.com/article/APc99086b2afa94c57a72e593a6a15e400.html

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