Agency for Toxic Substances and Disease Registry

The Agency for Toxic Substances and Disease Registry (ATSDR), based in Atlanta, GA, works to prevent harmful exposures and diseases related to toxic substances. To learn more or view fact sheets on a number of substances, click here.

 Also On This Page: Stormwater, Superfund Activity, Flood Information, Food Safety

Stormwater

Stormwater runoff is created when precipitation flows over land, streets, parking lots and rooftops instead of being absorbed into the ground. As the water runs, it gathers debris, sediment, chemical and other pollutants that may negatively affect water quality if untreated.

Learn more about stormwater:

• Montana MS4
• After the Storm: A Citizen's Guide to Understanding Stormwater

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Stay Safe and Healthy Before, During and After a Flood

While you're enjoying the recent warm weather, it's important to keep in mind that the runoff from melting snow and rainstorms has the potential to cause flooding of our creeks and rivers, especially in rural areas.

Visit the following links to learn more about how to protect your family, your home and your health during flood season. Water sample testing kits are available at the Environmental Health window at the Health Department.

Food Safety

Four basic rules of food safety can help prevent foodborne illness from ruining gatherings for you and your loved ones.

1. Clean: Be sure to wash your hands and food surfaces often.
2. Separate: Don't cross contaminate! This is how bacteria can spread from one food item to another. This is especially true with raw meat, poultry and seafood, so keep these foods and their juices away from foods that aren't going to be cooked.
3. Cook: Use proper temperatures to cook your food. Heating your food at a high enough temperature for a long enough time can help ensure safely cooked food. Use a clean thermometer and be sure if you are reheating food that leftovers should be heated to 165*F.
4. Chill: Refrigerate foods quickly because cold temperatures keep most harmful bacteria from multiplying. Set your refrigerator to 40*F or below and your freezer to 0*F or below.

Sometimes, no matter what you do, foodborne illness happens, but it is important to recognize the signs and symptoms. Oftentimes, people think their illness was caused by their last meal, but infact, most foodborne bacteria take about 1-3 days to make you ill.

If you get sick with foodborne illness, you might have:

• stomach cramps
• vomiting
• diarrhea
• flu-like symptoms

Consult with your physician if you have any concerns or if your symptoms worsen and, as always, wash your hands frequently to prevent the spread of your illness.

If you suspect you became ill from eating out, contact CCHD so we can investigate and determine if any action needs to be taken.

Visit the following links to learn more about how to make your holiday feasts not only tasty, but healthy and safe as well!

Purchasing, preparing and storing holiday food: http://www.holidayfoodsafety.org/

USDA Fall and Winter Food Safety: http://www.fsis.usda.gov/factsheets/Seasonal_Food_Safety_Fact_Sheets/index.asp

FDA Foodborne Illness Causing Organisms--What you need to know: http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm103263.htm

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