Before someone you love gets a tattoo, ask them to consider this report from the Federal Drug Administration (FDA) issued on August 22, 2012.

The Food and Drug Administration (FDA) is particularly concerned about a family of bacteria called nontuberculous Mycobacteria (NTM) that has been found in a recent outbreak of illnesses linked to contaminated tattoo inks.

M. chelonae, one of several disease-causing NTM species, can cause lung disease, joint infection, eye problems and other organ infections. These infections can be difficult to diagnose and can require treatment lasting six months or more.

Some of these contaminated tattoo inks have caused serious infections in at least four states in late 2011 and early 2012. FDA is reaching out to tattoo artists, ink and pigment manufacturers, public health officials, health care professionals, and consumers to warn them of the potential for infection.

FDA also warns that tattoo inks, and the pigments used to color them, can become contaminated by other bacteria, mold and fungi.

To raise awareness and make diagnoses more accurate, FDA strongly encourages reporting of tattoo-associated complications to its MedWatch program, says Linda Katz, M.D., M.P.H., director of FDA’s Office of Cosmetics and Colors.

“Getting the word out to tattoo artists is particularly critical. Even when they diligently follow hygienic practices, they may not know that an ink itself may be contaminated. Contamination is not always visible in the inks,” Katz says.

FDA’s goal is to encourage these artists to take certain precautions in their practice and to urge potentially infected clients to seek medical care. “Reporting an infection to FDA and the artist is important. Once the problem is reported, FDA can investigate, and the artist can take steps to prevent others from being infected,” says epidemiologist Katherine Hollinger, D.V.M., M.P.H., from the Office of Cosmetics and Colors.

A Challenging Investigation

Tattoo inks are subject to FDA regulation. FDA investigates and intervenes when a serious safety issue arises.  And that’s what happened here.

FDA’s CORE (Coordinated Outbreak Response and Evaluation) Network initiated and coordinated the investigation with state and local health departments and laboratories, the Centers for Disease Control and Prevention (CDC), and FDA investigators working in numerous district offices.

The investigation began in January 2012 when FDA, through its MedWatch reporting program, learned about seven people in Monroe County, New York who had NTM infections. They’d all gotten tattoos from the same artist, who used the same brand of ink on all of them. The infections occurred on the newly acquired tattoos, with red bumps appearing soon after the tattoo had healed.

FDA later became aware of 12 more people with an NTM infection who were also clients of this same tattoo artist. The same brand of ink was also used on them. Of these 19 people, 14 were confirmed to have the same type of NTM infection. An NTM sample from a sealed container of the same type of ink used to tattoo the affected individuals was a perfect match to the NTM linked to these infections.

Meanwhile, FDA learned of outbreaks of NTM infections in other states, including but not limited to Washington, Iowa, and Colorado. The cases in these states involved different NTM species or different ink manufacturers than those in New York. While the infections in Washington, Iowa, and Colorado were not linked to the New York infections, there was a link identified between the M. chelonae infections in Washington and Iowa.

For the New York outbreak alone, FDA investigators visited the tattoo ink supplier and manufacturer. These were located as far away as California. These investigations resulted in a recall of the implicated ink.

Strategies for Controlling Risks of Infection

Tattoo artists can minimize the risk of infection by using inks that have been formulated or processed to ensure they are free from disease-causing bacteria, and avoiding the use of non-sterile water to dilute the inks or wash the skin.  Non-sterile water includes tap, bottled, filtered or distilled water.

Consumers should know that the ointments often provided by tattoo parlors are not effective against these infections. NTM infections may look similar to allergic reactions, which means they might be easily misdiagnosed and treated ineffectively.

Once an infection is diagnosed, health care providers will prescribe appropriate antibiotic treatment according to Katz. Such treatment might have uncomfortable side effects, such as nausea or gastrointestinal problems. However, without prompt and proper treatment an infection could spread beyond the tattoo or become complicated by a secondary infection.

If you suspect you may have a tattoo-related infection, FDA recommends the following:

• Contact your health care professional if you see a red rash with swelling, possibly accompanied by itching or pain in the tattooed area, usually appearing 2-3 weeks after tattooing.
• Report the problem to the tattoo artist.
• Report the problem to MedWatch, on the Web or at 1-800-332-1088; or contact FDA’s consumer complaint coordinator in your area.

Inks and pigments can be contaminated through:

• use of contaminated ingredients to make inks,
• use of manufacturing processes that introduce contaminants or allow contaminants to survive,
• use of unhygienic practices that contaminate ink bottles or mixing with contaminated colors,
• use of non-sterile water to dilute the inks,
• Using tattoo inks past their expiration date.

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

While many schools have removed sugary sodas from the school vending machines and other points of purchase,  sugary fruit beverages and Gatorade-like drinks are still available in most schools.

According to the findings in a new study by the Robert Wood Johnson Foundation high-calorie drinks are the main source of dietary sugar among children. Making these drinks available at school can significantly increase students’ daily calorie intake.

The lead author of the study, Yvonne Terry-McElrath, a researcher from the University of Michigan and co-investigator with Bridging the Gap, a research program of the Robert Wood Johnson Foundation, said in a foundation news release, “Our study shows that, although schools are making progress in removing sugary drinks, far too many students still are surrounded by a variety of unhealthy beverages at school. We also know that the problem gets worse as students get older.”

The researchers surveyed more than 1,400 middle schools and more than 1,500 high schools to track beverages sold by these schools outside of meal programs over four academic years beginning in 2006. Specifically, they looked at places where students could buy high-calorie sodas, such as vending machines, a la carte lines in the cafeteria, school stores and snack bars.

The study, published Aug. 6 in the Archives of Pediatrics and Adolescent Medicine, found one in four public high school students could buy high-calorie soda during the 2010 school year. Four years earlier, sugary sodas were available to more than 50 percent of these students, the researchers said.

While this decrease in schools is encouraging, the investigators found many middle and high school students still have access to other sugary beverages, such as fruit drinks and sports drinks. In the 2010 school year, 63 percent of middle school students and 88 percent of high school students could buy some type of high-calorie drink at school.

The study also showed that while students’ access to higher-fat milk declined, in 2010 it remained available to 36 percent of middle school students and 48 percent of high school students.

C. Tracy Orleans, senior scientist at the Robert Wood Johnson Foundation, said the progress being made to remove sugary sodas from schools is encouraging. “But while this study does have good news, it also shows that we’re not yet where we want to be,” Orleans said in the news release. “It’s critically important for the USDA [U.S. Department of Agriculture] to set strong standards for competitive foods and beverages to help ensure that all students across all grades have healthy choices at school.”

Swimming is great fun, but recreational waters can be a place to pick up illnesses.

The Centers for Disease Control (CDC), in a recent press release asks that we all do our part in keeping our recreational water safe.

The CDC suggests following these healthy swimming steps to protect you, your family, and other swimmers from recreational water illnesses.

Three Steps for All Swimmers – Keep germs from causing recreational water illnesses:

• Don’t swim when you have diarrhea. You can spread germs in the water and make other people sick.
• Don’t swallow the pool water. Avoid getting water in your mouth.
• Don’t assume that pool water is germ free because the water is treated with chlorine
• Practice good hygiene. Shower with soap before swimming and wash your hands after using the toilet or changing diapers. Germs on your body end up in the water.

Three Steps for Parents of Young Kids – Keep germs out of recreational water:

• Take your kids on bathroom breaks or check diapers often. Waiting to hear “I have to go” may mean that it’s too late.
• Change diapers in a bathroom or a diaper-changing area and not at poolside. Germs can spread in and around the pool.
• Wash your child thoroughly (especially the rear end) with soap and water before swimming. Invisible amounts of fecal matter can end up in the pool.

Michele Hlavsa, CDC, states.”“You can get gastrointestinal infections, viral meningitis, ear infections – also known as swimmer’s ear – but the most common infection is diarrhea from the germs in recreational waters.” Ms. Hlavsa advises, “Don’t swallow the water, or swim with open sores.”

Food safety is an all-year-round concern.

But, the warm months get us thinking more about what we buy, how we wash, package and store food when our food has a greater chance of spoiling more quickly.

Some food safety issues may be beyond our control, such as how long milk and other perishables sat out in the heat before reaching the refrigeration units in the supermarket.

We can do something about the following food safety practices:

• Don’t believe the myth that leftovers or other foods in the refrigerator for several days are still safe to eat if they don’t smell bad. The fact is that there are different kinds of bacteria in food that can make us sick that don’t change the taste or smell or look of a food.
• Choose to freeze leftovers after the first serving as a meal. Err on the side of caution and throw away foods that have been in the refrigerator more than 3 days.
• Don’t believe the popularly held belief that freezing foods kills bacteria.
• Bacteria can survive freezing temperatures. Freezing is not a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply.
• Cooking food to the proper internal temperature is the best way to kill harmful bacteria. Use a thermometer to measure the temperature of cooked foods

Source: Partnership for Food Safety Education

For more food safety tips, myths and facts go to: http://www.fightbac.org

A study, recently released by the U.S. Department of Agriculture’s (USDA) Economic Research Service, found that healthy foods like beans, carrots, milk, and yogurt are actually less expensive than ice cream sandwiches, cinnamon buns, and soda.

The USDA researchers looked at calorie content but also compared the prices of more than 4,000 healthy foods and moderation foods based on price by weight and portion size.

Using dietary recommendations from the federal government’s choosemyplate.gov website, researchers identified healthy foods as those that contain at least one of the major food groups (vegetables, fruits, grains, dairy, and protein) and contain only moderate amounts of saturated fats, added sugars, and sodium.

Researchers found that by portion size, the cheapest healthy food to eat is grains, followed by dairy, vegetables, fruit, protein, and moderation foods.

When broken down by how much it costs per day to fulfill dietary guidelines, grains and dairy are the cheapest recommendations to meet while vegetable and protein are the most expensive to meet, the researchers wrote. Fruit falls somewhere in the middle.

It costs more money to meet the fruit and vegetable guidelines for a healthy diet because nutrition guidelines call for consuming such a large amount of fruit and vegetables, not because they are more expensive than other foods.

Earlier studies have found that people with limited incomes don’t spend more on fruits and vegetables as their incomes rise, suggesting that tastes and cultural food preferences play a significant role in food choices.