Synopsis for February 23, 2006

The MMWR is embargoed until Thursday, 12 PM EST.

1. Mumps Epidemic – United Kingdom, 2004-2005
2. Mumps Outbreak at an Overnight Camp – New York, 2005
3. Hypertension-Related Mortality among Hispanic Subpopulations – United States, 1995-2002
4. Multi-State Outbreak of Salmonella Typhimurium Infections Associated with Eating Ground Beef – United States, 2004
   

Mumps Epidemic – United Kingdom, 2004-2005

No Summary Available

Mumps Outbreak at an Overnight Camp – New York, 2005

Mumps can occur in vaccinated persons and unrecognized or unreported could cause large outbreaks.

An outbreak of mumps occurred at a summer camp where the majority of participants were vaccinated for mumps. Disease occurred in those vaccinated and unvaccinated alike. Recognition and reporting of the outbreak was delayed probably due to failure to diagnose mumps in those affected. Medical providers need to have a high suspicion for mumps in cases of parotitis (swollen cheek salivary glands) even in those previously vaccinated, must confirm their diagnosis with blood tests, and must report their suspicions to the local health department in a timely manner.

Hypertension-Related Mortality among Hispanic Subpopulations – United States, 1995-2002

All adults aged 20 years and older (particularly Hispanics) should have their blood pressure checked at least every two years. Optimal blood pressure levels are systolic blood pressure of 120 mm Hg or lower and diastolic blood pressure of 80 mm Hg or lower. High-normal blood pressure is systolic of 130-139 mmHg or diastolic of 85-89 mmHg. High blood pressure is systolic of 140 or more or diastolic of 90 or more. Optimal blood pressure levels can be achieved or maintained through lifestyle modifications with or without medication as assessed by a health care professional.

Recent data show that some subgroups within the Hispanic population have low levels of hypertension awareness, treatment, and control. Since Hispanics are the fastest growing and youngest racial and ethnic population, strategies to reduce hypertension-related morbidity and mortality rates are essential. Hypertension-related mortality (HRM) rates have increased significantly in the United States over the last decade, especially among the Hispanic population. Of the Hispanic subgroups, this is most evident for Mexican and other Hispanic Americans who experienced the greatest percent increase in HRM between 1995 and 2002. Although their HRM rate decreased slightly from 1995-2002, Puerto Rican Americans had the highest death rates during both periods studied compared with other Hispanic subgroups and non-Hispanic whites. High blood pressure is a major modifiable risk factor for cardiovascular and renal disease. Blood pressure check or screening is an important first step in identifying and controlling high blood pressure, heart disease, renal disease and stroke. A blood pressure check serves several purposes including: 1) assessing persons with risk of high blood pressure, 2) identifying persons who may be able to reduce high blood pressure through lifestyle modifications with or without drug treatment, and 3) heightening public awareness and reinforcing educational messages.

Multi-State Outbreak of Salmonella Typhimurium Infections Associated with Eating Ground Beef – United States, 2004

Consumers should be made aware of the risks associated with eating raw or undercooked ground beef, tasting ground beef during food preparation, and cross-contamination from raw meat to ready-to-eat foods, as well as the importance of hand washing after handling raw ground beef.

This report describes the investigation of a multistate outbreak of Salmonella Typhimurium associated with eating ground beef and underscores the risk for salmonellosis from contact with contaminated ground beef, despite regulatory directives to reduce Salmonella contamination in beef production. Salmonellosis outbreaks associated with ground beef continue, despite Hazard Analysis and Critical Control Point (HACCP) systems, enhanced adherence to good manufacturing practices, and education of food processors, preparers, and servers at all levels in the food industry and in the home. Reduced contamination and consumption of raw or undercooked meat and further education of the food service industry and consumers are critical to reducing foodborne salmonellosis.

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This page last reviewed February 23, 2006
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